Get the classic Italian gnocchi a delicious spring upgrade during wild garlic season.

Spring is not spring without foraging wild garlic in the nearby woods, where this delicious vegetable starts to grow from mid-March.

While it is only a short-lived pleasure, with wild garlic season locally ending in late May, thankfully this vegetable is so versatile that it can be used in many different recipes; and thus almost on a daily basis, from using it raw in salads and wild garlic pesto or cooked including such classic recipes like wild garlic soup, risotto or pasta.

Speaking of pasta, the classic Italian gnocchi (yes, they qualify as pasta) are made from potatoes and flour, and to be honest they do not have a particularly distinguishing flavour of their own. What turns them into a delicious dish are the sauces and toppings that will accompany them. From the classic tomato sauce to a pesto topping, creamy gorgonzola sauce, mushroom sauce, and spinach or pumpkin gnocchi, the variations are nearly unlimited.

Enter wild garlic and you get to one of my favourite gnocchi recipes.

Wild garlic not only lends the gnocchi a lovely vibrant green shade. It also adds a subtle garlicy flavour to these fluffy potato dumplings.

Best wine pairing with Wild Garlic Gnocchi

The distinct flavour and complex strength of wild garlic calls for equally intense wines. Of course, how wild garlic is used determines which wine will work best. It is more pungent when used raw in a salad or pesto but more toned down when cooked.

For the wild garlic gnocchi with brained butter, I have opted for a Sauvignon Blanc as the acidity of the wine cuts nicely through the richness of the butter and complements the pungent garlic flavour. A dry Riesling from Alsace, Chablis, Vermentino or fresh Albarino would also work well with the wild garlic gnocchi.

How to make authentic wild garlic gnocchi with walnut butter

This classic Italian dish is easy, flavourful and perfect for a weeknight dinner or as starter for a Sunday lunch or dinner.

Serves 2

500 g starchy potatoes
60 g wild garlic leaves
1 medium egg
5-6 tablespoons flour
2 tablespoons hard wheat semolina
salt and pepper
pinch freshly grated nutmeg
150 g butter
150 g walnuts, roughly chopped

Boil the potatoes in abundant water until soft (about 20-25 minutes). Set aside and let cool slightly.

In the meantime, roughly chop the wild garlic. Using a handheld blender, puree the wild garlic with the egg.

Peal the potatoes and mash either using a potato press or a fork. Do not use a food processor, as the consistency will be to smooth for the gnocchi.

Add wild garlic puree, floor and semolina. Season with salt, pepper, and nutmeg.

Using a fork, fold together until obtaining a homogenous dough. Divide into four batches.

On a lightly floured work surface, roll each of the batches into a roll about 1 cm thick. Cut into circa 2 cm long pieces. Use a fork to press down on the dough lightly to give the gnocchi their classic form.

In a large saucepan, bring abundant well-salted water to boil. Reduce the heat, add dumplings and over slow heat let simmer for about 6 – 8 minutes. The gnocchi are ready as soon as they float to the surface.

With a slotted spoon, transfer the gnocchi to a rack to let drain.

In the meantime, melt butter in a large skillet. When the butter starts to foam and turn brownish, add the walnuts and gnocchi. Fry until the gnocchi take on a bit of brownish colour.

Serve topped with additional shopped raw wild garlic.