Rinse the potatoes and cook them. Peel while hot and press through a potato ricer.
Rinse wild garlic, crush with egg. Knead with 250 g salt, flour, potatoes, nutmeg to a smooth dough. If it sticks, add more flour. Cover and let rest for half an hour.
Divide dough into 6 portions. Shape into finger-thick rolls on floured work surface, divide each into 2-3 cm long pieces. Shape pieces into balls, press flat, make a pattern with a fork.
Bring the clear soup to the boil. Knead 1 tbsp. butter with 1 tbsp. flour, let it melt in the clear soup while stirring. Simmer at low temperature for 5 min. Pour whipped cream, season with salt, pepper and juice of one lemon.
Cook gnocchi in portions in 4-5 min in boiling salted water. As soon as they float to the top, remove and keep warm.
In the meantime, peel onions and cut into rings. Sauté in remaining butter until soft. Serve with gnocchi and sauce.
It goes well with a roasted pork or beef steak.
Time of preparation : 45 min. – Time of preparation : 25 min.
g fat.
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