Wild herb gnocchi

Ingredients for 4 servings:

• 800 g potatoes, floury or waxy
• 1 egg(s)
• 250 g spelt flour type 630
• n. B. Salt
• 2 pinches of pepper
• n. B. Nutmeg
• 10 stems of lesser celandine, young
• 10 stalks of young nettles
• 1 handful of wild garlic, fresh
• 1 bunch of chives
• 5 tbsp olive oil

Instructions

Working time approx. 1 hour; Cooking/baking time approx. 3 minutes; Total time approx. 1 hour 3 minutes

Wash the potatoes and place them in a steamer and steam until soft. In the meantime, wash the wild herbs and mix them in a blender with the oil, salt, and pepper. Do not add the chives yet; instead, chop them into small pieces and add them later. When the potatoes are tender, peel them and press them through a potato ricer into a bowl. Add the egg, wild herb paste, and flour and mix everything loosely but not for too long. The mixture should not be too thick. Season again with salt, pepper, and grated nutmeg. If the mixture still sticks to your hands, add more flour. Form several rolls from the mixture and use a knife to cut 1-2 cm thick slices, then shape them into rounds. If desired, press in patterns with a fork. Heat salted water in a large pot and, as soon as it bubbles, add the gnocchi. As soon as they rise to the surface, simmer for about 3 minutes. Then remove from the water with a ladle. Tips: Toss the gnocchi in butter again; you can also add breadcrumbs if you like. They’re a great side dish for meat or fish. A light béchamel sauce goes well with them. Leftover gnocchi freeze well.