Dumplings that taste like spring

Nockerl are an integral part of Austrian cuisine. Whether made from semolina or curd cheese, savory or sweet, Austrians love their Nockerl. Now that spring is here, our chef Florian is combining Nockerl with a popular seasonal ingredient. Here is his recipe for wild garlic Nockerl.

Ingredients

200g wild garlic
250g ricotta
2 eggs
100g grated Parmesan
100g flour

Salt
100g green asparagus
2 spring onions
2 tbsp butter
Olive oil

(Recipe for 4 servings)

Preparation

Start by washing the fresh wild garlic and spinning it dry. Then chop it very finely. Mix the ricotta with the eggs, Parmesan, and flour, then stir in the chopped wild garlic and season with salt and pepper. Next, bring a large pot of salted water to a boil. Use two teaspoons to shape the ricotta mixture into small dumplings. Carefully slide them into the salted water and cook for about 10 minutes over low heat.

Wash the asparagus and cut off the ends. Thinly peel the lower ends of the asparagus spears and cut them diagonally into thin slices. Wash the spring onions and cut them into thin rings. Meanwhile, heat some butter in oil and fry the asparagus, stirring, for about 6 minutes until al dente.

Finally, add the sliced spring onions to the pan. Drain the dumplings, divide them between the plates, garnish with the asparagus and spring onions, and serve.

Our kitchen team wishes you every success!