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          Cooking Recipe Ingredients:

• 1.1 lbs. squash
• 1.76 oz. chanterelle mushrooms
• 1.76 oz. cepe mushrooms
• 1.76 oz. girolle mushrooms
• 1.76 oz. trumpet of death
• 0.55 lbs. ricotta
• 1 onion
• 1 shallot
• 1 piece of pigskin
• 3 garlic cloves
• 1 laurel leaf
• Chicken trussing
• 0.53 oz. flour
• Provence herbs
• 1 egg yolk
• Salt, pepper, olive oil, butter

     Cooking recipe preparation instructions:

Soup preparation:

1. Sweat the onion, shallot and garlic. Mince the pigskin and add it with a laurel leaf. Add the squash, season and continue to sweat. Pour the chicken trussing into the pan and cook for 25 minutes.

Mushroom preparation:

1. Clean and wash the mushrooms. Saute them in olive oil. Let them lose their water. Strain. Put them again in a pan with butter, shallot and minced garlic.

Gnocchi preparation:

1. Mix the ricotta, egg yolk, flour, salt, pepper, olive oil and Provence herbs. Cool it for 15 minutes. Take two tea spoons to make small gnocchi-scoops. Then, put them in boiling water.
2. Once the gnocchi swim on the surface they are cooked.
3. Stir the soup and put it in the Chinese tin-plate. Add a hazelnut-small piece of butter and adjust the seasoning. Place the mushrooms in the middle of the dish and the gnocchi around them. Pour the soup over it.