Wild Garlic Mousse

For the wild garlic mousse, boil the potato until soft, peel and press through the potato press while still hot or mash finely with a fork. Rinse the wild garlic leaves with cold water, shake dry and chop coarsely. Place in a bowl with 2 tablespoons olive oil and puree to a paste with a hand blender. Add the remaining ingredients and puree again, seasoning with salt and pepper. Cover with plastic wrap and let rest in the refrigerator for at least 3 hours. With a soup spoon cut out gnocchi from the wild garlic mousse and arrange sprinkled with the chopped pumpkin seeds.

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