Tender gnocchi in wild garlic butter

Name: Tender gnocchi in wild garlic butter
Cook time: 1 h
Total time: 2 h 30 min
Yield: 4
Ingredients: 250 g floury potatoes; 7-10 Tbsp Salt; 4 TABLESPOONS Butter; 60 g Parmesan (piece); 400 g Ricotta (Italian cream cheese); 2 Eggs (Gr. M); 150 g + something Flour; 1 collar (approx. 100 g) Wild garlic

AUTHOR
Kristopher Marks

DIFFICULTY
very easy

RATING

Whether from the garden, the forest or the market stall: fresh wild garlic radiates spring fever! Simply a spicy pleasure with butter and gnocchi.

COOK TIME
60 mins

TOTAL TIME
150 mins

Ingredients

Servings: 4

250 g floury potatoes
7-10 Tbsp Salt
4 TABLESPOONS Butter
60 g Parmesan (piece)
400 g Ricotta (Italian cream cheese)
2 Eggs (Gr. M)
150 g + something Flour
1 collar (approx. 100 g) Wild garlic

Directions

1
Peel and wash the potatoes and cook in salted water for about 20 minutes. Melt 1 tablespoon butter. 2⁄3 Grate parmesan cheese. Mix ricotta, eggs, grated parmesan, 1⁄2 tsp. salt, 150 g flour and liquid butter. Drain the potatoes, mash them finely with a fork or a potato ricer and stir into the ricotta mixture (the result is a fairly soft gnocchi dough). Chill and leave to swell for at least 30 minutes.
2
Using two tablespoons of the dough, cut out small gnocchi and place them side by side on a thickly floured plate. Chill for about 1 hour.
3
Cook the gnocchi in portions in boiling salted water for about 4 minutes until they rise to the surface. Remove the finished gnocchi with a skimmer and let them drip off.
4
Wash wild garlic, shake dry, remove stalks. Chop the wild garlic very finely. Heat 3 tablespoons of butter in a large pan. Fry the gnocchi briefly in it, turning them over carefully. Season with salt. Fold in wild garlic. Slice the rest of the Parmesan cheese over it. Serve with salad.