Ingredients
- 1 kg floury potatoes
- 220 g flour
- 50 g wild garlic leaves, chopped
- 100 g ricotta cheese
- 1 egg
- Salt
- Walnut kernels & wild garlic leaves (to garnish)
- 50 g wild garlic pesto
Instructions
- Wash the potatoes and bring to the boil (with skins on) in a large volume of cold salted water. Once cooked, peel them and put them through a food mill while still warm.
- When the potatoes have cooled down, mix them with the flour in a bowl.
- In a separate bowl, using your hands, mix the wild garlic with the ricotta and the egg, then add to the potato mixture and season with salt and pepper. Add a little flour to prevent the dough from sticking.
- On a floured work surface, roll the dough into sausage shapes (approx. 2 cm thick), then cut into 2 cm pieces. Roll each piece on the back of a fork to form the ridges.
- Bring a large pan of salted water to the boil and cook the gnocchi by the handful, straining them when they float to the surface.
- Stir 50 g of the pesto into the gnocchi. Garnish with walnut kernels and wild garlic leaves just before serving.
