Press a fork lightly into each gnocchi to leave a ridged imprint. Let the gnocchi chill in the fridge for an hour.

Bring a large pot of salted water to the boil. Once boiling, lower the heat slightly so it keeps a gentle bubble. Add all the gnocchi to the water. They're done once they float to the surface.

Season the pieces of fish with salt and pepper. Fry in a pan with a splash of oil. Don't cook them through fully, as they'll finish warming in the sauce, so the fish doesn't dry out.

Set the fish aside and sauté the jarred chanterelles, drained of their liquid, in the same oil. Cook for five minutes.

Pour in the cream and season with salt, a pinch of pepper, and nutmeg. Turn up the heat and let the cream bubble for a few minutes until the sauce thickens slightly.

Stir the finely chopped sage leaves into the sauce. Mix well, return the fish to the pan, and let it warm through a little more.

Garnish with deliciously crispy sage leaves. Heat up some sunflower oil and drop in whole sage leaves. Fry until crisp and the leaves turn dark. They taste absolutely wonderful. Use these leaves to garnish the dish.