John Myers
Leipziger Allerlei with Gnocchi
The perfect leipziger allerlei with gnocchi recipe with a picture and simple step-by-step instructions.
- 200 g Crayfish meat
- 25 g Dried Norway morels
- 150 g Butter
- 180 g Peas
- 400 g Cauliflower fresh
- 12 Bunch of carrots fine
- 12 Poles Asparagus white
- 100 ml Chicken broth
- 30 g Flour
- 3 tbsp Crab butter
- 200 ml Cream
- 50 g Chanterelles
- 500 g Gnocchi
- Chervil
- Salt
- Pepper
- Nutmeg
- Soak the dried morels in 150 ml of warm water. Cut the cauliflower into florets, peel the carrots and asparagus. Cook all the vegetables al dente. Clean the chanterelles and fry them in a pan with butter.
- Boil the gnocchi and season with butter and nutmeg.
- Express the morels vigorously and wash them thoroughly in cold water. Strain the morel stock through a sieve with a kitchen towel. Beat butter with flour and crab butter until smooth. Bring the chicken stock, morel stock and the cream to the boil. Dissolve the butter and flour mixture while stirring and cook for 2 minutes while stirring. Season to taste with salt and pepper.
- Arrange all ingredients on a preheated plate. Pour the sauce over them and sprinkle with chopped chervil.
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