I received evidence from my mother last week that the wild garlic season has started in Sweden, and therefore probably in the UK as well. Hurrah!
I love these oniony garlicky green leaves so much, I keep a bundle of blanched ones in the freezer at all times. It feels comforting that I can make wild garlic mayo all year round. Or wild garlic pesto. It’s fab with fried gnocchi (it gives them a bit more texture), fresh cherry tomatoes and plenty of grated parmesan.
Fried gnocchi with wild garlic pesto and cherry tomatoes, serves 2
150 g cherry tomatoes
finely grated parmesan
Make the pesto and put it aside. Make the gnocchi and cook them. Then fry in butter until golden. Mix with plenty of the pesto. Cut the cherry the tomatoes in half and mix with the gnocchi. Season to taste. Add olive oil if you want a looser consistency. Top with plenty of grated parmesan.