Food and wine pairings

The Springtime Table

Wild garlic gnocchi with asparagus and hazelnut butter

Wild garlic gnocchi with asparagus and hazelnut butter

For 4 people

Preparation time

50 min

Classic wine pairing

The white Pessac-Léognan pairs perfectly with the earthy green, herbal flavors. The roasted aromas of the hazelnuts add the perfect complement. Full of character and easy on the eyes!

Original wine pairing

If you prefer reaching for red wine, you'll find that a Médoc gives this pairing structure. This wine is especially flavourful when matured for a few years, giving it more body.


200 g of ricotta
1 egg yolk
30g of wild garlic
40g of Parmesan
50g of flour
40g of semolina
1 pinch of salt
1 pinch of nutmeg, grated
½ teaspoon of lemon zest
Salt and pepper
250g of green asparagus
250g of white asparagus
Lemon zest
2 tablespoons of olive oil
Salt, pepper
120g butter
40g of hazelnuts, chopped


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.


Denise’s cooking is diverse, light and modern. As a food stylist and food photographer, her recipes are a feast for the eyes as well as the palate. On her blog, she enjoys sharing her passion for creative cooking with her readers.

See more