Go Back

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.