It may have a strange name, but this dish is a great way to showcase a lesser known ingredient with a unique taste.
- 1/3 cup (150 g) warrigal greens, leaves only (or spinach)
- 2 eggs (plus 1 egg yolk)
- 2/3 lbs (300 g) Russet potatoes, skin on
- 1 1/3 cup (165 g) plain flour, plus more for dusting
- 1 1/2 tbsp Himalayan salt (finely ground)
- 4/5 stick (80 g) butter
- 4–5 cloves black garlic (finely sliced)
- Black pepper (freshly milled)
- Parmigiano Reggiano (finely shaved, to taste)
- Micro herbs & edible flowers (optional)
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.
Warrigal Greens are known as “New Zealand Spinach.”
If you can’t find Warrigal Greens, you can substitute any leafy greens (like Spinach!) for the amount of Warrigal Greens in the recipe
Warrigal Greens contain a small amount of oxalic acid that causes a metallic, bitter taste and can be harmful if ingested in great quantities. Blanch your Warrigal Greens for 3 – 4 minutes before cooking or consuming.
- Prep Time: 30 mins
- Cook Time: 5 mins
- Category: Main Course
- Method: Boiling
- Cuisine: Italian
Keywords: new zealand, warrigal, greens, leafy greens, spinach, pasta, gnocchi, italian, black garlic