When the forest comes into the kitchen – spring on the plate
Wine with food begins in spring with one of the most intense aromas of the season: wild garlic. Anyone walking through a forest of wild garlic for the first time will immediately understand why this plant has been revered for centuries – the garlicky, fresh and spicy aroma is unmistakable and strictly seasonal. These gnocchi are full of spring: the wild garlic puree is worked directly into the dough, the gnocchi are a deep green, and when fried in butter, an aroma unfolds that transforms the kitchen into a spring forest. The creamy goat’s cream cheese provides both acidity and mildness, while the roasted pine nuts add crunch and nuttiness. The right wine pairing must understand this herbaceous intensity – a wine that does not mask the wild garlic, but respects and accompanies its individuality.
Ideal wine accompaniment: Vermentino DOC Liguria (Liguria, Italy)
From the steep terraces of the Ligurian coast, where the Mediterranean wind, limestone shale and intense spring sun give Vermentino its unmistakable character, comes a white wine that is perfect for herbaceous spring dishes. Aromas of almond, citrus blossom, fresh herbs, white peach and fennel – everything that is in the air on a Ligurian spring morning – meet a lively acidity and a characteristic bitter almond finish. It is precisely this bitterness that is the key to the pairing: it reflects the slightly bitter spiciness of the wild garlic and elegantly prolongs it. The hint of salt on the finish, which is rooted in the sea of its origin, harmonizes with the fresh goat’s cheese and its fine acidity. On the palate, it is full-bodied enough for the gnocchi, fresh enough for the wild garlic. A wine that knows what herbs mean.
Further wine recommendations for this dish
Sauvignon Blanc AOC Sancerre (Loire, France)
The herbaceous expressiveness of the Sancerre – elderberry, freshly cut grass, white currant, a hint of smoke – meets the wild garlic head on. Its taut acidity plays wonderfully with the fresh goat’s cheese, which is the classic Sauvignon companion in Loire cuisine anyway. For all those who prefer Loire precision to Ligurian warmth in their glass when it comes to wild garlic dishes.
Grüner Veltliner Federspiel DAC (Wachau, Austria)
The characteristic white pepper and green herbal spice of the Federspiel from the Wachau are hard to beat for wild garlic dishes. Its freshness and lightness match the delicate texture of the gnocchi, its spiciness enlivens every bite. An uncomplicated, joyful companion for an uncomplicated, joyful spring meal.
Pinot Blanc Kabinett dry QbA (Palatinate, Germany)
The creaminess and suppleness of the Palatinate Pinot Blanc flatter the butter sauce and fresh goat’s cheese in a pleasant way. It is more accessible than the Vermentino, somewhat rounder, less angular – for all those who prefer gentleness to tension in the glass when enjoying an evening of wild garlic.
Pigato DOC Liguria (Liguria, Italy)
The rarer brother of the Vermentino from the same growing region: aromatically more intense, with more herbal notes, resinousness and a more pronounced body. Rosemary, lavender, white peach, apricot – this range of aromas meets the wild garlic on a broader Mediterranean basis. For lovers of the unusual who want to make a real discovery during a wild garlic gnocchi evening.
Müller-Thurgau Kabinett dry QbA (Franconia, Germany)
Aged in a Bocksbeutel, on shell limestone soils: Elderberry, nutmeg and a subtle herbal spiciness – all notes that communicate with the wild garlic in a refreshingly direct way. The Franconian Müller-Thurgau is not an exciting wine, but it is an honest one. For all those who prefer a local, down-to-earth approach to a spring evening with wild garlic.
You can find more spring recipes with matching wines on the spring and wine overview page.
The recipe:
Wild garlic gnocchi with fresh goat’s cheese and pine nuts
Cooking utensils
- 1 Large saucepan (for cooking the gnocchi)
- 1 Potato ricer or fork
- 1 Hand blender or blender (for the wild garlic puree)
- 1 Wide frying pan (for browning)
- 1 mixing bowl
- 1 Board and knife
Ingredients
- 500 g floury potatoes
- 100 g Wild garlic washed, dried
- 150 g Flour Type 405 + something to work with
- 1 Egg
- Salt Nutmeg
FOR THE SAUCE:
- 150 g Goat’s cream cheese
- 3 Tbsp butter
- 50 ml Vegetable stock or pasta cooking water
- Salt white pepper
- Zest of half a lemon
FOR THE SET:
- 40 g Pine nuts Roasted
- Fresh wild garlic leaves
- Fleur de Sel
Preparation
PREPARATION:
- Boil the potatoes in their skins in salted water until soft, about 25 minutes.
- Roughly chop the wild garlic and blend with 2 tbsp water in a hand blender to a fine puree.
- Toast the pine nuts in a dry pan until golden brown, set aside.
- Drain the potatoes, allow to evaporate, peel while still hot and press through a potato ricer.
- Leave the potato mixture to cool.
COOKING STEPS:
- Add the wild garlic puree, flour, egg and a pinch of salt and nutmeg to the potato mixture.
- Knead quickly into a smooth dough – not too long, otherwise the gnocchi will be tough.
- Shape into rolls (approx. 2 cm in diameter) on a floured surface.
- Cut into pieces approx. 2 cm long, optionally roll over a fork for the grooves.
- Cook in batches in plenty of boiling salted water until they rise to the surface.
- Remove with a slotted spoon, drain, reserving some of the cooking water.
- Foam the butter in a wide pan over a medium heat.
- Fry the gnocchi for 2 minutes on one side until golden brown, do not move too much.
- Add the goat’s cream cheese and stock or cooking water to the pan and allow to melt briefly.
- Season to taste with salt, pepper and lemon zest.
DIRECTIONS:
- Serve the gnocchi in deep, warmed plates.
- Pour the sauce over it.
- Sprinkle with toasted pine nuts and fresh wild garlic leaves.
- Finish with fleur de sel.
SUPPLEMENTS:
- Small leaf salad with lemon dressing
- Crispy ciabatta with olive oil
- Parmesan shavings as an optional garnish
