Wild Garlic Gnocchi with Tomatoes

STEP BY STEP

Let's make something delicious.

1. 01

   Wash the potatoes and cook in salted water for about 15–20 minutes, depending on their size, until soft. Then peel and mash.

2. 02

   Purée the wild garlic and basil with the egg using a hand blender. Grate the hard cheese. Add the flour, three quarters of the grated hard cheese, ricotta, salt, pepper and wild garlic mixture to the potatoes and knead thoroughly. If the dough is too wet, add a little more flour.

3. 03

   On a floured work surface, roll the dough into several ropes about 2 cm in diameter and cut into pieces about 1 cm long. If desired, roll the pieces over the back of a fork to create the characteristic ridges.

4. 04

   Add the gnocchi to vigorously boiling salted water in batches, reduce the heat and simmer gently until cooked. As soon as they rise to the surface, lift them out, drain well and keep warm.

5. 05

   Peel the garlic and cut into thin slices. Wash the tomatoes and cut into halves, quarters or eighths, depending on their size.

6. 06

   Pan-fry the gnocchi in olive oil over a high heat until golden brown. Add the garlic and tomatoes shortly before the end of cooking. Finally, season with salt and pepper.

7. 07

   Divide the gnocchi between pasta plates and scatter over the basil and remaining hard cheese.