Wild garlic gnocchi with courgette ribbons, tomato ragu and wild garlic and hazelnut pesto

Ingredients (serves 8)

For the wild garlic gnocchi

  • Wild garlic gnocchi600g red skin potatoes, washed and peeled
  • 120g Wild garlic, blanched & chopped
  • 200g plain flour
  • Salt and pepper
  • Unsalted butter and olive oil for pan frying

For the tomato ragu

  • 5 tbsp olive oil
  • 2 small onions, finely chopped
  • 1 garlic clove, finely chopped
  • 2 x 227g tinned chopped tomatoes
  • 2 fresh plum vine tomatoes, peeled and roughly chopped
  • 2 tbsp tomato puree
  • Pinch of sugar
  • Salt and pepper
  • 2 yellow courgettes, cut into ribbons using a peeler or mandolin
  • 2 green courgettes, cut into ribbons using a peeler or mandolin

For the pesto

  • 150g wild garlic, washed and destalked
  • 50g hazelnuts, toasted
  • 50g Parmesan cheese (or a vegetarian hard cheese), finely grated
  • 100ml olive oil
  • Salt and pepper
  • Garnish with wild garlic flowers

Method

For the wild garlic gnocchi

  1. Boil the potatoes for 10-15 minutes until tender then drain.
  2. Mash potatoes until smooth or use a potato ricer.
  3. Sprinkle over the chopped wild garlic, plenty of salt and pepper and the flour. Using a wooden spoon or your hands, bring together to make a firm dough.
  4. Knead the dough gently for a couple of minutes then roll out into sausages about 1.5cm thick. Cut the sausages into 2.5cm pieces and then shape the pieces into an Olivette style (this is optional of course).
  5. Place on a tray dusted with semolina and leave in a fridge until required.
  6. When cooking, bring a pan of salted water to a gentle simmer and place the gnocchi inside the pan. Cook for two minutes or until they rise to the surface; scoop them out as they rise and immediately place onto a tray lined with towel, then dry off.
  7. Transfer to a frying pan with a knob of butter and a little olive oil. Toss them in the butter and oil until golden brown, then serve.

Method for the tomato ragu and courgette ribbons

  1. Prepare ahead by heating the oil in a pan, add the onion and fry for about 5 minutes until softened.
  2. Add the garlic, chopped tomatoes, tomato purée, sugar and seasoning and bring to a simmer -stirring throughout. Simmer for 10 minutes or until the tomatoes have broken down.
  3. When ready to serve, bring a pan of salted water to a simmer and drop in the courgette ribbons. Cook for 2 minutes or until softened, then scoop out and place in a bowl.
  4. Dress with a little olive oil and seasoning and tumble.
  5. Swirl the yellow and green ribbons together to form a flower shape and place in the middle of the bowl.
  6. Serve the sauce around the courgette ribbons.

Method for the wild garlic pesto

  1. Place all the ingredients into a food processor and blend until smooth, adding more olive oil depending on desired consistency.
  2. Season and taste before serving.

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