Wild garlic gnocchi (traditional & Thermomix)

In spring, it's a pleasure for me to finally use home-picked wild garlic to make the most amazing dishes.

Ingredients:

Preparation:

Cook the potatoes in the steamer until soft.

Wash the wild garlic leaves, dab dry and chop coarsely.

Blend the wild garlic and egg with a hand blender to a homogeneous mass.

Mash the cooked potatoes with a potato ricer and leave to stand for a short time (a potato masher also works, but please avoid a mixer or blender as this will give the mashed potatoes a really sticky consistency).

Combine the mashed potatoes with the flour, the wild garlic and egg mixture, salt and pepper.

Shape the dough into a finger-thick roll with your hands on a floured surface and cut into 2 cm thick pieces (you can roll the pieces into balls here but I don't do this as it's quicker if you just cut the pieces off). Flatten a little with a fork. This creates the typical pattern on the surface.

Bring a pot of salted water to the boil and let the gnocchi simmer in it for a few minutes until they float to the surface. The water should not boil when you put the gnocchi in.

Remove the gnocchi, drain and toss in the butter melted in a frying pan. Sprinkle with Parmesan and serve immediately.

Enjoy your meal!