Wild Garlic Pesto Gnocchi

Cooking time: 1 hour

Serves: 8

Ingredients

For the Gnocchi:

- 1200g Desire potatoes

- 3 Egg yolks

- 20g Parmesan

- 200g Plain Flour

- 20g Sea salt

- Nutmeg (to taste)

For the Wild Garlic Pesto:

- 1 bunch of Wild garlic

- 50g Pine nuts

- 100g Grated parmesan

- 100ml Extra virgin olive oil

- Salt & Pepper (to taste)

Method

- Blanch the wild garlic in boiling water for 30 seconds, then immediately strain and place into ice cold water. This traps the colour, nutrients & flavour into the garlic.

- Once cool, squeeze away the water, and blend with the remaining pesto ingredients until you reach a smooth pesto. Set aside for later.

- Preheat the oven to 160ºc.

- In a large pan, over a low heat, gently simmer the whole potatoes for 45 minutes until cooked through.

- Peel the potatoes while hot, cut in half and place on a baking tray to dry in the preheated oven for 10 minutes.

- Mash until smooth, then add the remaining ingredients and mix to form the gnocchi dough.

- Pipe or roll the gnocchi dough into a long strip, then cut along the strip, creating your gnocchi.

- Roll each piece of gnocchi along the back of a fork for that authentic pattern.

- Boil the gnocchi in lightly salted water until they start to float. This means they are fully cooked. Strain and mix with the wild garlic pesto.

-  Serve with a good drizzle of olive oil, a pinch of black pepper, and extra parmesan. Enjoy!