Wild Garlic Gnocchi with Kohlrabi-Carrot Vegetable
The wild garlic gnocchi with kohlrabi-carrot vegetable from Spoonsparrow are wonderfully aromatic.
Ingredients
- 250 g waxy potatoes
- Salt
- 50 g Wild garlic (1 bunch)
- 500 g small kohlrabi (2 small kohlrabi)
- 5 carrots
- 3 spring onions
- 120 g turkey bacon (slices)
- 2 tbsp olive oil
- 40 ml apple juice
- 80 ml Vegetable broth
- Pepper
- 10 g parsley (0.5 bunch)
- 30 g parmesan cheese (1 piece; 30% fat in whole milk)
- 200 g Low-fat quark
- 3 egg yolks
- 120 g spelt whole‑grain flour
- 50 g semolina
Instructions
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1.
Cook the potatoes in salted water for about 20 minutes until tender.
-
2.
Wash and dry the wild garlic. Set aside 4–5 leaves, finely chop the rest.
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3.
Peel, halve, and thinly slice the kohlrabi. Peel and roughly slice the carrots. Trim, wash, and thinly slice the spring onions. Cut the turkey bacon into cubes.
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4.
Drain the potatoes and let them steam for 5 minutes. Meanwhile, heat 1 tbsp oil in a pan. Brown the bacon over medium heat for 3–4 minutes, then add the vegetables and sauté for 2–3 minutes. Deglaze with apple juice and broth, season with salt and pepper, and simmer covered for another 5 minutes.
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5.
Wash, dry, and roughly chop the parsley. Slice the remaining wild garlic leaves into strips, combine them with the parsley, and keep warm.
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6.
Bring plenty of salted water to a boil. Peel the potatoes, press through a potato masher. Grate the parmesan. Mix the mashed potatoes with quark, egg yolks, 100 g flour, semolina, parmesan, and chopped wild garlic. Season with salt and pepper, then knead into dough.
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7.
Divide the dough into four portions, roll each on a floured surface to about 2.5 cm thick, cut into ~2 cm pieces. Roll each piece into oval gnocchi and press lightly with a fork for the classic pattern. Boil the gnocchi in salted water for about 5 minutes.
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8.
Heat remaining oil in a pan. Remove the gnocchi from the water, drain, and toss briefly in the oil. Serve the vegetables with the gnocchi.
