Peel the potatoes and boil them in plenty of salted water until soft, or better yet, steam them. Wash wild garlic and chop as small as possible with a sharp knife.

Then while still warm, mash the boiled potatoes or put them through the potato ricer

Mix together the chopped wild garlic, flour, salt and nutmeg. Knead into a dough quickly without overkneading. The dough should no longer be sticky – if sticky add a little cornstarch

Now divide the dough into four portions and form each into a roll about 1 cm thick.

Using a knife, gradually cut the rolls into pieces about 0.5-1cm thick. Depending on how big and thick you want your gnocchi to be. We prefer small ones because they offer more surface for searing. Larger ones will be a little softer.

Then score the pieces: either with a gnocchi board or by pressing on the top with a fork. Dust each gnoochi with flour and set aside.

Boil water in a saucepan. When the water is boiling, add the gnocchi. The gnocchi are done as soon as they float to the top. It's best not to stir too much, as they are very delicate and easily crushed. Drain the gnocchi and drizzle with oil while still in the colander. Move around the sieve in circular movements, so that the oil is distributed perfectly!I

If you want to serve them with sauce, they are done. If you want to serve them crispy, fry.Meanwhile, heat a large frying pan with plenty of oil.

Now we fry the gnocchi in the frying pan, shaking the pan occasionally. After five to ten minutes (depending on size) the gnocchi have formed a crust and are ready to eat

Decorate -I like mine best with some pepper and parmesan cheese