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Wild garlic gnocchi
Wild garlic gnocchi

We love wild garlic, we love gnocchi and that's why we conjured up these delicious potato and wild garlic gnocchi. Completely vegetarian and with a sensational taste. Hmmmmm!

wild garlic gnocchi
wild garlic gnocchi


750 g floury potatoes

180 g potato flour

2 eggs

100 g wild garlic

2 spring onions

1 tbsp butter (for frying the onions)

salt and pepper

35 g butter (to toss the gnocchi)

50 g coarsely grated parmesan cheese

wild garlic gnocchi
wild garlic gnocchi


Before starting anything, put lightly salted water in a large saucepan on the stove and let it heat up. Then peel the potatoes, rinse them and add them to the boiling water until they are firm to the bite. This takes about 20-25 minutes.

In the meantime, wash the wild garlic, dry it slightly and cut into small pieces. The spring onions are finely chopped and lightly fried in 1 tablespoon of melted butter in a non-stick pan. When they are nice and glassy, add the wild garlic and stir everything well. Then let the whole thing cool down a bit before finely pureing the onion and wild garlic mixture with the eggs.

As soon as the potatoes are cooked, they can be drained and pressed through a potato press. Then you mix the wild garlic puree with the flour and the potatoes, add some freshly grated nutmeg and taste everything with salt and pepper.

Now lightly salted water is again put on the stove, but this time for the gnocchi, and brought to the boil.

The gnocchi dough is formed into 2 rolls on a lightly floured work surface. Now cut down small pieces, i.e. gnocchi, and press lightly with a fork - this will create grooves.

Then you put the gnocchi in the boiling water and let them steep for 3-4 minutes in portions. As soon as they float on the surface, the gnocchi come out with the ladle and onto a plate to drain.

Now heat the remaining butter in a pan, let it get a little color and toss the wild garlic gnocchi in it. Then add the parmesan and the dish is ready!

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