Thedl's Wild Garlic & Potato Gnocchi

Thedl's Wild Garlic & Potato Gnocchi

with Asparagus and Strips of Dry-Cured Ham on a Light Mascarpone Creme

45 Min
20 Min
Serves 4

For the Gnocchi
650 g floury potatoes
150 g wheat flour
2 egg yolks
10 g melted butter
40 g wild garlic (blended and pressed through a sieve)

6 asparagus
150 g dry-cured ham
100 ml vegetable stock
1 onion
150 ml single cream
100 ml white wine
80 g Mascarpone
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.
Recipe by: Restaurant THEDL / Hotel Botango
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