Small potato and bacon dumplings with chanterelles in cream

Ingredients for 4 servings:

• 400 g floury potatoes
• 1 tbsp butter
• 1 egg(s)
• 70 g flour
• 50 g durum wheat semolina
• 80 g bacon cubes
• 1 tbsp parsley, finely chopped
• Salt
• 400 g chanterelles
• 2 shallots
• 1 tbsp butter
• 100 ml broth
• 100 ml cream
• 2 tbsp chives

Instructions

Working time approx. 45 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 15 minutes

Fry the bacon in a pan until crispy. Wash the potatoes and cook in salted water. Let them cool slightly, peel them, and press them through a potato ricer. Add the bacon, parsley, egg, butter, flour, and semolina. Season with salt and nutmeg and mix to form a dough. Cook a test dumpling in boiling water to see if it sticks. Add a little more semolina or flour if necessary. Divide the dough onto a floured work surface and roll into small dumplings (golf ball size). Cook these in boiling salted water for about 4 minutes (they will rise to the top as soon as they are cooked). Then let them rest for a while. Clean the chanterelles, halve large mushrooms, peel the shallots and finely dice them. Heat the butter, add the chanterelles, and let them cook for a while. Add the diced shallots and fry. Top up with stock, reduce slightly, and then add the cream. Bring to a boil, season, and add the chives. If you prefer a thicker sauce, you can reduce it a little further or thicken it with starch. To serve: Place the small potato dumplings on a deep plate and scatter the chanterelle mushrooms in cream over them.