Although this dish seems Italian, it has a strong German accent. The stars are the chanterelles (which are commonly used in Germany) and the sage (which I harvested from my herb garden out back). The crème fraîche in this recipe is also a key ingredient — it’s similar to sour cream, but not as sour. Try not to substitute. The sauce is simple and absolutely delicious! I hope you’ll give this a try!

1 1/2 lbs ready-to-cook gnocchi
1 lb fresh chanterelle mushrooms, (or 2 oz dried, soaked in 4 cups very hot water for 30 minutes), coarsely chopped
2 strips bacon (about 5 oz), finely chopped
1 large onion, diced
1/2 cup vegetable, beef or chicken stock
1/2 tsp salt
8 large sage leaves, chopped
3/4 cup crème fraîche
Ground black pepper
Grated Parmesan cheese

Cook gnocchi according to package instructions. Drain and set aside.

Heat bacon in a large pan over medium-high heat. Cook until crisp, about 10 minutes. Remove with a slotted spoon and let sit on paper towels. With a paper towel, wipe up all but about 1 Tbsp of the bacon drippings from the pan.

Reduce heat to medium, and add mushrooms and onions. Cook for about 5 minutes. Stir in stock and crème fraîche. Cook for a few minutes, until sauce has thickened slightly. Stir in sage and some ground black pepper, and cook an additional 1 minute. Remove from heat and season with additional salt if desired. Serve over gnocchi and sprinkle portions with Parmesan cheese.

Serves 4.