Gnocchi with wild garlic
In spring, I often bring wild garlic home, and this gnocchi recipe has turned out well every time. I have tried several combinations, but the version with smoked bacon, sausages, and wild garlic seemed to be the most balanced. I usually prepare everything when I find fresh wild garlic at the market and already have the other ingredients on hand. It is a quick recipe for days when you want something hearty and don't feel like complicating things too much in the kitchen.
Quick Info
Total time: about 50 minutes
Preparation time: 20 minutes
Cooking and baking time: 30 minutes
Servings: 4
Difficulty: easy to medium
Recipe type: main dish, suitable for lunch or dinner
Ingredients
500 g gnocchi
100 g smoked bacon
150 g homemade sausages
150 g Delaco cheese (optional)
3 tablespoons grated Parmesan
4 tablespoons olive oil
400 g peeled tomatoes in juice
2 tablespoons pepper paste
4 bunches of wild garlic
salt
pepper
Preparation method
1. Boil the gnocchi according to the instructions on the package. It usually takes just a few minutes until they rise to the surface. After boiling, drain well and set aside.
2. Clean the wild garlic from the stems, wash it in cold water, then dry it with a clean towel. Place it in the food processor with 2 tablespoons of olive oil and 3 tablespoons of grated Parmesan. Blend until a paste is formed.
3. Cut the smoked bacon into thin strips and slice the homemade sausages into rounds. In a large pan, place the remaining oil (2 tablespoons) and fry the bacon and sausages over medium heat until golden. They shouldn't be too crispy, just browned.
4. Add the wild garlic paste over the meat in the pan. Let it sit for a minute to release its aroma, then add the peeled tomatoes in juice, chopped or crushed. Also add the 2 tablespoons of pepper paste. Season with salt and pepper to taste.
5. Let everything simmer on low heat for 8-10 minutes, stirring occasionally.
6. Add the boiled gnocchi to the pan, over the wild garlic and meat sauce. Mix well to coat evenly. Cook together for another 5 minutes.
7. Grease a baking dish with a little butter. Pour the gnocchi and sauce mixture into the dish and level it with a spatula.
8. Sprinkle grated cheese on top (if you want to use it). Place the dish in the oven at 180°C for 10-15 minutes, until the cheese melts and forms a light golden crust.
9. Serve warm, directly from the dish.
Why I make this recipe often
Gnocchi with wild garlic is suitable for the times when wild garlic is available at the market. I like that it doesn't require much work, it can be adapted based on what you have in the fridge, and it remains tasty the next day. Plus, it combines the texture of gnocchi with the strong spring flavors and the smoky taste of the meat.
Tips and variations
Tips
If using fresh gnocchi, the boiling time decreases. Be careful not to overboil them; they become soft and lose their shape.
Wild garlic must be washed very well; otherwise, sand remains.
If you don't have a food processor, you can finely chop the wild garlic and mix it manually with oil and Parmesan.
Substitutions
You can use any cheese you have on hand or skip it if you want the cheese-free version.
Smoked bacon can be replaced with bacon or even pressed ham, if that's what you have.
Sausages can be any type, but homemade ones give a more intense flavor.
Variations
For a simpler version, you can skip the meat and use only wild garlic, tomatoes, and Parmesan.
If you prefer a creamier sauce, add a little sour cream at the end, but not too much so that it doesn't overpower the wild garlic flavor.
Sliced mushrooms can also be added for a different texture.
Serving ideas
It can be served with a simple seasonal salad.
It pairs well with a glass of dry white wine or cold sparkling water.
If there are leftovers, it's good reheated the next day without losing much of its flavor.
Frequently asked questions
Can I use frozen wild garlic?
Frozen wild garlic works, but the texture of the paste will be a bit softer. Take it out of the freezer and drain it well before mixing it with oil and Parmesan.
Is it too spicy if I add pepper paste?
It depends on how spicy the pepper paste you have is. If you're unsure, start with a tablespoon and add more as needed to taste.
Can I replace gnocchi with regular pasta?
Yes, you can use penne or another type of short pasta. Boil them according to the instructions and follow the recipe the same way.
Is it mandatory to bake everything?
No, if you want to avoid the oven, you can skip this step and serve directly from the pan. However, the melted cheese on top gives a pleasant texture.
Nutritional values (estimated, per serving)
Calories: ~600 kcal
Protein: 23 g
Carbohydrates: 70 g
Fats: 25 g
The values are approximate, depending on the type of meat, the exact amount of oil used, and whether you add cheese. The recipe is hearty, containing enough protein and carbohydrates.
Storage and reheating
Gnocchi with wild garlic keeps well in the fridge in a covered container for up to 2 days. When reheating in the oven or microwave, the taste remains okay, but the gnocchi become a bit softer. I do not recommend freezing, as the texture changes too much. It is best eaten fresh or the next day.
In spring, I often bring wild garlic home, and this gnocchi recipe has turned out well every time. I have tried several combinations, but the version with smoked bacon, sausages, and wild garlic seemed to be the most balanced. I usually prepare everything when I find fresh wild garlic at the market and already have the other ingredients on hand. It is a quick recipe for days when you want something hearty and don't feel like complicating things too much in the kitchen.
Quick Info
Total time: about 50 minutes
Preparation time: 20 minutes
Cooking and baking time: 30 minutes
Servings: 4
Difficulty: easy to medium
Recipe type: main dish, suitable for lunch or dinner
Ingredients
500 g gnocchi
100 g smoked bacon
150 g homemade sausages
150 g Delaco cheese (optional)
3 tablespoons grated Parmesan
4 tablespoons olive oil
400 g peeled tomatoes in juice
2 tablespoons pepper paste
4 bunches of wild garlic
salt
pepper
Preparation method
1. Boil the gnocchi according to the instructions on the package. It usually takes just a few minutes until they rise to the surface. After boiling, drain well and set aside.
2. Clean the wild garlic from the stems, wash it in cold water, then dry it with a clean towel. Place it in the food processor with 2 tablespoons of olive oil and 3 tablespoons of grated Parmesan. Blend until a paste is formed.
3. Cut the smoked bacon into thin strips and slice the homemade sausages into rounds. In a large pan, place the remaining oil (2 tablespoons) and fry the bacon and sausages over medium heat until golden. They shouldn't be too crispy, just browned.
4. Add the wild garlic paste over the meat in the pan. Let it sit for a minute to release its aroma, then add the peeled tomatoes in juice, chopped or crushed. Also add the 2 tablespoons of pepper paste. Season with salt and pepper to taste.
5. Let everything simmer on low heat for 8-10 minutes, stirring occasionally.
6. Add the boiled gnocchi to the pan, over the wild garlic and meat sauce. Mix well to coat evenly. Cook together for another 5 minutes.
7. Grease a baking dish with a little butter. Pour the gnocchi and sauce mixture into the dish and level it with a spatula.
8. Sprinkle grated cheese on top (if you want to use it). Place the dish in the oven at 180°C for 10-15 minutes, until the cheese melts and forms a light golden crust.
9. Serve warm, directly from the dish.
Why I make this recipe often
Gnocchi with wild garlic is suitable for the times when wild garlic is available at the market. I like that it doesn't require much work, it can be adapted based on what you have in the fridge, and it remains tasty the next day. Plus, it combines the texture of gnocchi with the strong spring flavors and the smoky taste of the meat.
Tips and variations
Tips
If using fresh gnocchi, the boiling time decreases. Be careful not to overboil them; they become soft and lose their shape.
Wild garlic must be washed very well; otherwise, sand remains.
If you don't have a food processor, you can finely chop the wild garlic and mix it manually with oil and Parmesan.
Substitutions
You can use any cheese you have on hand or skip it if you want the cheese-free version.
Smoked bacon can be replaced with bacon or even pressed ham, if that's what you have.
Sausages can be any type, but homemade ones give a more intense flavor.
Variations
For a simpler version, you can skip the meat and use only wild garlic, tomatoes, and Parmesan.
If you prefer a creamier sauce, add a little sour cream at the end, but not too much so that it doesn't overpower the wild garlic flavor.
Sliced mushrooms can also be added for a different texture.
Serving ideas
It can be served with a simple seasonal salad.
It pairs well with a glass of dry white wine or cold sparkling water.
If there are leftovers, it's good reheated the next day without losing much of its flavor.
Frequently asked questions
Can I use frozen wild garlic?
Frozen wild garlic works, but the texture of the paste will be a bit softer. Take it out of the freezer and drain it well before mixing it with oil and Parmesan.
Is it too spicy if I add pepper paste?
It depends on how spicy the pepper paste you have is. If you're unsure, start with a tablespoon and add more as needed to taste.
Can I replace gnocchi with regular pasta?
Yes, you can use penne or another type of short pasta. Boil them according to the instructions and follow the recipe the same way.
Is it mandatory to bake everything?
No, if you want to avoid the oven, you can skip this step and serve directly from the pan. However, the melted cheese on top gives a pleasant texture.
Nutritional values (estimated, per serving)
Calories: ~600 kcal
Protein: 23 g
Carbohydrates: 70 g
Fats: 25 g
The values are approximate, depending on the type of meat, the exact amount of oil used, and whether you add cheese. The recipe is hearty, containing enough protein and carbohydrates.
Storage and reheating
Gnocchi with wild garlic keeps well in the fridge in a covered container for up to 2 days. When reheating in the oven or microwave, the taste remains okay, but the gnocchi become a bit softer. I do not recommend freezing, as the texture changes too much. It is best eaten fresh or the next day.