Gnocchi With Wild Garlic Pesto

An Italian classic with a Cornish twist. Fluffy gnocchi smothered in a vibrant wild garlic pesto, made with fresh foraged ingredients. A perfect Vegetarian springtime dish that’s easy to make, and an affordable meal to feed the whole family.

Gnocchi With Wild Garlic Pesto Recipe By James Strawbridge

Ingredients

• For the Gnocchi:
• 500g peeled potatoes, mashed
• 130g plain flour
• 1 egg
• Pinch of salt

For the wild pesto:

• Large handful of wild garlic leaves, washed
• and roughly chopped
• 4 tbsp olive oil
• 1 tbsp toasted pine nuts
• Zest and juice of 1 lemon
• 1 tbsp grated parmesan
• Salt to season

To serve:

• Handful of wild rocket
• 1 leek, finely sliced
• 1 bag of spinach, wilted

Method

• Start by making your gnocchi. Combine the plain flour with salt and mix in an egg with a fork. Then gradually stir in the cooked mashed potato. I always use a ricer so that it is nice and smooth. When the mixture starts to resemble a soft dough. Turn out onto a floured work surface and roll into cylinders approximately 3/4 inch in diameter.
• Chop into bite size pieces and use a floured fork to make an indentation on one side. This helps the pesto sauce stick to the gnocchi when cooking later. Tray up and place in the fridge for 20 mins while you make the rest of the dish.
• For the pesto very simply blitz all your fresh ingredients in a food processor until smooth and season to taste.
• Bring a large saucepan of salted water to the boil for the pasta and cook the gnocchi in batches for 2-3 mins until they float to the surface. In another sauté pan cook your leeks until caramelised and wilt your spinach to accompany the dish.
• Using a slotted spoon remove your gnocchi from the pasta water and toss in a hot frying pan with a large spoonful of pesto.
• Serve your wild garlic pesto gnocchi on a bed of leeks and spinach garnished with wild rocket and pennywort. Finish with more grated parmesan and plenty of cracked black pepper

Recipe Card

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