Gnocchis with porcini mushrooms

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Ingredients

Serves 4

• 1lb (500 g) fresh porcini mushrooms, but not too large
• 1 lb (500 g) gnocchis
  
• 5 ½ oz (150 g) smoked bacon
  
• 3 ½ oz (100 g) grated parmesan cheese
  
• 1 garlic clove
  
• 1 cup (25 cl) veal stock
  
• 3 ½ fl oz (10 cl) dry white wine
  
• 1 oz (25 g) butter
  
• 4 sprigs flatleaf parsley
  
• 2 sprigs thyme
  
• Duck fat
  
• Salt, pepper

Preparation

• Clean the porcini mushrooms with a brush, and by peeling the stem
  
• Cut the mushrooms in 2 lengthwise
  
• Strip the parsley leaves from the stalk and chop them finely
  
• Peel and finely chop the garlic
  
• Cut the smoked bacon into cubes
  
• Melt 1 tablespoon of duck fat in a frying pan over high heat
  
• Add the mushrooms, minced garlic, and smoked bacon cubes
  
• Sauté for 5 minutes, the time necessary for the ingredients to become well browned
  
• Add the white wine, the veal stock, and the thyme
  
• Add salt and pepper
  
• Allow to reduce over medium heat for 10 minutes
  
• Bring a large pot of water to a boil
  
• Add the gnocchis and allow them to cook until they float to the surface
  
• Drain the gnocchis and deposit them into a large bowl
  
• Pour the porcini mushroom sauce over the gnocchis and sprinkle with the grated parmesan cheese and chopped parsley
  
• Serve hot

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