Lamb, wild garlic gnocchi, curd cheese and radish

Recipes Lamb, wild garlic gnocchi, curd cheese and radish

Spring is probably one of our favourite times of the year. After trundling through the winter months playing around with a whole lot of pumpkins, root vegetables and the last of our preserves, it is nice to see some fresh and exciting ingredients come back out to play.

Wild garlic is not only a spring signature but it is in abundance and you can easily forage it for free! Its aromatic, pungent and a little goes a long way.

We have made a wild garlic gnocchi which is wholesome, hearty and very simple to make!

Many people avoid making gnocchi because it seems labour intensive, but once the potatoes are baked, you will have your wild garlic gnocchi knocked up in no time at all.

Don’t forget to check out our other recipes.

Lamb, wild garlic gnocchi, curd cheese and pickled radish

Ingredients

2-3 large maris piper potatoes
100g plain flour
1 free-range large egg
500g wild garlic
Pinch of sea salt
A good grind of freshly ground black pepper
The type of potato makes a huge difference. Maris piper is dry and fluffy and this really lends itself to a great gnocchi. You could also try King Edward, Rooster or Mayan Gold.

Instructions

Bake the potatoes in the oven for roughly 1 hour at 180 Degrees Celsius until they are soft and fluffy in the middle
Finely chop the wild garlic
Cut the potatoes in half and scrape out the fluffy potato from the inside
Pass the potato through a sieve, pushing down with a spoon, whilst the potato is still hot
It is important to work quickly because the mixture will come together best whilst the potato is still hot
Add the flour, the egg and the chopped wild garlic and mix until well combined
The mix should be firm enough to roll into a ball without sticking to the surface but not too dry that its crumbly. If the mix is too wet add a little flour, or if the mix is too dry, whisk an egg and add a little to the mix
The mixture can now be shaped into your desired shapes. There are many shapes you can make with gnocchi, so have a play around and try a few different styles
The easiest way is to roll some of the mixture into a long and thin 'sausage', about the thickness of a cigar, and then cut them into 1 inch pieces
Blanch the gnocchi in simmering, slightly salted water until they float to the top. They are now ready to eat, but you can make them even better by straining them off and pan frying them in a little oil until golden brown and crispy
You can serve them with a little grated cheese and they will be divine
Or, push the boat out and serve them with pan seared lamb loin, crumbled curd cheese and pickled radishes!

We always try to get people to be creative with our recipes, so don't get bogged down with specifics! Wild garlic and gnocchi is a great combo but try mixing it up with your own twist. Add some different herbs, cheeses or fried onions to the mix before its cooked. Make it spicy, meaty or even fishy...see what happens and let us know how you get on.

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Contact Us

We'd love to hear from you!

01395 488 132

events@pickleshack.co.uk

Pickle Shack Ltd

Unit 14, Greendale Business Park, Sidmouth Road, Woodbury Salterton, Exeter, EX5 1EW

Company Number: 9155146
VAT Number: 244 4451 18

Lamb, wild garlic gnocchi, curd cheese and radish

Ingredients

Instructions

By Pickle Shack Chef Josh McDonald - Johnson

Contact Us

We'd love to hear from you!

01395 488 132

events@pickleshack.co.uk

Pickle Shack Ltd

Unit 14, Greendale Business Park, Sidmouth Road, Woodbury Salterton, Exeter, EX5 1EW

Company Number: 9155146 VAT Number: 244 4451 18

Lamb, wild garlic gnocchi, curd cheese and radish

Ingredients

Instructions

By Pickle Shack Chef Josh McDonald - Johnson

Company Number: 9155146
VAT Number: 244 4451 18