Wild Garlic Gnocchi with Mild Chili Sauce

as a vegetarian main course

Clean the wild garlic, rinse, shake dry and chop finely. Set aside 1 tablespoon of wild garlic. Knead together remaining ricotta, wild garlic, egg, Parmesan and parsley. Knead in enough flour until dough is just malleable. Season generously with salt and freshly ground pepper. Set aside.

For the sauce, clean, rinse and finely chop the chili pepper. Heat the chili cubes, wild garlic and butter in a small saucepan.

Bring plenty of salted water to a boil. Using two teaspoons, shape the dough into gnocchi and slide into the boiling water. Draw the gnocchi in about 3 minutes, then skim off with a skimmer. Drain briefly on kitchen paper.

Place the gnocchi on a plate, drizzle the sauce over them, and shave a tiny bit of Parmesan on top.

12, 1 g carbohydrates)

Tip: If the gnocchi are to offer for a main course, then to table bring a little white bread and a leaf salad.

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