Wild Garlic Gnocchi with Morels and Parmesan Cream

⏱ 90 min · Serves 4

Pillowy potato gnocchi flecked green with foraged wild garlic, seared in butter until blistered, then spooned into a silky Parmesan cream studded with earthy morels. It's the taste of a damp spring wood served on a warm plate — and it looks every bit as good as it tastes.

Per serving: 812 kcal · 22.5g protein · 68.0g carbs · 48.0g fat

Ingredients

• 800g floury potatoes (Maris Piper or King Edward), unpeeled
• 80g wild garlic leaves, washed
• 1 egg yolk
• 180-220g plain flour, plus extra for dusting
• 1 tsp fine sea salt
• 30g Parmesan, finely grated (for the dough)
• 30g dried morels (or 200g fresh morels, halved and rinsed)
• 250ml double cream
• 100ml dry white wine
• 1 small shallot, finely diced
• 60g unsalted butter
• 70g Parmesan, finely grated (for the sauce)
• 1 tbsp olive oil
• Squeeze of lemon juice
• Sea salt and freshly ground black pepper
• A few extra wild garlic leaves, shredded, to finish

Method

1. If using dried morels, cover with 200ml just-boiled water and soak 20 minutes. Lift out, squeeze gently, and strain the soaking liquid through a fine sieve — keep it.
2. Meanwhile, boil the potatoes whole in salted water until completely tender, 30-35 minutes. Drain, and as soon as you can handle them, peel and pass through a ricer onto a tray. Spread out and let the steam escape for 5 minutes.
3. Blanch the wild garlic in boiling water for 15 seconds, refresh in iced water, then squeeze bone dry. Blitz to a smooth purée with the olive oil.
4. Mix the wild garlic purée, egg yolk, salt and 30g Parmesan into the warm riced potato. Sift over 180g flour and bring together with a light hand — stop as soon as it's a soft, just-tacky dough. Add a little more flour only if needed.
5. Roll into 2cm-thick ropes on a floured surface and cut into 2cm pillows. Roll each over the back of a fork if you like the ridges. Keep on a floured tray.
6. For the sauce, melt 20g butter in a wide pan and soften the shallot for 3 minutes without colouring. Add the morels and cook 2 minutes. Pour in the wine and bubble down by half, then add 100ml of the strained morel liquid and reduce again by half.
7. Add the cream and simmer gently for 4-5 minutes until it coats a spoon. Off the heat, whisk in 70g Parmesan, a squeeze of lemon, salt and lots of pepper. Keep warm.
8. Cook the gnocchi in batches in well-salted simmering water. They're done about 30 seconds after they float — lift out with a slotted spoon.
9. Heat the remaining 40g butter in a large frying pan until nut-brown and foaming. Add the drained gnocchi in a single layer and fry 1-2 minutes per side until golden and blistered.
10. Fold the gnocchi through the warm Parmesan cream (loosen with a splash of cooking water if needed). Serve in warm bowls, scattered with shredded wild garlic, extra Parmesan and black pepper.