Wild Garlic Gnocchi – Wild Garlic Cannelloni

Wild garlic gnocchi :

Put curd cheese in a suitable bowl. Rinse the wild garlic, shake it dry and chop it. Mix all the gnocchi ingredients and leave to rest in the refrigerator for about 120 minutes.

For the melted tomatoes:

Blanch (scald) the tomatoes, skin and roughly quarter them. Peel and dice the onion and sauté in hot oil until translucent. Add tomatoes and thyme. Season with salt, pepper and sugar and make lightly for about an hour until a thick sauce (a sugo) is formed.

On a lightly floured surface, shape the gnocchi dough into finger-thick rolls and cut into pieces about 2 inches long.

Make in salted water for about three minutes, until they float to the surface. Lift out of water with a skimmer and drain.

Roast briefly in hot olive oil and bring to the table on top of the tomatoes.

Tip

Instead of wild garlic you can also use arugula, thyme or chervil. The gnocchi can be baked on the tomato sauce with mozzarella or goat cheese.

Wild garlic cannelloni

Filling:

Heat the oil or clarified butter in a frying pan. Brown the minced meat. Squeeze and add the garlic and mix with the meat. Add the flour. Add the chopped tomatoes and simmer on low heat for 10 minutes. Add 3/4 of the wild garlic, season and cool.

Cannelloni:

Make lasagna sheets according to the instructions on the package, rinse when cooled, drain and place on e

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