Summary

Ingredients

For the gnocchi:

• 800 g potato (s)
• 4 egg yolks
• 200 g durum wheat semolina
• 200 g flour type 405
• 80 g wild arlic, finely chopped
• nutmeg
• 2 teaspoons salt

For the sauce:

• 400 g white mushrooms
• 1 teaspoon powdered sugar
• 2 g arlic
• 4 leeks
• 1 teaspoon mustard, medium hot
• 400 ml chicken broth, no instant broth
• 1 teaspoon flour butter
• chilli salt
• Pepper, black, freshly ground
• 4 mint leaves, very finely chopped
• 100 g sour cream, at least 25% fat content

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Instructions

1. For the gnocchi:
2. Cook (steam) the potatoes in salted water for about 15-20 minutes. Drain the water and let the potatoes steam out a little. Peel the potatoes and press them through a press. First work the egg yolks with the pressed potatoes and the very finely chopped wild garlic into a dough. Gradually add the durum wheat semolina, nutmeg and salt and work everything into a homogeneous mass. Then add the flour. To the dough, it should be soft and elastic, possibly add a little more flour and shape it into a ball. Then let the dough rest a little and then process it in portions.
3. First make a roll of approx. 18 - 20 mm Ø from one portion (approx. A handful of dough). A Schlesinger (dough scraper, dough card, knife, or similar) piece of dough with a length of 20-25 mm is then cut off the roll. These are rolled in the floured hand and then the so-called grooves are pressed in with the prongs of a fork so that the sauce can be better absorbed.
4. Then let the gnocchi simmer in boiling salted water. They are cooked when they go up or swim up. It is best to take it out with a slotted spoon and let it drip off briefly.
5. For the sauce:
6. Cut the mushrooms into thin slices and the leek into rings. Chop the garlic very finely. Sweat the mushrooms without oil or other fat over medium heat until colorless. When they release their liquid, add the powdered sugar, the leek and the finely chopped garlic and sweat with them. Then pour in the stock, bring to the boil and, while gently simmering, set to the desired consistency with a little flour butter.
7. Chop the mint very finely. Add the finely chopped mint to the sauce, season with chilli salt and pepper and remove from the heat. Slightly whip the sour cream and stir into the no longer boiling sauce.
8. Serve the sauce with the gnocchi.
9. Tip: If you want, you can sear the gnocchi in a pan and toss it in clarified butter.