- Rub oil and salt into the potatoes and bake in a hot oven (200/220 degrees) until soft and fluffy on the inside, about an hour and a half. Leave to cool slightly, and scoop out the middle of the potatoes leaving the skins aside.
- Push the soft fluffy potato through a sieve or potato ricer if you have one. Season well with the salt and pepper.
- In a large bowl or on a flat floured surface, mix the eggs into the potato and gradually add the flour, working it in gradually to form the dough for the gnocchi. Don't over work or it will become tough.
- Once it’s a soft & smooth dough, portion into 6 even portions and roll into smooth and even rolls of dough, roughly 2 cm in diameter. Cut along the rolls into even sized gnocchi pieces
- Leave the gnocchi dumplings on a grease proof baking sheet in the fridge for 15 minutes or so to firm up.
- For the pesto, simply blend the ingredients together until smooth, put in the fridge until you need it to retain the bright green colour.
- In a large frying pan or skillet, melt the butter on a medium heat and gently fry the veggies with the chopped garlic for 2-3 minutes, leaving plenty of bite in the texture.
- Meanwhile, blanch the gnocchi for 2 minutes in salty boiling water. Drain and add to the pan with the buttery greens. Add the pesto, squeeze in the fresh lemon and toss the zest through.
- Serve with some of the flowers from the wild garlic & drizzle with any leftover butter in the pan.
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