John Myers
Ingredients for 4 servings:
- 500 g potatoes
- 150 g flour (durum wheat flour / pasta flour / spaetzle flour)
- 1 bunch of wild garlic
- 2 tbsp oil
- 1 tsp salt
- 2 eggs
Instructions
Working time approx. 20 minutes; Total time approx. 20 minutes
as a main course or as a side dish
Boil potatoes, peel, and press through a potato ricer. Wash and finely chop the wild garlic. Knead all ingredients together, roll into a roll, and cut into 20-25 slices. Flour your work surface and hands. Shape the dough into finger-thick “cigars.” Gently simmer the dumplings in salted water for about 8 minutes. Skim off the water, rinse… done… Serve immediately as a side dish or as a main course—in this case, gently warm in butter. Serve with wild garlic leaves, sliced into strips, toasted in butter, and freshly grated Parmesan cheese. Notes: Instead of fresh wild garlic, you can also use wild garlic paste (recipe in my profile), about 2 tablespoons. In this case, reduce the salt. The quantities depend on your hunger and intended use. The dumplings are perfect for freezing. Simply place them in boiling water from frozen for a few minutes.
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