The characteristic Tyrolean green gnocchi are even better in the chef's version, kneading them with wild garlic and accompanying them with sour butter. His tips for making them to perfection.

Photo of the plate on the cover: @dalge

Photo of the chef in the piece: @Eryk Kepski

WILD GARLIC AND KOJI SPATZLE

Ingredients for 4 people

FOR THE WILD GARLIC SPATZLE

1200 g Molino Merano type 4 flour
750 g milk
6 eggs
300 g wild garlic puree
Salt to taste

Procedure

Combine everything, sifting the flour inside the liquids themselves. then create a smooth and homogeneous mixture, if needed add more milk. Cook inside salted boiling water with the help of the special spatzle utensil. Create heat shock and keep refrigerated before serving.

FOR THE SOUR BUTTER

1 kg butter
250 g white wine vinegar
250 g terlan white wine
4/5 shallots

Procedure

Reduce liquid to 250 g and strain from julienned shallots. Insert hot into butter, give a gentle stir then whisk until doubled in volume.

FOR THE FLAMBADUE MARROW

Veal/beef marrow

Procedure

Heat the flambadue cone well inside the yakiniku. In the meantime, take the marrow previously soaked overnight, cut it into not-too-large pieces and place them one by one in the cone, letting it melt and smoke. Pour the resulting fat into a water bath and store.

FOR THE CICCIOLI

Pork fat (passed through a fine mesh 6 mm in the meat grinder)

Procedure

Place the fat in a wide-based pot, turn on to medium heat and continue stirring by frying the same fat within its released fat. Then drain, keep the liquid fat for seasoning in other preparations and the solid fat on plates with paper towels and let dry thoroughly in holdomat at 55°c.

FOR THE KOJI EGGNOG

160 g light butter
100 g cream butter
100 g eggs
40 g yolks
4 g salt
25 g organic apple cider vinegar
25 g GF soybeans
50 g koji water

Procedure

By hand: Melt butters at 40-50°c. Meanwhile, beat eggs, yolks, soy, vinegar, and salt in a small stick until firm and smooth. Place the bastard on a water bath and begin to whisk, pouring in the butter in a trickle. Finally season with the koji water.

In the bimby: make at least DOUBLE the amount. watch out for centrifugal force and heat (60°c for 4'30').

Serve by topping the dumplings with the various other ingredients.