For the gnocchi, cover the potatoes and cook them until soft. Drain the water, return the hot potatoes to the pan and let them evaporate on the switched off stove. The potatoes should be completely dry so that as little semolina as possible has to be added. Peel while hot and press through the potato press.
Cut the wild garlic leaves into fine strips. Mix the semolina, wild garlic, parmesan, egg yolk and spices into the potatoes. Combine quickly by hand to form a soft dough.
To shape, divide the potato dough into two to four portions and shape them into rolls about two centimeters thick on the semolina. Cut off three to four centimeters long pieces and press them over a floured fork to create the typical pattern.
For the sauce, finely grate the lemon peel and squeeze out the juice. Let the butter warm up in a wide frying pan.
Cook the gnocchi in batches in plenty of boiling salted water. As soon as they rise to the surface, remove them with a slotted spoon and add to the warm butter. Arrange on preheated plates, serve immediately.
Green salad goes well with it.
Tip: Put the gnocchi dough in a piping bag with a smooth nozzle. Hold directly over the boiling water, squeeze out the gnocchi portions directly, cut them off and let them fall in.
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