Lemon Gnocchi with Chanterelles and Tarragon

Have fun making this mushroom dish!

Lemon gnocchi:

Grate the zest from the lemons and squeeze out the juice. Rinse the potatoes, remove the peel and cook in a steamer until soft. While the potatoes are still warm, press them twice through a potato ricer. Add flour, ricotta, eggs and juice of a lemon and peel. Season with mace, salt and pepper and knead into a smooth dough. Form balls of about two centimeters and flatten them with a fork. Cook the gnocchi in lightly boiling salted water for about six minutes. As soon as they rise to the surface, remove, rinse and drain.

Chanterelles:

Clean the chanterelles thoroughly, removing dirt with a brush. Remove the skin from the shallots and garlic and dice finely. Sauté the chanterelles in the olive oil, add the garlic and shallots and sauté briefly. Fish out the chanterelles again so that they do not become too soft. Extinguish garlic and shallots with cognac and fill up with veal stock and whipped cream. Simmer the sauce a little bit and season with salt and pepper. Squeeze the juice of the lemon and season the sauce with it. Add the chanterelles to the warm sauce just before serving.

Cut the skin of the tomatoes and blanch in boiling salted water, rinse in iced water and remove the skin. Cut the tomatoes vi

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