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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.

Recipe from the farmer's kitchen

Margit Stabinger

Farmer from farm Kinigerhof

Kinigerhof, Sexten ©

Ingredients

4 persons

60 MIN.

• 400 g
  floury potatoes
• 100 g
  wheat flour
• 1 dspn
  potato flour
• 2
  egg yolks from free range eggs
• salt, nutmeg, pepper

Ingredients - wild garlic pesto

100 g

wild garlic leaves

30 g

ground hazlenuts or pine nuts

30 g

grated hard cheese

6 dspn

olive oil

pepper (freshly ground)

Ingredients - dried tomatoes

tomatoes

garlic clove

salt, pepper

origano, rosemary, thyme

Print recipe

www.roterhahn.it

Instructions - ‘Schupfnudeln’ with wild garlic pesto

• 1.

  Step
  Boil the potatoes and strain them with a potato ricer.
• 2.

  Step
  Add the flour, egg yolk and spices and quickly knead into a dough.
• 3.

  Step
  Shape the dough into small noodles, boil it in salted water and strain.
• 4.

  Step
  Then fry the noodles briefly in a pan with butter, add the wild garlic pesto and toss everything briefly.
• 5.

  Step
  Serve with cream cheese and dried tomatoes.
• 6.

  Step
  Halve the tomatoes, cut out the green stalk, sprinkle with spices and dry in the oven at 80- 100° C.
•  
  Happy cooking

Margit Stabinger

Farmer from 'Roter Hahn Hofschank'

Kinigerhof in Sexten

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