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Gnocchi with wild garlic (traditional method and Thermomix)
Description
In spring, it's great to cook freshly-picked wild garlic! After soup, butter, risotto and purée, here's another of my favourite recipes of the season: wild garlic gnocchi. Soft, fragrant and tasty, they're a family favourite. And whether you make them by hand or with the Thermomix, they'll be delicious!
Ingredients
Instructions
- TRADITIONAL METHOD
Preparation - Traditional method
1. Steam the peeled potatoes until tender.
2. Leave to cool, then mash with a potato masher (avoid using a blender to prevent the purée from sticking).
3. Wash, dry and roughly chop the wild garlic.
4. Finely blend the wild garlic with the egg until smooth.
5. Mix the mashed potatoes with the flour, garlic-egg mixture, salt and pepper.
6. On a floured work surface, shape the dough into finger-thick rolls.
7. Cut into 2 cm pieces. You can roll them lightly or simply flatten them with a fork to obtain the typical pattern.
8. Bring a large pan of salted water to the boil.
9. Lower the heat (the water should no longer be boiling) and plunge in the gnocchi.
10. When they rise to the surface, remove them with a skimmer.
11. Melt the butter in a large frying pan and fry the gnocchi for a few moments.
12. Serve immediately, sprinkled with Parmesan.
THERMOMIX® METHOD
Preparation - Thermomix version
1. Cook the potatoes in the cooking basket for 30 min / Varoma / speed 1 with 500 ml water in the bowl.
2. Empty the bowl, leave the potatoes to cool and then mash them with a potato masher.
3. Place the wild garlic and egg in the bowl and blend for 10 seconds on speed 8. Scrape down the sides.
4. Add the mashed potatoes, flour, salt and pepper. Mix for 40 sec / kneading mode.
5. Form the gnocchi as in the traditional method (see above from step 6).
6. Cook in simmering water, drain and fry in melted butter.
7. Sprinkle with Parmesan and serve...
