Wild garlic gnocchi with lemon butter

Ingredients for 4 servings:

• 750 g floury potatoes
• 100 g semolina (durum wheat semolina)
• 4 leaves of wild garlic
• 50 g Parmesan, freshly grated
• 3 eggs, including the yolks
• Pepper, freshly ground
• 1 lemon(s), untreated
• 100 g butter
• Salt and pepper, black, coarsely ground

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

For the gnocchi, cover and cook the potatoes in their skins until soft. Drain the water, return the hot potatoes to the pan, and let them steam off on the turned off stovetop. The potatoes should be completely dry so that as little semolina as possible needs to be added. Peel the potatoes while they are still hot and press them through a potato ricer. Cut the wild garlic leaves into fine strips. Mix the semolina, wild garlic, Parmesan cheese, egg yolk, and seasoning into the potatoes. Quickly mix by hand to form a soft dough. To shape the dough, divide the potato dough into 2-4 portions and form them into approximately 2 cm thick rolls on the semolina. Cut off 3-4 cm long pieces and press them over a floured fork to create the typical pattern. For the sauce, finely grate the lemon zest and squeeze out the juice. Heat in a wide frying pan with the butter. Cook the gnocchi in batches in plenty of boiling salted water. As soon as they rise to the surface, remove them with a slotted spoon and add them to the warm butter. Arrange on warmed plates and serve immediately. Serve with a green salad. Tip: Place the gnocchi dough into a piping bag with a smooth nozzle. Hold it directly over the boiling water, squeeze out portions of gnocchi, cut them, and drop them in.