Wild garlic gnocchi with zucchini and asparagus

Name: Wild garlic gnocchi with zucchini and asparagus
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4
Ingredients: 500 g Potatoes (mainly mealy cooking); 250 g green asparagus; 250 g Courgette; 2 Tomatoes; 10 large leaves of wild garlic (approx. 2 pots or 1 bunch); 200 g Ricotta; 200 g Flour; 7-10 Tbsp Salt; 7-10 Tbsp grated nutmeg; 4 Pork cutlet (approx. 75 g each); 2 discs (20 g each) Parma ham; 4 TABLESPOONS Olive oil; 7-10 Tbsp Pepper; 7-10 Tbsp a few squirts of lemon juice; 7-10 Tbsp Flour; 7-10 Tbsp wooden skewers

AUTHOR
Isreal Robertson

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 4

500 g Potatoes (mainly mealy cooking)
250 g green asparagus
250 g Courgette
2 Tomatoes
10 large leaves of wild garlic (approx. 2 pots or 1 bunch)
200 g Ricotta
200 g Flour
7-10 Tbsp Salt
7-10 Tbsp grated nutmeg
4 Pork cutlet (approx. 75 g each)
2 discs (20 g each) Parma ham
4 TABLESPOONS Olive oil
7-10 Tbsp Pepper
7-10 Tbsp a few squirts of lemon juice
7-10 Tbsp Flour
7-10 Tbsp wooden skewers

Directions

1
Wash the potatoes and cook in boiling water for about 20 minutes. In the meantime, wash the asparagus and cut off the woody ends. Cut asparagus into small pieces. Clean and wash the zucchini, cut them into thin slices.
2
Wash, clean, quarter and seed the tomatoes. Cut the flesh into small cubes. Wash the wild garlic, put 4 leaves aside and chop the rest. Quench potatoes cold, peel. Press potatoes through a potato ricer and let them cool down a little.
3
Knead in the ricotta, flour and chopped wild garlic. Season with salt and nutmeg. Form rolls about as thick as your thumb on a work surface dusted with flour and cut into pieces about 4 cm long. Form oval dumplings and press in grooves with a fork.
4
Cook the gnocchi in plenty of boiling salted water for about 5 minutes. Take out with a skimmer and drain. Wash the cutlets, dab dry, tap flatter. Halve the ham. Cover each cutlet with 1/2 slice of ham and 1 wild garlic leaf, fold over and pin.
5
Heat 1 tablespoon of oil in a frying pan. Fry the escalopes in it over high heat for 2-3 minutes on each side. Season with salt, pepper and lemon juice. At the same time heat 3 tablespoons of oil in a second pan.
6
Fry the zucchini, asparagus and gnocchi for approx. 5 minutes, turning carefully. Season with salt and pepper, stir in the diced tomatoes. Arrange hot gnocchi, vegetables and schnitzel in portions on plates.