Boil the potatoes in their skins in a pot of water until soft.

Peel them while they are still warm and grate them finely. Let them partially cool and lightly combine with flour, a pinch of salt, a beaten egg and half of finely chopped wild garlic. Combine the ingredients only by light and quick kneading, tafter that he dough can be stored in the refrigerator (only if necessary for delayed use).

Shape the dough into 2-3 cm thick rolls on a floured board, cut evenly into gnocchi of the same width and dust again with flour. Repeat the process until using all the dough.

Throw the gnocchi in a pot of boiling, salted water. Cook for approximately 3 minutes (or according to size), first the gnocchi start float to the surface and then they will increase in volume. Drain and drizzle with olive oil.

In a large pan, heat the olive oil (2 tablespoons), add the rest of the finely chopped wild garlic leaves and also the finely chopped sun-dried tomatoes. Fry for a short time (2-3 minutes), cover with a big spoon of the boiling pasta water and then add the drained gnocchi. Roast for a short time until the gnocchi acquire a golden color and do not stir unnecessarily, toss the whole pan.

Serve with grated parmesan.

  Notes: Delicious potato gnocchi get an even tastier crust thanks to roasting, and the fresh taste of wild garlic pierces them inside and out. With the addition of parmesan, they create a rich main dish and, in smaller quantities, serve as a distinctive side dish. Dried tomatoes add intense flavor even without a liquid sauce and salt each portion at the same time. You can also bake gnocchi in the oven with cheese or serve without roasting immediately after cooking as a side dish.

🍽 3 50 min


potatoes 600 g

Semolina wheat flour 150 g + for dusting

wild garlic 60 g

egg 1 pc


olive oil 2 tbsp

dried tomatoes 30 g

(parmesan cheese)