It's definitely springtime in London. It has been for a few weeks, but this weekend it's really set in. The daffodils are all up, crocuses are done blooming, the cherry trees on my road are starting to shed their flowers, and the Heath is filling out with greenery.
Early springtime is one of my favourite things about Britain. If memory serves me rightly, I remember snow in April when I lived in Canada. I remember wearing hats and scarves in May. But today I'm happy to say I've broken out cropped trousers, a light jacket, and am even going sockless!
As the weather warms up, foraging on the Heath heats up, too. In a few weeks' time I'll be out searching for St. George's mushrooms, but for now I've gathered up all the wild garlic I could find. It grows all over the Heath and, if you know where to look for it, you can find quite the haul! I'd recommend washing it well as the Heath also plays host to many dogs, but you should be able to find lots of clean, unscathed specimens!
Here, I've finely shredded the mild garlic leaves with butter, olive oil, sea salt, and pepper. Tossed with a pillowy rustic gnocchi - skins on the potatoes for simplicity, blended with Greek yoghurt for lightness - and it's a lovely, light meal.
*****
Wild Garlic with Rustic Gnocchi
4-5 medium potatoes, washed well and halved
1/2 cup Greek yoghurt
3/4 cup plain flour, or more if your dough seems too soft
A handful of wild garlic, washed well and shredded
2 tbsp. butter
2 tbsp. olive oil
parmesan cheese
salt and pepper
1. Wrap your potatoes in a large sheet of parchment and seal into a package. Place seam side down on a baking sheet and bake for an hour at 400 F (200C). 2. Once your potatoes are tender, allow to cook slightly in the parchment package. 3. Mash the potatoes well, stir in your yoghurt, season to taste, and blend in your flour. Knead to a soft dough. 4. Roll handfuls of the dough into long strips, about 1 inch in thickness. Slice off 1 inch sections to form your gnocchi, setting on a parchment-lined plate. Repeat with the rest of your dough. 5. Once you have cut all your gnocchi, you can add grooves to the gnocchi by rolling them over the back of a fork, ever so gently. 6. Bring a large pot of salted water to a boil. Meanwhile, heat a pan with your butter and olive oil, tossing in your wild garlic and removing from heat. 7. Cook your gnocchi for about two minutes or until they float, remove with a slotted spoon, and toss with your garlic leaves and butter. Season and serve with parmesan.
- Follow RecipesDream
- Follow @us
