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Vegan Wild Garlic Gnocchi (gluten-free)

Nicht ohne Grund nennt man BärlaLike the name suggests, wild garlic has a flavour strongly reminiscent of its namesake, although the aroma is a little milder and is therefore perfect for adding flavour to spreads, soups, and herb butters.

Ingredients (serves 4):
  • 300 g potatoes (waxy)
  • 50 g fresh wild garlic leaves
  • 4 tbsp almond flour
  • 6 tbsp chia seeds

Optional:

  • Seasoning (salt, pepper, parsley)
  • Coconut oil for frying

Preparation:

Wash the wild garlic, dry well, and puree with a hand-blender. Add the chia seeds and allow to marinate in the fridge for around 4 hours (or for best results, overnight). Cook the potatoes in salted water for around 25 minutes, strain and peel. Mash these using a potato ricer into a bowl. Add the almond flour, seasonings and the wild garlic-chia seed mixture. Mix well until the mass is homogenous. If the mixture is too wet, add a little more almond flour. Form finger-thick rolls from the mixture and cut into pieces of around 2 cm in width. Bring some salted water to the boil, add the gnocchi and allow to steep for 3 minutes until they float on the surface. Drain well and fry in butter before serving.

TIP:
Serve the gnocchi with some grated cheese (if not vegan).
 
Recipe from Koch mit Herz, Lisa Hauser