We love Gnocchi. And we love wild garlic. And combining both sounded delightful for us.
So we decided to cook wild garlic gnocchi when we meet to cook together with my sisters family. And this time we were not lazy when making gnocchi (like we are when we make ricotta gnocchi) and form them first to little balls and then roll them over a fork to got the authentic look. Petra linked a great Video showing the method very well. And when one is forming the dough into small balls and two a rolling the balls over a fork, the gnocchi are fast done.
We ate them with a mushroom ragout, it was a delicious dish and a great day with the family!
Wild Garlic Gnocchi
for 4 adults and two toddlers
- 1250g starchy potatoes
- 150g flour Type 550
- 150g semolina
- 4 egg yolks
- 10g Salt
- a good handful of wild garlic, pureed
Bake potatoes for about 1 hour at 200°C. Let cool down until lukewarm. Peel and mash using a potato ricer. Knead to a dough with flour, semolina, egg yolk salt and pureed wild garlic.
Form to gnocchi (here is a good Video showing how the forming works).
Cook them in four portions in simmering water until they floating on the surface. This take 2 to 4 minutes. Take them out with a skimmer.