Wild Garlic and Potato Gnocchi

Head chef Richard Buckley of Demuths has a passion for bringing vegetables to the centre of the plate: “I believe that local, seasonal produce should be at the heart of all our food, nothing is more satisfying than taking a beautiful vegetable straight from the field, treating it with respect and serving it to people you care about.”

Demuths Restaurant in Bath has been one of the country’s top vegetarian restaurants for over 20 years and continues to redefine what it means to cook and eat vegetables in our times. They strive to make healthier, tastier, more creative food using the world-class produce grown in the fields around Bath.

Demuths
2 North Parade Passage,
Bath BA1 1NX01225 446059
www.demuths.co.uk

Wild Garlic is the most exciting crop of the year, it’s the first thing to rear its head after winter and is only available for a few fleeting weeks before it flowers and is gone again. Just make sure you don’t pick it from roadsides or paths where it can become contaminated. Making pesto from it is a great way to make it last a little longer and what tastes better than garlic and potato? This makes a great, quick lunch.

Gnocchi

Ingredients

  • 600g King Edward potatoes
  • 180g plain flour
  • 2 medium eggs
  • Salt and pepper

Method

  1. Peel and steam the potatoes until tender. Mash until very smooth and then measure 500g of mash. Stir in the egg and then add the flour. Knead to make a dough, adding a little more flour if needed. Roll into 1.5cm thick sausages and cut into lumps, toss in flour.
  2. Bring a pan of water to the boil and drop your gnocchi in. When they float to the surface remove from the pan and drop into cold water. They will store in the fridge for a few days like this.

Pesto

Ingredients

  • 400g wild garlic
  • 400g pine nuts
  • 400g rapeseed oil
  • 100g Old Winchester Cheddar (or Parmesan), finely grated
  • 2 garlic cloves
  • 1 tbsp cider vinegar
  • Salt and cayenne

Method

  1. Toast the pine nuts until golden and leave to cool. Put the oil, nuts, seeds, vinegar and wild garlic into a food processor and process until a coarse texture is achieved. Stir in the cheese and season with salt and cayenne. Adjust the vinegar to taste
  2. Pour in a sterilised jar and store in the fridge.

to serve
Heat a little butter in a frying pan and add your gnocchi. Fry gently until golden brown and then place in a bowl. Add a generous amount of pesto and stir to combine. Serve hot.

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