Wild garlic gnocchi (traditional & Thermomix)
pizza and pasta Potatoes Thermomix spring
In spring, it's a pleasure for me to finally use home-picked wild garlic to make the most amazing dishes.
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Ingredients:
Preparation:
Cook the potatoes in the steamer until soft.
Wash the wild garlic leaves, dab dry and chop coarsely.
Blend the wild garlic and egg with a hand blender to a homogeneous mass.
Mash the cooked potatoes with a potato ricer and leave to stand for a short time (a potato masher also works, but please avoid a mixer or blender as this will give the mashed potatoes a really sticky consistency).
Combine the mashed potatoes with the flour, the wild garlic and egg mixture, salt and pepper.
Shape the dough into a finger-thick roll with your hands on a floured surface and cut into 2 cm thick pieces (you can roll the pieces into balls here but I don't do this as it's quicker if you just cut the pieces off). Flatten a little with a fork. This creates the typical pattern on the surface.
Bring a pot of salted water to the boil and let the gnocchi simmer in it for a few minutes until they float to the surface. The water should not boil when you put the gnocchi in.
Remove the gnocchi, drain and toss in the butter melted in a frying pan. Sprinkle with Parmesan and serve immediately.
Enjoy your meal!
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