Instructions

For the gnocchi, allow the ricotta to drain well. Place the wild garlic leaves and the ricotta in a mixer. Mix until the leaves are finely puréed. Place the mixture in a mixing bowl. Finely grate the Parmesan and add it to the bowl. Knead into a sticky dough with the yolk, flour and semolina and then season the dough with salt, nutmeg, lemon zest and pepper. Allow to rest in the fridge for a short period. In the meantime, wash the asparagus, cut off the ends and peel the white asparagus. Cut it into pieces about 4 cm long. Take the gnocchi dough out of fridge and divide it into three parts.

Roll each piece out on a floured work surface to form a roll about 2-cm thick. Cut large gnocchi about 2 cm in length from the roll and prick with a fork. Bring water to a boil in a large saucepan. Add the gnocchi, lower the heat and allow the gnocchi to steep until they rise to the top. Remove them from the water using a slotted spoon and set them aside. Melt the butter in a small pan. Add the chopped hazelnuts and allow to foam. Heat a pan with 2 tablespoons of olive oil. Sear the asparagus and season with salt, pepper and lemon zest. Add the gnocchi and sauté briefly. Add the hazelnut butter, stir together and serve.