Potato & cheese gnocchi in a wild garlic sauce

Boil the potatoes until soft, peel, and pass through a purée sieve or potato ricer. Leave to cool. Finely grate the Emmentaler AOP. Mix the potatoes with 150 g cheese, flour, egg yolks and seasoning. Keep adding flour until the dough no longer sticks to your fingers.

Shape the potato dough into inch-thick rolls on a floured surface. Cut into 2 cm long pieces, shape into balls, and roll under the back of a fork. Place the gnocchi into salted simmering water one portion at a time and leave until they rise to the surface. Remove with a slotted spoon and keep in a warm place. 

While the potatoes are boiling, dry-roast the pine nuts in a pan without oil. Leave to cool. Purée half the pine nuts with the rest of the cheese, wild garlic, oil and bouillon; add salt and pepper to taste.

Mix the sauce with the gnocchi. Sprinkle the pine nuts over the top and serve immediately.