Gnocchi with Chanterelles

Method

1. Clean the chanterelles by trimming the root end and washing them in water to remove any dirt. Pat dry.
2. Tear the mushrooms open from the cap into smaller pieces, leaving some small ones whole if desired.
3. Finely chop the shallot.
4. Melt the butter in a large pan over medium heat. Add a grind of mixed pepper and let it toast slightly as the butter melts.
5. Add the chopped shallot and cook until it becomes translucent.
6. Add the prepared chanterelles to the pan, season with a pinch of salt, and increase the heat to medium-high.
7. Cover the pan and cook until the mushrooms release their water and the liquid reduces, about 10-12 minutes. Stir occasionally.
8. Once the water has evaporated and the mushrooms start to stick to the pan (developing the Maillard reaction), reduce the heat.
9. Meanwhile, bring a pot of salted water to a boil and cook the gnocchi until they float to the surface.
10. Deglaze the mushroom pan with a splash of cream, scraping up any browned bits. Keep the heat high.
11. Add the taleggio cheese (with or without the rind) and stir until melted.
12. Add a generous amount of grated Parmigiano-Reggiano and stir to create a creamy sauce. Adjust consistency with pasta water or more cream if needed.
13. Drain the gnocchi (reserve some cooking water) and add them directly to the mushroom pan. Toss over high heat for about 20 seconds to finish cooking.
14. Remove from heat. Add a final sprinkle of Parmigiano and toss again.
15. Serve immediately, with a final grating of mixed pepper on top.