Spring Wild Garlic Gnocchi with Sage Butter

Instructions

1. 11

   Wash the potatoes and boil them in their skins until tender, about 20-25 minutes. Drain, peel while still warm, and press through a potato ricer or mash thoroughly. Let cool slightly.

2. 22

   Wash and finely chop the wild garlic. Add the wild garlic, flour, egg yolk, salt, and pepper to the mashed potatoes. Gently knead until a smooth dough forms. Be careful not to overwork the dough, as this can make the gnocchi tough.

3. 33

   Divide the dough into several portions. On a lightly floured surface, roll each portion into a long rope, about 1 inch (2.5 cm) thick. Cut the ropes into 0.8-inch (2 cm) pieces. You can leave them plain or gently roll them over the back of a fork to create ridges, which will help hold the sauce.

4. 44

   Bring a large pot of salted water to a gentle boil. Add the gnocchi in batches and cook until they float to the surface, which usually takes 2-3 minutes. Remove with a slotted spoon and drain well.

5. 55

   While the gnocchi are cooking, prepare the sage butter. In a large skillet, melt the butter over medium heat. Add the fresh sage leaves and cook until the butter is lightly browned and smells nutty, and the sage leaves are crispy. Season with salt and pepper.

6. 66

   Add the cooked gnocchi directly to the skillet with the sage butter. Toss gently to coat the gnocchi evenly. Serve immediately, garnished with freshly grated Parmesan cheese.