Chanterelle with Herb Sauce and Gnocchi

Boil the dumplings in salted water, strain and rinse with cold water.

Cut the onion into small pieces. Heat some butter in a pot and sweat the onion in it.

Add the well-cleaned mushrooms and sauté them as well. Season with salt and pepper and steam for about 3 minutes.

Strain the juice and keep it.

Then stir the cornstarch into the mushrooms.

Add the chopped herbs together with the crème fraîche and the reserved mushroom juice and bring everything to a boil. Season to taste with salt, pepper and ground caraway seeds.

Fry the cooked dumplings in butter and season with salt and pepper.

Arrange the mushrooms with herb sauce on warmed plates and serve with the dumplings.

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