Gnocchi with Wild Garlic Pesto

For the gnocchi with wild garlic pesto, first prepare the gnocchi dough: To do this, boil the potatoes until soft and peel them. While still hot, press them through a potato ricer. Knead with the remaining ingredients to a smooth dough. Wrap the dough ball in plastic wrap and let rest in a cool place for 1 hour. Then roll into a strand on a floured work surface with both hands. Cut off pieces about 2 cm long with a knife and shape into a slight oval between the palms of your hands. For the typical gnocchi pattern, lightly press both sides of the gnocchi with the back of a fork. Place the gnocchi in boiling salted water and cook until they rise to the surface. Lift out, drain and toss in butter.

For the wild garlic pesto, rinse the wild garlic leaves with cold water, shake dry and chop finely. Grate some lemon zest, squeeze out the juice. Roughly chop the pine nuts. Crush the wild garlic, pine nuts, lemon juice and zest and half of the Parmesan in a mortar or puree with a hand blender. Now add the oil and blend again. Season to taste with salt and pepper.

Pour the pesto over the gnocchi and sprinkle with freshly grated Parmesan.

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