Dice the potatoes and boil until tender when pricked with a fork, approximately 10-15mins.
Drain the potatoes and let them steam off for 5 minutes.
In the meantime, wash the wild garlic leaves very thoroughly and dry well in a salad spinner or on a tea towel.
Finely chop the wild garlic.
In a food processor, mix the chopped wild garlic and potatoes together until smooth.
Then add the flour until it comes together as a dough. If it's still very sticky then add more flour. The amount of flour needed can vary so much depending on the variety of potatoes, and the amount of moisture that they retain.
To form the gnocchi, with your hands roll the dough into long strips on a floured board. (Tip: flour your hands too!)
Then run a floured fork along the dough to make the classic gnocchi indentations (this is our quick cheats way, you can also cut them and roll on a gnocchi board)
Then slice the strips into small pieces (approximately 1.5cm wide) to form your gnocchi.
Bring a pan of salted water to boil, then carefully put the gnocchi in the water and continue to simmer until the cooked gnocchi float to the surface. Scoop them up with a slotted spoon.
Enjoy your wild garlic gnocchi simply with good olive oil, pesto, tomato or vegan cheese sauce. You can even fry them afterward for extra crispy flavour.
This recipe uses foraged ingredients, so forage safely. Always be 100% sure you make a correct ID and learn about possible wild garlic lookalikes in your area. For more tips, check out our post How to Forage Wild Garlic and consult multiple sources for identification. If you don't have any wild garlic, then why not try making these with spinach and a couple of finely chopped garlic cloves instead.Choose starchy potatoes like Desiree for best results. Vary the flour amount to make a smooth but not overly sticky dough.