Tuesday, 1 May 2007
GNOCCHI WITH WILD GARLIC PESTO
Last week, when I was in Valvona's (our local Italian deli) buying a sandwich for lunch, I had a look at the fresh produce and spied some bags of wild garlic leaves, or ransoms. I knew that I wasn't going to get around to much cooking when I saw them - hence the conspicuous lack of any posts - so I left them behind with the intention of heading back for them before the season came to an end. After a bit of online research into what to do with the leaves I went back yesterday and bought two bags, some pine nuts, a new block of parmesan, and a packet of gnocchi ready to make wild garlic pesto to serve with gnocchi. The finished pesto initially smelled like a garlicky freshly mown lawn which is much nicer than it sounds and, when we added it to the gnocchi, the taste of garlic was definitely but subtley there (I say this as a garlic addict so please accept my unreserved apologies if you make this and it blows your head off). I made way too much for just the two of us so am planning pasta with wild garlic pesto for dinner tonight. So, if you see wild garlic leaves in the greengrocer (or know what they look like in the wild) give it a shot. I'll give you the quantities for the amount I made which is enough for at least four servings on pasta or gnocchi with a little leftover for spreading on sandwiches or eating with boiled potatoes.
WILD GARLIC PESTO
about 50g of wild garlic leaves (thickest part of the stalks removed)
50g of pine nuts
2 tbsp of grated parmesan
extra virgin olive oil to loosen
salt and pepper to taste
Either finely chop the wild garlic leaves and pine nuts or blitz them in a food processor. Scrape the mixture into a bowl and stir in the parmesan before adding enough extra virgin olive oil to loosen the mixture. Taste and season as required before adding to gnocchi.