Wild garlic gnocchi How to make potato dumplings with wild herbs

What you need for the wild garlic gnocchi:

If you want to prepare wild garlic gnocchi for four people, you need 500 grams of floury potatoes, two egg yolks, 100 grams of flour, 60 grams of durum wheat semolina, salt and pepper from the mill, 50 grams of pureed wild garlic and four tablespoons of dried tomatoes, one to two tablespoons of seeded tomatoes Olives, 200 grams of cherry tomatoes, two red onions, cooking oil and some balsamic vinegar for the filling.

This is how you succeed with the potato delicacy:

Boil the potatoes the day before, peel them and make a puree out of them. The next day you mix the mashed potatoes with the egg yolk, the flour, the semolina, salt and pepper and the wild garlic and knead it into a smooth, firm dough. First form small rolls from the dough, from which you separate the wild garlic gnocchi with a spatula. Roll them a little more to make them look prettier and then cook the potato dumplings in boiling salted water. When the wild garlic gnocchi rise to the top, they’re done. Fish them out of the water and place them on an oiled plate.

After the duty comes the freestyle:

Sauté the finely chopped onions in a little oil and deglaze with the vinegar. Halve the cherry tomatoes and mix them with the olives, sun-dried tomatoes and wild garlic gnocchi. Fry the whole thing briefly before serving and enjoying with friends and family.

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