1. Prepping the Greens:

• First, rinse the warrigal greens thoroughly.
• Prepare a large mixing bowl with cold water and about two cups of ice cubes.
• In a pot, boil some water and blanch the greens for about 3 minutes.
• Immediately transfer the greens to the iced water to halt the cooking process, ensuring they maintain their vibrant color. Set these aside.

2. Steaming the Potatoes:

• Keep the pot of water you used for blanching. Place the potatoes in a bamboo steamer or steamer bowl above this pot.
• Steam the potatoes for 20-30 minutes. They’re ready when a skewer easily pierces through to the center. Once done, set aside.

3. Preparing the Green Paste:

• Drain and squeeze out any excess water from the blanched greens.
• With a stick blender or food processor, process the greens into a thick paste.
• Introduce the eggs and the extra yolk to this paste and combine well.

4. Making the Gnocchi Dough:

• While still warm, peel the steamed potatoes and discard the skin.
• Use a ricer or a fine grater to mash the potatoes into a large mixing bowl.
• Blend in the warrigal greens paste gently. Avoid over-mixing.
• Incorporate the flour and salt, mixing just until a dough forms. If it’s sticky, sparingly add flour.

5. Shaping the Gnocchi:

• Prep a board or tray with baking paper.
• Flour your workspace lightly and transfer the gnocchi dough to it.
• Divide the dough into quarters. Roll each portion into a log, roughly the width of your thumb. Then, cut into 2 cm (3/4 inch) long dumplings.
• Lay the gnocchi on the prepared tray, ensuring they’re spaced out to avoid sticking.

6. Cooking the Gnocchi:

• Boil salted water in a pot. Introduce the gnocchi. They’re ready in 2-3 minutes, floating to the top with a soft-yet-firm texture.
• (Optional) Instead of immediate cooking, you can refrigerate the dough-covered gnocchi for up to 3 days or freeze and cook later.

7. Serving the Gnocchi:

• • In a skillet, melt butter on medium-high heat. Add black garlic and pepper.
  • Cook until the butter adopts a golden-brown hue. Stay vigilant to prevent burning.
  • Toss in the cooked gnocchi, ensuring they’re coated in the butter-garlic mix.
  • Season with salt. Transfer to plates and garnish with reggiano shavings, herbs, and optional edible flowers. Serve immediately.