{"id":14254,"date":"2015-05-13T08:30:46","date_gmt":"2015-05-13T06:30:46","guid":{"rendered":"http:\/\/thegoldenbun.net\/?p=14254"},"modified":"2018-01-14T10:54:48","modified_gmt":"2018-01-14T09:54:48","slug":"spring-recipe-wild-garlic-gnocchi-with-green-asparagus","status":"publish","type":"post","link":"https:\/\/thegoldenbun.com\/de\/2015\/05\/spring-recipe-wild-garlic-gnocchi-with-green-asparagus\/","title":{"rendered":"Fr\u00fchlingsrezept |\u00a0B\u00e4rlauch Gnocchi with gr\u00fcnem Spargel"},"content":{"rendered":"

<\/p>\n

\"The<\/div>\n
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B\u00e4rlauch Gnocchi with gr\u00fcnem Spargel<\/p>\n

Was ihr ben\u00f6tigt (4 Postionen)<\/em>
\n600gr Kartoffeln
\n50gr B\u00e4rlauch
\nMehl
\n2 Eier
\nParmesank\u00e4se
\ngr\u00fcner Spargel<\/p>\n<\/div>\n<\/div>\n<\/div>\n

\n\"The\u00a0 \u00a0 \u00a0\u00a0\"The\n\"The\n\"The\u00a0 \u00a0 \u00a0\u00a0\"The\n\"The\n\"The\n<\/div>\n
\n
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DE<\/div>\n
\n

Endlich ist die B\u00e4rlauch-Saison wieder da. B\u00e4rlauch, kennt ihr nicht? Dann wird es aber allerh\u00f6chste Zeit. In S\u00fcdtirol w\u00e4chst der wilde Knoblauch wie Unkraut in den W\u00e4ldern und ich erinnere mich noch gut daran, als meine Mami mit mir B\u00e4rlauch ‚klauben‘ gegangen ist. Allerdings haben mein Bruder und ich uns in jenem Jahr v\u00f6llig an B\u00e4rlauchpesto \u00fcbergegessen, sodass ich es jetzt Mal einige Jahre nicht mehr essen konnte. Zur Zeit mag ich ihn super gerne \u2013 als Pesto oder aber auch als Gnocchi. Die gr\u00fcnen Dinger sind bei euch auf Instagram besonders gut angekommen und hier kommt das gew\u00fcnschte Rezept:<\/p>\n

1 Sch\u00e4lt die Kartoffeln und lasst sie kochen. W\u00e4hrenddessen w\u00e4scht ihr den B\u00e4rlauch und schneidet die Spitzen ab. Trocknet ihn gut ab und mixt ihn zusammen mit den Eiern gut durch.<\/em><\/p>\n

2 Die Spargeln k\u00f6nnt ihr nebenbei auch schon kochen, aber lasst sie nicht zu lange drin, da sie sch\u00f6n knackig viel besser schmecken (ihr k\u00f6nnt sie auch gerne roh lassen).<\/p>\n

3 Sobald die Kartoffeln gut durch sind, zerkleinert ihr sie mit der Knoblauchpresse und mischt den B\u00e4rlauch unter. Wenn die Masse noch sehr feucht ist, dann gebt noch ordentlich Mehl dazu, bis sie eine gute Konsistenz bekommt. Salz und Pfeffer noch dazu und dann kann es auch schon losgehen.<\/p>\n

4 Ich forme die Masse locker zu einer Rolle und schneide sie in kleine Rechtecke (geht um einiges schneller, als die klassische Gnocchi-Form).<\/p>\n

5 Lasst die Gnocchi 3-4 Minuten im gut gesalzenen Wasser kochen.<\/p>\n

6 Serviert sie zusammen mit dem Spargel, wenn ihr woltl mit ein paar Klecksen B\u00e4rlauchpesto, Petersilie und Parmesank\u00e4se!<\/p>\n

7 Genie\u00dft!<\/p>\n

Gutes Gelingen & Bon Appetit<\/i><\/p>\n<\/div>\n<\/div>\n<\/div>\n

<\/p>","protected":false},"excerpt":{"rendered":"

B\u00e4rlauch Gnocchi with gr\u00fcnem Spargel Was ihr ben\u00f6tigt (4 Postionen) 600gr Kartoffeln 50gr B\u00e4rlauch Mehl 2 Eier Parmesank\u00e4se gr\u00fcner Spargel \u00a0 \u00a0 \u00a0\u00a0 \u00a0 \u00a0 \u00a0\u00a0 DE Endlich ist die B\u00e4rlauch-Saison wieder da. B\u00e4rlauch, kennt ihr nicht? Dann wird es aber allerh\u00f6chste Zeit. In S\u00fcdtirol w\u00e4chst der wilde Knoblauch wie Unkraut in den W\u00e4ldern und ich erinnere mich noch gut daran, als meine Mami mit mir B\u00e4rlauch ‚klauben‘ gegangen ist. […]<\/p>\n","protected":false},"author":1,"featured_media":14264,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_exactmetrics_skip_tracking":false,"_exactmetrics_sitenote_active":false,"_exactmetrics_sitenote_note":"","_exactmetrics_sitenote_category":0,"spay_email":"","jetpack_publicize_message":"","jetpack_is_tweetstorm":false,"jetpack_publicize_feature_enabled":true},"categories":[631],"tags":[],"acf":[],"yoast_head":"\nSpring recipe | Wild garlic gnocchi with green asparagus<\/title>\n<meta name=\"description\" content=\"The wild garlic season is finally back! My mom introduced me to it years ago and I remember that my brother and I loved the wild garlic pesto so much that we overate ourselves. As a matter of fact, I couldn't it eat for a few years anymore. 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