Peel the boiled potatoes and press through a ricer into a bowl. Add the wild garlic, together with the egg yolk, salt, pepper, butter and flour, to the potatoes and mix well. Remove from the bowl and knead by hand to form a compact dough.
Slice the dry-cured ham into strips. Peel the asparagus and cut off the ends. Cut the stalks obliquely into 2 cm-long pieces. Finely dice ½ an onion. Heat some oil in a large frying pan. Add the onions and sauté. Add the asparagus, season with salt, cover and simmer over a medium heat for 5 minutes. Add the stock, cover again and continue to cook for 5 min. At the end stir in the dry-cured ham.
The gnocchi dough is now cut into several pieces, with each piece being turned into a roll. Regularly sprinkle with a little flour to ensure that you are able to work the dough. Now cut gnocchi-sized pieces from the roll and place in gently simmering salted water. As soon as the gnocchi rise to the surface they can be skimmed off.
For the Mascarpone foam, finely dice the onion and sauté in butter. Then quench with the white wine and reduce. Add the single cream and bring to the boil, mix in the Mascarpone and season with salt and pepper. Next froth up the sauce with a hand blender.
Place the gnocchi on the plates and serve with the asparagus and dry-cured ham. Finally garnish with the Mascarpone foam.