Wild Garlic Gnocchi with Lime Sauce

Ingredients

• 150 g wild garlic leaves
• 2 Spring Onions
• 2 tbsp butter
• 2 Eggs
• 800 g waxy potatoes
• Salt
• 120 g flour
• 40 g freshly grated Parmesan
• pepper (ground)
• nutmeg
• 2 shallots
• 1 tbsp Vegetable oil
• 2 tbsp Lime juice
• 1 tsp grated lime zest
• 150 ml dry white wine
• 4 kaffir lime leaves
• 300 ml heavy cream (at least 30% fat)
• 60 g cold butter
• 1 small red onion
• 1 tbsp butter

Instructions

1. 1.

   Wash the wild garlic, shake off excess water and roughly chop. Wash the spring onions, trim them and finely slice the white and light green parts. Heat the butter and sauté the spring onions in it. Add the wild garlic, let it wilt briefly, remove from heat, allow to cool slightly and blend with the eggs.

2. 2.

   Wash the potatoes, boil them for about 30 minutes in salted water, drain, peel and press while hot through a potato ricer, then let cool. Mix in flour and Parmesan, add the egg-wild garlic mixture, season with salt, pepper and a pinch of nutmeg, tasting as you go.

3. 3.

   Knead the dough, roll finger‑thick ropes and cut into pieces about 3 cm wide. Press a pattern into each piece with the back of a fork. Bring plenty of salted water to a gentle simmer (it must not boil), add the gnocchi and cook until they float to the surface. Remove with a slotted spoon and drain well.

4. 4.

   For the sauce, peel and finely chop the shallots and sauté them in hot oil until translucent. Deglaze with lime juice, lime zest and wine, add the kaffir lime leaves and simmer for about 10 minutes. Strain through a sieve into a new pot, stir in the cream and reduce by half. Season with salt and pepper, then fold in cold butter pieces.

5. 5.

   Peel the red onion, cut it into thin rings or slices, and sauté in a little melted butter until softened. Lift the gnocchi from the water, drain, plate with lime sauce and garnish with the onion rings.