It all got a bit serious last weekend. I went all out for a foraging expedition; books, bags to carry what I picked and bigger bag to carry all my things, wellies, I was prepared for anything. While out I found a few new things I didn't realise were edible but I headed straight to my favourite patch of wild garlic to get picking before the season is over. I did have to travel a little downstream to get to the good stuff and there was a wobbly moment where I thought I might have to go for an accidental swim but otherwise it was a very successful trip. I carried home my bounty and set to work on some Wild Garlic Gnocchi.You will need (for two):
300g waxy potatoes
Small handful (roughly 20-30 leaves) wild garlic, blended or very finely chopped
100g plain flour
Salt and pepper
25g Parmesan, grated
2-3 tbsp extra virgin olive oil
Peel and dice the potatoes to roughly the same size then boil them in salted water until tender.
Drain the potatoes then leave them to cool (lid off the pan to allow steam to escape).
Mash the potatoes well then add the flour, most of the wild garlic, plenty of salt and pepper and the Parmesan. Mix together until you have a dough.
Knead the dough lightly then roll into sausage shapes and cut into roughly inch sized pieces. I pressed the top of each gnocchi with a fork, for looks more than anything.
Bring a pan of water to a simmer and place the gnocchi in gently. Simmer until the gnocchi rise to the top of the water. Remove them as they rise.
Add the extra virgin olive oil to the remaining wild garlic and blend (or mix) together.
Place the gnocchi on a plate, or in a bowl, and tear the mozzarella over the top. Drizzle over the wild garlic oil and serve.
I'd never made gnocchi before and I don't know why I thought it was so scary. It was very simple and the dough was really nice to handle. The nerves did get going a bit when the gnocchi were added to the water as I had heard they can just break apart but it all went very well. The texture and flavour were great and I liked the delicate colour of the dish too. Because the potato and mozzarella are subtle it really gave the wild garlic a chance to shine; slightly grassy and undeniably garlicky.