words Liz Seabrook
30th April 2016
After a particularly fruitful foraging* session last week, our lifestyle editor found herself with a fridge full of wild garlic and one craving: pesto. But what to go with it? Here’s a homemade twist of the student classic. Remember, wild garlic has a quite a short season, so if you want to try this you’ll have to track some down by the end of May.
You Will Need
For the pesto
1 wild garlic large bunch washed
1 small bunch curly parsley washed
60g of pine nuts
60g of Parmesan
150ml of olive oil
For the gnocchi you will need:
100g spelt or wholemeal flour
large handful parsley, some set aside for garnish
2 medium eggs
50 g Parmesan, grated, plus shavings to serve
Knob of butter
One. First make the pesto. Put all the ingredients asides from the olive oil into a food processor and blitz them. Slowly add the olive oil until it resembles what you’d find in your old faithful jar of shop bought pesto.
Two. Next get cracking with your gnocchi. Start by placing all the spinach in a colander and pouring boiling water over it to wilt it, then run the cold tap over it to cool it down. Next use your hands to squeeze the excess water from it - don’t be shy, you won’t hurt it.
Three. Place all of the ingredients into your food processor and blitz until combined. If you were shy with your spinach, you may need add more flour to soak up the water and make the mixture more doughy. Add it slowly mixing by hand until you feel happy (or too worried to add more).
Four. Put your mixture in the fridge to cool for 30 minutes.
Five. Bring a well filled pan of salted water to the boil and retrieve your mixture from the fridge. Now, there are two ways to get shape your gnocchi; if you’re a dab hand with the chef-y two teaspoon technique use that, if not, pull off a bit and carefully roll between your palms. It’ll be quite sticky and messy, but hey, who minds a bit of mess?! You’ll need to cook them in batches, so it’s easiest to shape as you go along rather than do them all at once. Pop each round into the boiling water. At first they’ll sink, then when they’re cooked they’ll bob up to the surface. Lift them out with a slotted spoon and set aside.
Six. Once you’re gnocchi are all cooked, heat a knob of butter in a frying pan. Sauté your gnocchi to seal them (but not brown them) and add in the pesto to heat through.
Seven. Serve with grated parmesan and some sprigs of parsley.