With all this summer rain, the edible weeds are going gangbusters. At this time of year the wild brassica is usually quite peppery. I simply adore the taste of wild brassica flowers during winter, when they taste just like broccoli. But the summer pepperiness doesn’t usually do it for me. I have a feeling though, that with all the cool rain and fast growth, the greens are not as peppery as they would otherwise be at this time of year. When I picked a good bunch for my three weed pie, they were beautiful, and it got me wondering what else I could be doing with them. I realised I’d like to make a gluten free gnocchi. I don’t often make gnocchi, but these were a great success. The green, slightly peppery, addition of the wild brassica really makes this simple dish something quite special.
I initially planned to serve the gnocchi with a rich and creamy goat cheese sauce. But I’ve decided they actually want something very simple, like brown butter and lemon juice. You can serve them how you like though.
You’ll want quite a good sized bunch of wild brassica leaves, thoroughly washed, in order to fill 2 cup when they’re finely chopped. My bunch filled the colander when I bought it home.
Serves 2-3 people
|2||cups||finely chopped wild brassica leaves|
|1||free range egg|
|¼ – ½||cup||gluten free flour blend**|
**I use White Wings
Cook the potatoes in their skins, till they’re tender all the way through. I baked mine, but you can microwave them or boil them. If you boil them, leave the skins on and don’t over boil them; you don’t want waterlogged potatoes for this. Remove the skins of the potatoes, mash the flesh and pass through a fine sieve into a medium sized mixing bowl.
Meanwhile, drop the chopped brassica leaves into a pot of rapidly boiling water and cook for five minutes. Remove from the water and strain in a sieve, pressing down on the leaves to remove all water.
Add the brassica leaves, salt and pepper to a small food processor or mortar and pestle and process till some of the greens have liquefied, but you still have some small pieces. You can add some of the egg to aid the process, but you don’t want to let the egg get fluffy, so only add a bit, and it’s best done at the end, so you don’t over mix it.
Make a well in the middle of the potato and tip in your brassica and egg. Gently combine the mixture. Add half the flour first, stirring to combine. Add more flour as needed, but being careful not to overmix. You need to add enough flour to bring the mixture together in a soft dough, that can be shaped into a sausage. It should feel softer than play dough. If you don’t add enough flour, the gnocchi will fall apart in the water when you cook it; too much and the gnocchi will be tough.
Divide the dough in two pieces. Cover the unused dough. Working in batches, roll the dough into a log two centromeres thick. Use a lightly floured knife to cut into 2cm pieces. Place each piece in the palm of your hand and roll it with a fork to shape and leave an imprint. Set aside on floured board or tray lined with baking paper. Repeat with remaining dough portions.
Bring a large pot of well salted water to a rolling boil. Drop the gnocchi into the boiling water, stirring gently to make sure they don’t stick to each other or the bottom. When the gnocchi rise to the surface, remove them with a slotted spoon and drop straight into you preferred sauce.