Wild garlic and ricotta gnocchi

Wild garlic and ricotta gnocchi

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


4 people


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:

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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


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
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How it's done

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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.


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.

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