Wild Garlic Gnocchi

Ingredients:

500g Desiree Potatoes

100g plain white flour

1 egg, beaten

1 egg yolk, beaten

100g wild garlic leaves

Salt and freshly ground black pepper

Method:

Bake Potatoes in their skins for 1 to 1 1/2 hours or until cooked, will depend on the size of potato.

While still hot scoop out all the potato and mash making sure there are no lumps.

Mix a little hot potato into the eggs and then stir the eggs into the potato.

Sieve the flour and then fold it into the potato mixture making sure there are no lumps.

Season well with salt and freshly ground black pepper, then coarsely dice the wild garlic and knead into the gnocchi mix.

Roll out into snakes the thickness of your fore finger and then chop into gnocchi

Bring a large pan of water to the boil and then reduce to a gentle simmer. Put in the gnocchi and wait for them to float to the surface. Spoon them out with a slotted spoon and serve straight away with a wild garlic and sage butter and grated vegetarian parmesan.

Wild Garlic & Sage Butter

Ingredients:

75g unsalted butter

6 wild garlic leaves, shredded

6 sage leaves

1 tbsp lemon juice

Method:

Melt the butter in a large frying pan until foaming, throw in the wild garlic leaves and sage leaves and fry for a few seconds. Remove the pan from the heat and add the lemon juice and some salt and pepper to taste.