Gnocchini with chanterelles

Ingredients for 4 servings:

• 600 g gnocchi (gnocchini, e.g. from the refrigerated section)
• 300 g chanterelles, fresh (!)
• 100 g lean bacon, diced
• 1 small onion(s)
• 25 g butter
• 3 cl olive oil
• 3 spring onions
• 1 handful of fresh basil, roughly chopped
• Salt and pepper, as needed

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 45 minutes

simple – quick – aromatic

Clean the chanterelles, halve them if necessary, dice the bacon (or use already diced), finely dice the onion, and finely slice the spring onions and some green leek. Melt the butter and oil in a pan over medium heat. Lightly sauté the diced onion and ham. The onion and bacon must not brown! Then add the chanterelles and let them sizzle until almost soft (about 5 minutes). Now add the gnocchini and cook for about 8 minutes, stirring frequently. Remove from the heat, stir in the spring onion rings and basil, let it stand briefly, and serve immediately. Season with salt and pepper (I use freshly ground mixed pepper) to taste. Any fresh salad goes well with this. I prefer tomato salad. If you like, you can also sprinkle with grated Parmesan cheese or something similar. I advise against this, as it would overpower the delicate flavors of chanterelles, spring onions, and basil. The dish is also suitable as a warm appetizer in small portions.