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🍽️ Crispy Wild Garlic Gnocchi

523 kcal · 30 min · 4 servings

Ingredients

• 750 g floury potatoes
• 100 g wild garlic leaves
• 0.5 bunch spring onions
• 120 g flour (more if needed)
• 40 g Parmesan (grated)
• 2 egg yolks
• salt
• pepper (from the mill)
• nutmeg
• 100 g butter

Instructions

1. 1. Thoroughly wash the wild garlic under running water.
2. 2. Shake off excess water and roughly chop the wild garlic.
3. 3. Trim and wash the spring onions.
4. 4. Cut the spring onions into small rings.
5. 5. Heat two tablespoons of butter in a pan.
6. 6. Sauté the spring onion rings in the hot butter.
7. 7. Add the chopped wild garlic to the pan.
8. 8. Let the wild garlic wilt briefly.
9. 9. Remove the pan from the heat.
10. 10. Allow the wild garlic mixture to cool down completely.
11. 11. Add the egg yolks to the cooled wild garlic mixture.
12. 12. Blend the mixture until it is smooth.
13. 13. Wash the potatoes thoroughly.
14. 14. Wrap each potato individually in aluminum foil.
15. 15. Preheat the oven to 200 degrees Celsius top/bottom heat.
16. 16. Bake the wrapped potatoes for 50 to 60 minutes.
17. 17. Remove the hot potatoes from the oven.
18. 18. Peel the hot potatoes.
19. 19. Press the potatoes through a potato ricer.
20. 20. Mix the pressed potatoes with the flour.
21. 21. Stir the Parmesan into the potato mixture.
22. 22. Add the cooled egg and wild garlic mixture.
23. 23. Season the dough with salt.
24. 24. Season the dough with pepper.
25. 25. Add a pinch of nutmeg.
26. 26. Knead everything into a smooth dough.
27. 27. Check if the dough is too sticky.
28. 28. Add a little more flour if necessary.
29. 29. Roll the dough into finger-thick ropes.
30. 30. Cut the ropes into pieces about three centimeters long.
31. 31. Press small ridges into the gnocchi using the back of a fork.
32. 32. Bring water to a boil and add salt.
33. 33. Boil the gnocchi until they float to the surface.
34. 34. Remove the gnocchi with a slotted spoon.
35. 35. Let the gnocchi drain well.
36. 36. Melt the remaining butter in a deep pan.
37. 37. Add the gnocchi to the hot butter.
38. 38. Fry the gnocchi over medium heat until golden brown.
39. 39. Shave fine slices from the Parmesan using a vegetable peeler.
40. 40. Serve the warm gnocchi.
41. 41. Sprinkle the gnocchi with the fresh Parmesan shavings.

Nutrition per serving

• kcal: 523
• Protein: 12 g · Fett/Fat: 28 g · Carbs: 54 g