Wild garlic and ricotta gnocchi

Wild garlic and ricotta gnocchi

Total: 45 Min. | Active: 45 Min.
vegetarian
Nutritional value / person: 778 kcal
, Fat: 47 g
, Carbohydrate: 59 g
, Protein: 27 g

Ingredients

4 people

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Wild garlic pesto

30 g wild garlic, roughly chopped
1 tbsp pine nuts
½ dl olive oil
¼ tsp salt

Ricotta gnocchi

500 g ricotta
50 g grated Parmesan
1 egg
¼ tsp nutmeg
300 g white flour
salted water, boiling

Sauce

200 g single cream for sauces
1 ½ dl vegetable bouillon
1 organic lemon use a little grated zest and 1 tbsp of juice
20 g wild garlic, roughly chopped
Purchase ingredients now

How it's done

New: You can enter
notes and changes to the recipe here that are visible to you.

Wild garlic pesto

Puree the wild garlic and pine nuts with the oil, season with salt. Preheat the oven to 60°C, warm the platter and plates.

Ricotta gnocchi

Combine the ricotta, cheese, egg and nutmeg, season. Stir in 3 tbsp of the wild garlic pesto. Mix in the flour, quickly combine to form a dough. Quarter the dough. On a lightly floured surface, shape into rolls (each approx. 1.5 cm in diameter). Cut the rolls into pieces approx. 1 cm long, roll them over the prongs of a fork. Cook the gnocchi in batches in gently simmering salted water for approx. 5 mins. until they float to the surface. Remove the gnocchi with a slotted spoon, drain and keep warm.

Sauce

Bring the single cream and stock to the boil, add the remainder of the wild garlic pesto along with the lemon zest and juice, mix together. Add the gnocchi and heat gently, sprinkle the wild garlic on top.

Good to know
Note: Freeze the uncooked gnocchi on baking tray lined with a lightly floured sheet of baking paper. Once frozen, transfer to a freezer bag, seal well. Keep for up to 2 months.

Our recommendations

Similar recipes

Please log in!

Log on now – easily and conveniently – to FOOBY with your Supercard ID, save the shopping list on all your devices and benefit from additional advantages.

The recipe has been saved in your shopping list under myFOOBY.

Unfortunately, the shopping list was not saved.

You are not logged in

Now you can user your Supercard ID to log in to FOOBY easily and conveniently and make use of all the functions and advantages.

Choose a cookbook:

Delete the entire recipe?

Do you really want to delete this recipe from your cookbook?

Successfully saved!