Making gnocchi is very easy and it’s a great way to use potatoes. It just takes a little bit of time. It takes me about an hour an half. You can use gluten free flour with xanthum gum or regular flour and the results will be very similar.
Wild field garlic or another species in the onion family is likely growing right in your yard – just make sure it has a strong onion or garlic smell. Otherwise, it’s likely something else.
Wild field garlic is green in the cold season but dies back in late summer.
You can top with Chickweed Pesto or your usual pasta sauce.
Wild Garlic Gnocchi
- 3 Russet Potatoes
- 1 Cup Wild Garlic
- 1 Cup Flour
- 1/2 tsp Salt
- 2-3 Tbsp Water
- Boil the potatoes for half an hour until soft.
- Drain and peel in cold water.
- Mash potatoes with a fork or potato masher.
- Add potatoes and flour into a bowl.
- Add chopped wild garlic into a food processor. Pulse until a paste. Add to potatoes and flour.
- Start boiling a bot of water. Add salt to the water.
- You'll need to use your hands to mix and make the gnocchi. Dust a cutting board or clean countertop and hands. Mix the dough thoroughly and create a bread loaf shape with the dough.
- Cut the dough in long slices, then roll out the long slice so it's like a thick snake. Then, cut it into rectangles, appox. 1 inch by 1/2 an inch.
- Use a fork or honey dipper to make indentations on the top of the gnocchi.
- Begin adding the gnocchi to the water, 10 to 15 at a time. Don't overload the pot.
- When they are done, they will float. Remove them with and keep them warm until the rest are done.
- Serve with Chickweed Pesto.
- 1/2 Cup Almonds
- 2 Cloves Garlic minced
- 3 Cups Chickweed
- 1 Tbsp Lemon Juice
- 1/2 Cup Extra Virgin Olive Oil
- 1/2 tsp Salt
- 1/4 tsp Black Pepper Optional
- 1/4 Cup Parmesan or Asiago Cheese
- Place all ingredients into a food processor and process until smooth.
- Add more olive oil until it reaches the desired consistency.