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