Homemade gnocchis with wild garlic, green peas, bacon and parmesan

This spring we have found wild garlic in the forest (also known as bear garlic, ramsons or buckrams). Do you know what it is?  A wild flower, relative to the chives, it has great garlic flavour if you break the leave and it’s very nice for seasoning  or marinating.  I’m not even talking about the pesto you can make with this herb instead of basil, gorgeous! But i think it will be another recipe 🙂


For the gnocchis

  • 0,50 kg of boiled potatoes
  • 1 egg yolk
  • 100 gr all purpose flour
  • Salt, pepper
  • 1 Tb vegetable oil

For the filling:

  • A bunch of wild garlic (10-15 leaves)
  • 100 gr bacon
  • 200 gr frozen peas
  • 3-4 Tb Grated parmesan
  • 1 Tb vegetable oil
  • 50 gr butter
  • Salt, pepper


For the gnocchis:

  1. Peel the potatoes and boil them until soft (30-45 minutes).
  2. When they are cooked drain the water and let them cool down, until warm.Use a potato masher or ricer to mash them. Attention, don’t blend it, as it will get gluey.
  3. Mix this mass with the egg yolk, the flour, salt and pepper. Bring the dough together, until you get a smooth but firm ball of potato dough. It should be dry to touch. Put it in the fridge for 30 minutes.
  4. Put a large pan with water to boil. Salt it.Prepare also a bowl with cold water and some ice cubes.
  5. Meanwhile, get the potato dough out of the fridge and flour a large working board. Cut 1/3 of the pastry and form a long piece. Use you fingers to form the dowel. It should be 1-2 cm in diameter. You must have enough flour on your board at this moment in order to keep the dough from sticking on the board.
  6. Cut 2-3 cm pieces and flick the pieces off of a fork, one at a time!
  7. Drop these gnocchis in the boiling water . Get it out when they float – 1 or 2 minutes usually- and put them in the ice water for 5 minutes (to stop the cooking process). Get them out and put in a bowl. Continue with the rest of the dough.
  8. Mix all the gnocchis with 1 Tb of oil for them not to stick. You can store the gnocchis in the fridge in a filmed bowl up to a week.

For the sauce and assembling:

  1. Cut your bacon in slices, as big as you like. In a blender, mix the wild garlic leaves with a spoon of water. If you don’t have a blender, you can mince it as fine as possible (basically the finer it is cut, the more flavour you’ll get).
  2. Heat on medium-high a large non adhesive pan with 1 Tb of vegetable oil and the bacon. When it gets gold, add the frozen peas and let cook for 5 minutes.
  3. Add your wild garlic mixture and stir well. By this time the flavour should be great. Salt and pepper.Cook for a couple more minutes and then take off the pan this bacon-peas-wild garlic mix.
  4. Clean you pan, put the butter in and put it on medium heat. When the butter is melted, gently add the gnocchis and let them golden on all sides.
  5. Add the bacon mix and stir together. 2-3 minutes later, turn the heat off. Sprinkle the grated parmesan, stir once more gently, put a lid on and let it rest for 5 minutes before serving. It will let the cheese to melt, and the gnocchis to soak all the flavours.

Bon appetit! 

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