Wild Garlic Gnocchi Recipe

Wild Garlic Gnocchi

A fantastic, vegetarian meal given a seasonal twist. Forage it while you can, as wild garlic is only in season for 4-6 weeks...

Ingredients: 170g Wild Garlic
                           650g Potatoes (Peeled and Quartered)
                           2 Eggs
                           200g Flour
                           75g Salted Butter
                           6 Sage Leaves
                           1 Teaspoon Lemon Juice

Method:

1. In a medium sized pan, put in your potatoes, half fill with water (salted) and place on the hob at a high heat and boil for 30 minutes until soft.

2. Mash thoroughly or if you own a potato ricer/mouli that would be ideal as an alternative.

3. For the wild garlic, in another medium sized pan blanch 150g of the wild garlic for 30-45 seconds in boiling water. Take out with a slotted spoon and blitz in a food processor until a paste/puree is formed. If the paste seems to wet, hang in tightened muslin above a container to squeeze out remaining liquid.

4. To make the gnocchi dough spread the potato along a floured work surface and make a well in the middle. Add your eggs first and gradually add your flour, working the dough like bread but work quickly to ensure the dough does not become to hard or bouncy. Before incorporating the wild garlic paste.

5. Once all incorporated and a dough is formed, divide into 2 equal pieces and roll out into long sausage shapes (about an inch thick), keeping the surface floured and working quickly to avoid the dough sticking. 

6. Portion them to around an inch wide per gnocco and flour lightly before pressing the underside of a fork lightly on to the gnocco to form the traditional shape. This makes it easier for the gnocchi to hold the sauce.

7. Bring a large saucepan up to the boil with water, before dropping in your gnocchi. Cook for 2 minutes or when they have all bobbed back up to the surface. Take out with a slotted spoon onto a tea towel to drain excess liquid.

8. In a large frying pan, add a tablespoon of vegetable oil on a high heat and add the gnocchi to golden up on the outside. Do this for 1 minute before adding the butter, once foaming  add the sage and the remaining finely chopped wild garlic cooking for a few seconds. Take off the heat and squeeze lemon juice on top and season to taste.

9. Serve immediately with fresh shavings of parmesan.