Summary

Ingredients

• 800 g potatoes, floury or mainly waxy
• 1 egg (s)
• 250 g spelled flour type 630
• salt
• 2 pinches pepper
• nutmeg
• 10 stalks celandine, young
• 10 stalks nettles, young
• 1 handful wild garlic, fresher
• 1 bunch chives
• 5 tablespoon olive oil

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Instructions

1. Wash the potatoes and put them in a steamer and steam until soft.
2. In the meantime, wash the wild herbs and mix with the oil, salt and pepper in a blender. Do not add the chives yet, but cut them into chives and only then add.
3. When the potatoes are cooked, peel them off and press them into a bowl using a potato press. Add the egg, the wild herb paste and the flour and mix everything loosely and not for too long. The mass should not become too firm. Now season again with salt, pepper and grated nutmeg. If the mass still sticks to the hands, then add more flour,
4. Shape the mixture into several rolls and cut approx. 1 - 2 cm thick slices with a knife, then shape them round. If necessary, press in a sample with a fork.
5. Heat salted water in a larger saucepan and as soon as it bubbles, add the gnocchi. As soon as they come to the surface, let them simmer for another 3 minutes. Then take it out of the water with a ladle.
6. Tips: toss the gnocchi again in butter, you can then also add breadcrumbs.
7. Goes well with meat or fish.
8. A light béchamel sauce goes well with it.
9. Leftover gnocchi are easy to freeze.