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–+ servings

Wild garlic gnocchi with pine nuts & pecorino

These wild garlic gnocchi with pine nuts & pecorino combine the freshness of spring with nutty and spicy flavors. Perfectly paired with a Riesling Kabinett from the Moselle or a Grüner Veltliner from the Wachau.
Print Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Course Main course, Vegetarian
Cuisine Mediterranean, seasonal
Servings 2 People
Calories 520 kcal

Cooking utensils

  • 1 Cutting board & knife
  • 1 Large bowl
  • 1 Potato ricer or fork
  • 1 Flour-dusted work surface
  • 1 Pot for cooking the gnocchi
  • 1 Pan for roasting the pine nuts

Ingredients
  

For the gnocchi:

  • 400 g floury potatoes
  • 80 g Flour
  • 1 Egg yolk
  • 40 g Wild garlic finely chopped
  • Salt & pepper to taste

For the topping:

  • 30 g Pine nuts Roasted
  • 50 g Pecorino Freshly grated
  • 1 Tbsp olive oil

Preparation
 

Prepare the gnocchi dough:

  • Peel the potatoes, boil in salted water until soft and leave to evaporate.
  • Press the potatoes through a potato ricer or mash them with a fork.
  • Knead in the flour, egg yolk and wild garlic until a smooth dough is formed.

Shape & cook the gnocchi:

  • Shape the dough into rolls (approx. 2 cm thick) and cut into small pieces.
  • Roll the pieces over a fork to obtain a typical gnocchi structure.
  • Cook the gnocchi in salted, boiling water until they rise to the surface.

Arrange & serve:

  • Drizzle the gnocchi with olive oil and sprinkle with toasted pine nuts and pecorino.
  • Serve immediately and enjoy.

Recommended side dishes

  • Rocket salad with lemon dressing
  • Toasted baguette with herb butter
  • A glass of well-chilled Riesling Kabinett from the Moselle

Nutritional values per portion

Calories: 520kcalCarbohydrates: 60gProtein: 15gFat: 22g
Keyword Pecorino, Riesling Kabinett, Spring, Vegetarian, Wild garlic gnocchi, Wine & Food Pairing
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