Wild garlic gnocchi with cherry tomatoes

Ingredients for 4 servings:

• 800 g floury potatoes
• 100 g wild garlic
• 100 g Parmesan
• 150 g flour
• 100 g durum wheat semolina
• 1 egg(s)
• 400 g cherry tomatoes
• Salt and pepper, from the mill
• nutmeg
• olive oil
• 30 g pine nuts

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Boil the potatoes and roast the pine nuts in a pan. Cut 25g of the wild garlic into very fine strips. Peel the potatoes and press them through a potato ricer while they are still hot. Grate 50g of Parmesan cheese, add the flour, durum wheat semolina, the egg, salt, nutmeg, and the wild garlic strips. Mix everything well and form the dough into long strands (approx. 3.5cm in diameter) on a floured surface. Cut approximately 1.5cm thick slices from each strand, dust thinly with flour, and flatten with a fork. Add the gnocchi to plenty of boiling salted water and cook in two batches for 10-12 minutes each. Remove the gnocchi with a slotted spoon. Halve the cherry tomatoes. Shave 50g of Parmesan cheese. Briefly fry the tomatoes and gnocchi in a large pan with olive oil. Season with pepper, stir in the remaining wild garlic, and serve with pine nuts and shaved Parmesan cheese. It also tastes delicious with arugula.