John Myers
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Wild Garlic – Gnocchi and Broccoli and Carrot Vegetables
The perfect wild garlic – gnocchi and broccoli and carrot vegetables recipe with a picture and simple step-by-step instructions.
gnocchi
- 300 g Cooked potatoes
- 25 g Potato flour
- 1 tbsp Durum wheat semolina
- 15 Wild garlic leaves
- Salt, pepper, nutmeg
Broccoli and carrot vegetables
- 300 g Fresh broccoli
- 2 Carrots
- 1 Onion
- 2 Toes Garlic
- 1 tsp Flour
- 200 ml Milk
- Butter
- Salt, pepper, sugar
- Vegetables: Cut the onion and garlic into fine cubes and sauté in a little butter. Cut the carrots into sticks and add them. Season with salt, pepper and a pinch of sugar. Let simmer for about 5 minutes, add a little water, meanwhile divide the broccoli into smaller florets and let simmer for about 4 minutes. Then take the vegetables out of the pot with a slotted spoon and mix the flour in the pot with the milk to a creamy sauce, put the vegetables back in and keep them warm (do not let them cook any longer).
- Gnocchi: Peel the potatoes and mash them with a potato press, season the potatoes with salt, pepper and nutmeg in a bowl, carefully mix in the semolina and potato flour. Wash the wild garlic and cut into fine strips, mix with the potato mixture. Bring a pot of water to the boil, season with plenty of salt. Shape the potato dough into small dumplings and use a fork to make the typical gnocchi pattern. Put the gnocchi in the salted water and let it simmer for about 4 minutes, do not boil.
- Place the vegetables on the preheated plates and place a few gnocchi on top. Finished!
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