Cook the potatoes with their skins in salted water for about 25 minutes.
In the meantime, wash the wild garlic, dry it well (salad spinner), remove the stalks. Cut the leaves into strips and puree with the egg (mixer or star knife of the hand mixer).
Drain the potatoes, steam them dry in the saucepan. Peel, press through the potato press, allow to cool a little. Quickly mix in the wild garlic and egg mixture, semolina and flour, season with salt. If the mixture is still too moist, add a little more flour.
Spread some semolina on the work surface, shape the potato dough into finger-thick rolls. Cut this into pieces approx. 2 cm wide and press against the back of a fork. This results in the typical groove pattern. Place the gnocchi on the semolina until cooked.
Bring the salted water to the boil, add the gnocchi and let it steep for about 3 minutes. Remove with the slotted spoon, drain well.
The dough should not be kneaded, otherwise it will gelatinize. For the same reason, process the finished dough quickly and do not leave it to stand.
The exact amount of flour and semolina cannot be specified, as it depends on the type of potato and the degree of dryness.