For the gnocchi, rinse the potatoes well, soften, peel and strain. Stir in the egg yolks, flour, salt, pepper and nutmeg and briefly knead into a dough.
Roll out the dough on a floured surface into 1 cm diameter rolls. Cut small pieces about 2 cm long and roll them one by one on the back of a fork.
Make the gnocchi in boiling hot salted water until they rise to the surface. Drain.
For the sauce, rinse and pluck the wild garlic and whisk with the remaining ingredients to make a sauce.
Pour over the gnocchi.
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