Wild garlic gnocchi with fresh wild garlic

Ingredients for 2 servings:

• 300 g waxy potatoes (not new ones!)
• some salt
• 30 g wild garlic leaves, fresh
• 1 egg(s)
• 4 tbsp flour
• 2 tbsp durum wheat semolina, finely ground

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 55 minutes

also something for the eye

Boil the potatoes with their skins in salted water for about 25 minutes until tender. In the meantime, wash the wild garlic, dry thoroughly (in a salad spinner), and remove the stalks. Cut the leaves into strips and puree with the egg (using a blender or a hand mixer). Drain the potatoes and steam them thoroughly in a pot until dry. Peel, press through a potato ricer, and let cool slightly. Quickly stir in the wild garlic and egg mixture, semolina, and flour, and season with salt. If the mixture is still too wet, add a little more flour. Spread some semolina on the work surface and shape the potato dough into finger-thick rolls. Cut these into approximately 2 cm wide pieces and press them against the back of a fork. This creates the typical ridged pattern. Place the gnocchi on the semolina until cooked. Bring salted water to a boil, add the gnocchi, and let stand for about 3 minutes. Remove with a slotted spoon and drain well. Notes: The dough should not be kneaded, as this will cause it to stick together. For the same reason, work the finished dough quickly and do not let it stand. The exact amount of flour and semolina cannot be specified, as it depends on the potato variety and the degree of dryness.