WILD GARLIC GNOCCHI

Walking through the woodlands, we came across a distinct smell of garlic. You couldn't miss it. Further on we found this carpet of wild garlic which seemed to cover everything.
Having never cooked with wild garlic before, we thought.... why not pick some. We knew it was edible and decided to make WILD GARLIC GNOCCHI with crispy sage. The leaves are long and silky and can be used in a salad, or cooked like spinach. The white flower has a hint of garlic and we ate those too. Great decoration if you are entertaining. Here's our recipe and how it turned out.
We made the GNOCCHI in the same way as we've done before (see recipe and instructions here), then added just 10g of the chopped garlic leaves when mixing all the rest of the ingredients together. After boiling the gnocchi, we pan fried the pieces and served with fresh sage fried in a little butter.
Wonderful eaten on its own with a sauce, although we served ours as a side with lamb chops and vegetables (in a lemon dressing). You could always serve with sausages. The end result was worth waiting for!
The flavour was very delicate, the garlic coming through nicely without any harshness. I was very surprised at how much I enjoyed it (I'm less experimental than my other half). It felt as if we had nipped into a very nice restaurant for a rustic meal.
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