Wild Garlic GnocchiYum
Wild garlic is everywhere at the minute. On a recent trip to my childhood home to visit the family, which is in the middle of the Irish countryside, I took advantage of this by collecting some huge bags of wild garlic while I was there.
The disadvantage of this: I got some very funny looks on the train back to Dublin stinking of garlic… Oops!
That’s all worth it though when it means dishes like this are on the cards. Oh Gnocchi. Italy’s greatest invention. Pizza and Pasta are the best, you might argue, but I disagree. Have you even pan-fried gnocchi? If not, you’ve got no say here. Go try it and then you’ll know what I mean.
Soft, pillowy centres, surrounded by a golden, crispy and buttery outside. Oh my god these are so good. Like, so good.
I love gnocchi so much… It’s a bit sad.
It’s even better when they’re home made. You just can’t get these gnocchi in a shop, and they’re cheap as chips! I mean, wild garlic is free, potatoes, flour, butter; none of that is going to break the bank. But what you get in return is spectacular. I made such awful noises eating these, but I can’t hide how pleased I was with myself for having made them. Well worth a go!
- 600g potatoes (I used Rooster), peeled and halved.
- 200g plain flour
- 70g wild garlic, washed and chopped.
- Black Pepper
- Sea Salt
- Peel and halve the potatoes.
- Boil for 10-12 minutes, until tender.
- Drain the potatoes in a colander, and allow them to steam dry for around 5 minutes.
- Return the potatoes to the saucepan and mash very well.
- Push the mash potatoes through a sieve (or a potato ricer) to ensure that they're finely mashed.
- Add the flour and wild garlic (finely chopped) to the potato, and stir until doughy.
- Turn out the dough and knead until smooth.
- Cut the dough into 4 sections, and roll each section out into a long tube and cute into 2" sections.
- Shape each section by rolling it into a ball between your palms.
- Place on a non-stick baking tray lightly dusted with flour, and chill until you're ready to cook.
- To cook, place the gnocchi in boiling water (split into 4 batches) and boil until they rise to the top of the water.
- Have a non-stick pan on a medium/hot heat with melted butter ready.
- Using a slotted spoon, remove the gnocchi, allowing any excess water to drip back into the saucepan.
- Add the cooked gnocchi to the pan and pan-fry them in the butter until golden on each side.
- Serve with some torn fresh basil, pesto, or a fresh tomato sauce. Perfection!