Garlic gnocchi with asparagus and pesto sauce

Gnocchi:
2 portions:

• 450 g of hard-boiling potatoes
• 130 g spelled flour
• 2 tablespoons potato starch
• 12 leaves of wild garlic

1. Cook potatoes whole and with a bowl until they are cooked. Cool briefly and leave and then peel. Press through a Noodle Maker.
2. Pound the wild garlic in a mortar or puree it.
3. Mix all ingredients together in a large bowl.
4. Gradually roll the dough into sausages on a floured work surface and cut into a short gnocchi with a spatula or a sharp knife in approx. 1.5 cm.
5. Cook the gnocchi in lightly simmering salted water until they float on the surface. Then remove with a slotted spoon and rinse briefly with water. Drain well.

Further ingredients:

• 1 bunch of green asparagus
• 1-2 tablespoons wild garlic pesto
• 2 tablespoons plant based cream cheese
• Spices, oil, lemon juice

1. Cut the asparagus into small pieces and fry them together with the gnocchi in a little oil.
2. Blank with lemon juice and a trowel from the gnocchi water. Stir in vegan cream cheese.
3. Taste with the pesto and spices.
4. If necessary add some more water.