Gnocchi with Wild Garlic

For the wild garlic dumplings, coarsely chop 100 g wild garlic leaves. Mix milk and wild garlic. Puree with a hand blender. Mix in the eggs. Put flour, semolina and salt in a bowl and add the egg milk. Mix to a smooth dough. Season with salt, pepper and nutmeg. Let rest for half an hour. In a large pot, boil plenty of salted water. Using a small spoon, scoop the dough into dumpling shapes and slide into the water. Boil until they rise to the surface. Quench in ice water and drain. Finely chop the shallots. Sauté in 2 tablespoons butter. Deglaze with wine. Add whipping cream. Cook for five minutes. Stir in the crème fraîche. Season to taste with salt, pepper and nutmeg. Cut the remaining wild garlic leaves into strips and mix in. Heat the dumplings in a little butter, arrange them and pour the sauce over them. Finally, grate some Parmesan cheese over the wild garlic gnocchi.

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