Wild Garlic Gnocchi in White Wine Sauce with Pine Nuts

For the wild garlic dumplings in white wine sauce with pine nuts, steam the potatoes, peel them, press them while hot, then spread them out a bit on the work surface and let them cool. Wash the wild garlic, drain well, cut into coarse strips, then mix briefly with oil and pine nuts. Add egg yolks, salt, pepper and freshly grated nutmeg to the potato mixture. Add wild garlic mixture and flour as needed to the potatoes and quickly work everything into a smooth dough. The amount of flour depends on the moisture content of the potatoes. Work potato dough into rolls about 2-3 cm thick, cut off small pieces and form them into dumplings. Press the surface very lightly with a floured fork.

Place in a wide pot in boiling salted water, then let steep just below boiling point. As soon as the dumplings rise to the surface, remove them with a slotted spoon, drain well and toss them in the white wine and cream sauce. For the white wine and cream sauce with pine nuts, sauté the diced onions in hot olive oil until golden, add the pine nuts and sauté until light, then deglaze with water and white wine. Add cream, reduce sauce slightly, season with salt, pepper and nutmeg. Finally, fold in freshly cut wild garlic leaves and add a few cherry tomatoes or strips of bell bell pepper for color. Serve the freshly cooked wild garlic gnocchi in white wine sauce.

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