- 50g wild garlic
- 250g ricotta
- 1 egg yolk
- 50g parmesan, freshly grated
- 1 lemon
- 50-70g plain white flour
- 3-4 tbsp butter or olive oil
- A handful of fresh basil or chervil leaves
- Charred asparagus or purple sprouting broccoli, to serve (optional)
Prep: 20 mins | Cook: 20 mins
1. Bring a large pan of water to a boil, add a pinch of salt, and blanch the garlic leaves for 30 secs. Drain and lightly rinse with cold water. Squeeze out as much water as possible. Finely chop.
2. Mix the ricotta, egg yolk, parmesan and chopped garlic leaves together with a pinch of salt. Grate in the zest of the lemon. Add 50g of flour and gently mix. Depending on the water content of your ricotta, you may need to add more flour, but it shouldn’t form a solid dough – it should be a wet mixture.
3. Bring a fresh pan of salted water to the boil while shaping the gnocchi. Dust a board or work surface generously with flour. Place a large spoonful of the gnocchi mixture on the flour. Sprinkle some flour over the top and gently roll into a snake, about 2-2½cm wide. Cut into 3cm long pieces. Repeat with the remaining mixture.
4. When the water comes to a boil, reduce the heat so it isn’t boiling aggressively. Using a spider strainer or spoon, gently lower the gnocchi into the boiling water and cook until they float to the top – don't crowd the pan. Cook in batches if necessary. Scoop out of the pan with the strainer and place on a lightly oiled baking tray.
5. When you have simmered all the gnocchi, set a frying pan on a medium-high heat and add 2-3 tbsp of the butter or olive oil. Add the gnocchi and fry until golden brown and crisp, adding more butter or olive oil, as needed. Transfer to warm serving plates.
6. Melt the remaining butter to drizzle over the top, or use extra virgin olive oil. Finish with a fresh dusting of parmesan and a sprinkling of fresh basil or chervil leaves. Serve with charred asparagus or purple sprouting broccoli, if liked.