Parmesan Cream Soup with Wild Garlic Gnocchi Candies and Parma Ham Chips

Roughly chop the wild garlic and finely puree with the sunflower oil. Stir in the olive oil and leave to stand overnight, covered. The next day, pour the oil through a fine sieve into a bottle.

Preheat the oven to 200 degrees (top and bottom heat). Cut the Parma ham into long strips and fry them in the oven for about 10 minutes until crispy. Then let the ham strips cool down on kitchen paper and set aside for decoration.

For the soup, first peel the shallots and garlic and cut into fine cubes. Wash the sage, thyme and rosemary and pat dry and also peel and dice the potatoes. Heat the butter in a medium-sized saucepan, sauté the shallots and garlic cubes together with the herb sprigs, bay leaves and peppercorns. Now add the potatoes and cook until translucent while stirring. Deglaze everything with white wine, reduce a little and then add the vegetable stock. Bring everything to a boil and simmer over low heat for about 10 minutes. Then add the cream and simmer for another 10 minutes.

Pour the soup through a sieve to remove the coarse herbs. Now add the grated Parmesan to the soup and slowly melt at a low temperature while stirring. Season the soup with salt and pepper to taste. Just before serving, fold in the whipped cream.

Boil the potatoes with the skin on the day before, let them evaporate and peel off the skin (they should still be hot). Season the flour, semolina and egg well with salt and pepper, fold in everything well and gradually press in the potatoes. Then knead everything into a smooth dough and work in the wild garlic oil if necessary. If necessary, rework the grip of the dough with flour and semolina. Then let the dough rest for 1 hour (do not put in the cold).

Bring salt water to the boil and shape the dough into small "candies" with grooves. Put the gnocchi in the boiling water. As soon as the gnocchi are in the pot, the heat can be reduced (the water must no longer boil). Let the gnocchi simmer for 10 minutes (when they float on the surface, they are done). Take the finished gnocchi out of the water with a perforated ladle and try: If they are still too soft, some semolina should be added to the dough. Finally, heat clarified butter or olive oil in a pan, add finely chopped wild garlic and toss the gnocchi in it.