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‘Schupfnudeln’ with wild garlic pesto
Wild garlic pesto Schupfnudeln
‘Schupfnudeln’ are the Alpine version of Italian gnocchi. In this recipe they take on Mediterranean flavours.
Margit Stabinger
Farmer from farm Kinigerhof
Kinigerhof, Sexten
Ingredients
4 persons
60 MIN.
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400 gfloury potatoes
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100 gwheat flour
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1 dspnpotato flour
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2egg yolks from free range eggs
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salt, nutmeg, pepper
100
g
wild garlic leaves
30
g
ground hazlenuts or pine nuts
30
g
grated hard cheese
6
dspn
olive oil
pepper (freshly ground)
tomatoes
garlic clove
salt, pepper
origano, rosemary, thyme
Instructions - ‘Schupfnudeln’ with wild garlic pesto
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1.
StepBoil the potatoes and strain them with a potato ricer. -
2.
StepAdd the flour, egg yolk and spices and quickly knead into a dough.
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3.
StepShape the dough into small noodles, boil it in salted water and strain.
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4.
StepThen fry the noodles briefly in a pan with butter, add the wild garlic pesto and toss everything briefly.
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5.
StepServe with cream cheese and dried tomatoes.
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6.
StepHalve the tomatoes, cut out the green stalk, sprinkle with spices and dry in the oven at 80- 100° C.
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Happy cooking
