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Wild garlic gnocchi with fresh goat's cheese and pine nuts in a cream-colored plate, Vermentino white wine glass, Tuscan trattoria setting

Wild garlic gnocchi with fresh goat's cheese and pine nuts

Deep green wild garlic gnocchi, fried golden brown in butter, with creamy goat's cream cheese and roasted pine nuts - spring on a plate in its most intense form. The Vermentino DOC from Liguria is the natural wine partner with its herbal minerality.
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Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Course Main course, Pasta, Vegetarian
Cuisine German, Italian
Servings 2 Servings
Calories 560 kcal

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

Nutritional values per portion

Calories: 560kcalCarbohydrates: 18gProtein: 68gFat: 24g
Keyword Gnocchi with goat's cream cheese, Spring recipe for wild garlic pasta, Vermentino wild garlic, Wild garlic gnocchi, Wild garlic gnocchi green, Wild garlic recipe wine
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