METHOD
- Boil the potatoes in their jackets in salted water for 20 minutes.
- Peel and mash with a fork. Add the flour, egg yolk, and wild garlic. Mix until the dough is homogenous.
- Roll out into logs, cut into 2cm slices, and shape the gnocchi on the back of a fork.
- Boil in salted water for 3 minutes, then drain.
- For the sauce, heat the Bordier Wild Garlic and Kampot Pepper butter in a saucepan. When melted, add the cream.
- Add the gnocchi. Plate in a soup plate and decorate with the prosciutto chiffonnade and the cheese shavings.
Alternatively replace with Pagani Gnocchi Potato Gnocchi


