Wild Garlic Gnocchi with Mixed Mushrooms, Peas and Guanciale

For the gnocchi

1. Preheat the oven to 200 °. Bake the potatoes on a baking sheet for about 1 hour until they are cooked. Take out of the oven, cut lengthways open the still hot potatoes and scrape out the potato meat with a spoon. Press through a potato press and briefly mix with the egg yolk and flour. Season with salt, pepper and nutmeg. Add one or 2 flakes of butter. Knead with floured hands to make a dough. Fold in the finely chopped wild garlic beforehand. Cut the dough into smaller portions and roll into long cigars. Cut small pieces about 5cm long with the knife. I like to leave the gnocchis in the form of small pillows. Put on a saucepan with water and add enough salt. When the water boils turn down the temperature and let the gnocchi simmer. Stir occasionally, after about 3-5 minutes the gnocchi float on top and are ready.

For the mixed mushrooms and guanciale

1. While the water is being brought to a boil. Clean the mushrooms and cut into slices or pieces of the same size. Roughly dice the guanciale. Heat the olive oil and a pinch of butter in a pan and fry the mushrooms and the guanciale. Season with salt and pepper and place in a bowl. Wipe the pan out if necessary and heat the olive oil. Use a slotted spoon to lift the finished gnocchi from the cooking water directly into the pan and fry them. Add the peas and mushrooms. Melt a little butter in it and mix well. To finish, sprinkle with Parmesan and serve.