Learn how to make soft, fluffy Vegan Wild Garlic Gnocchi with fresh wild garlic. Get the recipe below.
Wild garlic gnocchi is one of those seasonal dishes that feels both comforting and fresh at the same time. When wild garlic is in season, its delicate garlicky flavour transforms simple ingredients into something truly special. Combined with soft, pillowy potato gnocchi, it creates a vibrant green dish that tastes like spring on a plate.
In the UK, wild garlic (also known as ramsons) typically appears from March to May, carpeting ancient woodlands, riverbanks, and shaded hedgerows with lush green leaves and small white star-shaped flowers. One of the easiest ways to identify it is by its unmistakable garlicky aroma. You can smell it before you see it! You can often find it locally if you know where to look.
If you’re foraging your own wild garlic, always follow responsible practices: pick only what you need, avoid uprooting the bulbs, and be 100% certain it's wild garlic before you eat it! If foraging isn’t an option, many UK farmers’ markets and greengrocers sell it during spring.
This vegan wild garlic gnocchi recipe is easy to make from scratch and requires only a handful of ingredients. Whether you’ve foraged your own wild garlic or picked some up at a market, this is one of the best ways to showcase it. Plus, with a few simple tips, you’ll get perfectly light gnocchi every time!
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Ingredients
You don't need that many ingredients for my Vegan Wild Garlic Gnocchi. Gather the following and you're ready to go!
- Potatoes - floury potatoes like Maris Piper work best
- Plain flour
- Wild garlic
- Salt
- Black pepper
Optional to serve:
- Olive oil
- Cherry tomatoes
- Courgette
- Pine nuts
- Extra wild garlic
- Lemon zest
Step-by-step instructions
There are just 6 steps to having delicious, flight and fluffy wild garlic gnocchi.
- Step 1: Boil peeled, chopped potatoes in salted water for 12–15 minutes until tender. Drain and allow them to steam dry.
- Step 2: Mash until completely smooth, then spread slightly and let cool until just warm.
- Step 3: Mix in salt, pepper, and chopped wild garlic. Gradually add flour and gently bring together into a soft dough.
- Step 4: Roll into ropes about 2cm thick and cut into bite-sized pieces. Optionally, roll over a fork for ridges.
- Step 5: Boil gnocchi in salted water. Once they float (2–3 minutes), cook for 30 seconds more, then remove.
- Step 6: Fry the gnocchi in olive oil until lightly golden and serve with your desired sauce or vegetables.
Hint: Use as little flour as possible and avoid overworking the dough. This keeps the gnocchi soft and fluffy rather than dense.
Substitutions
With so few ingredients in this recipe there aren't a huge amount of swaps you can make. Try one of these substitutions if you're really in a pinch:
- Wild garlic: Swap with spinach and 1 clove of garlic (finely minced)
- Olive oil: Vegan butter works beautifully for a richer finish
Variations
Take this recipe t the next level with one of these variations:
- Creamy version: Toss in a vegan cream sauce with lemon and herbs
- Spicy twist: Add chilli flakes or fresh red chilli
- Herby gnocchi: Mix in parsley, chives, or basil
Serving suggestions
Want to make this into a bigger dish? Why not...
- Sprinkle with nutritional yeast for a cheesy flavour
- Serve with a peppery rocket salad
- Drizzle with wild garlic pesto
- Serve with roasted asparagus, mushrooms, or peppers
Equipment
The following kitchen kit is needed to make this recipe. Ensure you've got it all to hand before you start cooking:
- Large saucepan
- Potato masher or ricer
- Mixing bowl
- Knife
- Chopping board
- Slotted spoon
- Large frying pan
Storage
Store cooked gnocchi in an airtight container for up to 2 days or alternatively freeze uncooked gnocchi on a tray, then transfer to a bag for up to 2 months.
To reheat, pan-fry straight from fridge or boil briefly if frozen.
Top tip
Always let the potatoes dry out after boiling. Too much moisture is the main reason gnocchi turns sticky and dense.
Frequently asked questions
Usually this is because you used too much flour or over mixed the dough.
Yes - but be aware of toxic lookalikes like lily of the valley or lords-and-ladies.
The recipe
Vegan Wild Garlic Gnocchi
Equipment
- large saucepan
- Potato masher or ricer
- Mixing bowl
- knife
- chopping board
- Slotted spoon
- large frying pan
Ingredients
- 500 g potatoes
- 80 g flour
- 35 g wild garlic
- Salt & pepper to taste
- 1 tablespoon olive oil
Instructions
- Boil peeled, chopped potatoes in salted water for 12–15 minutes until tender. Drain and allow them to steam dry.
- Mash until completely smooth, then spread slightly and let cool until just warm.
- Mix in salt, pepper, and chopped wild garlic. Gradually add flour and gently bring together into a soft dough.
- Roll into ropes about 2cm thick and cut into bite-sized pieces. Optionally, roll over a fork for ridges.
- Boil gnocchi in salted water. Once they float (2–3 minutes), cook for 30 seconds more, then remove.
- Sauté the gnocchi in olive oil, and fry until lightly golden.
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