Spring freshness meets Mediterranean lightness
This dish combines the savoury notes of wild garlic with the delicate texture of homemade gnocchi, rounded off with an aromatic lemon butter. Ideal for a light yet flavourful spring dish.
Ideal wine accompaniment: Vermentino from Liguria
The Vermentino from Liguria is a white wine with fresh citrus notes, a fine herbal flavour and pleasant minerality. Its lively acidity emphasises the freshness of the lemon butter, while the slight saltiness contrasts with the soft texture of the gnocchi. Wild garlic brings green, ethereal notes into play – the Vermentino picks up on these flavours without overpowering them. The interplay of Mediterranean freshness and subtle spiciness makes this combination a prime example of successful spring pairing.
Further wine recommendations:
1st Sauvignon Blanc – AOC Sancerre (Loire, France)
Fresh, lively, with typical gooseberry, green pepper and fine mineral nuances. These flavours reflect the spiciness of the wild garlic and bring freshness to the dish. The acidity skilfully breaks through the buttery sauce.
2. Grüner Veltliner – DAC Kamptal (Austria)
With a fine white pepper note, apple aromas and a pleasant herbal spiciness, it harmonises perfectly with wild garlic. The fine texture of the wine makes it the ideal partner for the soft gnocchi.
3. Pinot Grigio – DOC Collio (Friuli, Italy)
A fruity but dry white wine with nuances of pear, almonds and citrus. The delicate freshness supports the lemon notes in the dish and adds elegance to the pairing.
4. chenin blanc – AOC Vouvray (Loire, France)
A semi-dry style with floral notes, apple and a little honey. The light residual sweetness forms a pleasant contrast to the acidity of the lemon and complements the herbal flavour in an interesting way.
5th Albariño – DO Rías Baixas (Galicia, Spain)
With a sea breeze, lime, green apple and a hint of bitter almond – an excellent accompaniment to wild garlic dishes. Fresh, mineral, with an elegant structure.
The recipe:
Wild garlic gnocchi with lemon butter
Cooking utensils
- 1 Potato ricer
- 1 Large pot
- 1 Pan
- 1 fine grater
- 1 Chopping board
- 1 Knife
Ingredients
For the gnocchi:
- 500 g floury potatoes
- 100 g Wheat flour Type 405
- 50 g Durum wheat semolina
- 1 Egg yolk
- 50 g fresh wild garlic
- Salt Pepper, nutmeg
For the lemon butter:
- 80 g Butter
- Zest and juice of one organic lemon
- Salt Pepper
Preparation
Gnocchi:
- Boil the potatoes until soft, peel and press through a potato ricer.
- Finely chop the wild garlic and mix with the flour, semolina, egg yolk and spices to form a smooth dough.
- Divide the dough into portions, shape into rolls and cut into approx. 2 cm pieces.
- Press grooves into the gnocchi with a fork, then cook in boiling salted water until they float to the surface.
Lemon butter:
- Melt the butter in a pan over a medium heat.
- Add the lemon zest and juice and simmer briefly.
- Season to taste with salt and pepper.
- Toss the gnocchi in the lemon butter and serve immediately.
Recommended side dishes:
- Rocket salad with roasted sunflower seeds
- Oven carrots with thyme
- Crispy ciabatta strips with olive oil
