1. Cut the Mini-Graffiti in half and grill it with extra virgin olive oil, salt, pepper and rosemary.
2. Prepare the chanterelles.

Gnocchi

1. Peel the potatoes and cut into pieces. Boil with garlic cloves in salt water for 25 minutes. Press the potato and garlic through a sieve creating 300 g in weight.
2. Allow the potato purée to cool and then mix with the flour and egg. Season everything to taste with salt and pepper. Kneed the mixture on a work top to form a dough and add the parsley.
3. Divide the dough into two equal parts. Roll it out until it is only1 cm thick, then cut into 1 cm pieces and create ribbing in the pasta pillow by pressing it with a fork.
4. Cook the pasta for 2 minutes (it is ready when it floats to the surface).
5. Scoop from the water and season with butter, freshly grated Parmesan cheese and salt and pepper from a grinder.