Wild Garlic Gnocchi

Ingredients

• 750 g starchy cooking potatoes
• 100 g wild garlic leaves
• 0.5 bunch spring onions
• 120 g flour (more if needed)
• 40 g grated Parmesan
• 2 egg yolks
• Salt
• ground pepper
• nutmeg
• 100 g butter

Instructions

1. 1.

   Wash the wild garlic, shake dry and roughly chop. Wash and trim the spring onions, then finely slice them. Heat 2 tbsp butter in a pan and sauté the spring onions until translucent. Add the wild garlic, let it wilt briefly, remove from heat and allow to cool.

2. 2.

   Add the egg yolks and blend everything into a fine puree. Rinse the potatoes, wrap in foil, and bake at 200°C (180°C fan) for about 50‑60 minutes. Peel and press hot through a potato ricer.

3. 3.

   Mix in flour and Parmesan, then add the egg‑wild garlic mixture. Season with salt, pepper and a pinch of nutmeg. Knead into dough; if too soft, add more flour. Roll into finger‑thick logs and cut into ~3 cm pieces. Press ridges with the back of a fork.

4. 4.

   Drain the gnocchi and let them dry well. Melt the remaining butter in a deep pan, add the gnocchi, and sauté briefly over medium heat. Use a paring knife to shave fine Parmesan curls from the top.

5. 5.

   Serve the wild garlic gnocchi sprinkled with Parmesan curls.