Prepping the Greens

1. Rinse the warrigal greens thoroughly.
2. Prepare a large mixing bowl with cold water and about two cups of ice cubes.
3. Boil water in a pot and blanch the greens for about 3 minutes.
4. Immediately transfer the greens to the iced water to halt the cooking process.
5. Set the greens aside.

Steaming the Potatoes

1. Place the potatoes in a bamboo steamer or steamer bowl above the pot of water used for blanching.
2. Steam the potatoes for 20-30 minutes, until a skewer easily pierces through the center.
3. Set the potatoes aside.

Preparing the Green Paste

1. Drain and squeeze out excess water from the blanched greens.
2. Process the greens into a thick paste using a stick blender or food processor.
3. Add the eggs and extra yolk to the paste and combine well.

Making the Gnocchi Dough

1. Peel the steamed potatoes and discard the skin.
2. Mash the potatoes using a ricer or fine grater into a large mixing bowl.
3. Gently blend in the warrigal greens paste; avoid over-mixing.
4. Incorporate the flour and salt, mixing until a dough forms. Add flour sparingly if the dough is sticky.

Shaping the Gnocchi

1. Prepare a board or tray with baking paper.
2. Lightly flour your workspace and transfer the gnocchi dough to it.
3. Divide the dough into quarters, roll each into a thumb-width log, and cut into 2 cm (3/4 inch) long dumplings.
4. Lay the gnocchi on the prepared tray, ensuring they are spaced out.

Cooking the Gnocchi

1. Boil salted water in a pot and add the gnocchi.
2. Cook for 2-3 minutes, until they float to the top and have a soft-yet-firm texture.
3. Optionally, refrigerate the dough-covered gnocchi for up to 3 days or freeze for later cooking.

Serving the Gnocchi

1. In a skillet, melt butter on medium-high heat (approximately 375°F/190°C).
2. Add black garlic and pepper.
3. Cook until the butter is golden brown, being careful not to burn it.
4. Toss in the cooked gnocchi and coat with the butter-garlic mix.
5. Season with salt.
6. Transfer to plates, garnish with reggiano shavings, herbs, and optional edible flowers.
7. Serve immediately.