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Wild garlic and ricotta gnocchi
45 m active | 45 m total
Nutrition facts per serving:
  • Energy in kcal about 778
  • Fat about 47g
  • Carbohydrates about 59g
  • Protein about 27g
This is needed
This is needed for 4 people
Wild garlic pesto
  • 30 g wild garlic, roughly chopped
  • 1 tbsp pine nuts
  • 0.5 dl olive oil
  • 0.25 tsp salt
Ricotta gnocchi
  • 50 g grated Parmesan
  • 500 g ricotta
  • 1 egg
  • 0.25 tsp nutmeg
  • 300 g white flour
  • salted water, boiling
  • 1.5 dl vegetable bouillon
  • 200 g single cream for sauces
  • 1 organic lemon use a little grated zest and 1 tbsp of juice
  • 20 g wild garlic, roughly chopped
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And that's how it's done
And that's how it's done
Wild garlic pesto
Puree the wild garlic and pine nuts with the oil, season with salt. Preheat the oven to 60°C, warm the platter and plates.
Ricotta gnocchi
Combine the ricotta, cheese, egg and nutmeg, season. Stir in 3 tbsp of the wild garlic pesto. Mix in the flour, quickly combine to form a dough. Quarter the dough. On a lightly floured surface, shape into rolls (each approx. 1.5 cm in diameter). Cut the rolls into pieces approx. 1 cm long, roll them over the prongs of a fork. Cook the gnocchi in batches in gently simmering salted water for approx. 5 mins. until they float to the surface. Remove the gnocchi with a slotted spoon, drain and keep warm.
Bring the single cream and stock to the boil, add the remainder of the wild garlic pesto along with the lemon zest and juice, mix together. Add the gnocchi and heat gently, sprinkle the wild garlic on top.