Fairy Ring and Hogweed Gnocchi
A wonderfully rich, indulgent meal of tender hogweed shoots and buttery fairy ring champignons, combined with comforting fried gnocchi.
Serves : 6
Prep : 15 minutes
Cook : 10 minutes
- 200g fairy champignons
- 100g hogweed shoots, picked before the leaves have fully opened
- 60g unsalted butter
- 1 tablespoon chopped fresh herbs, such as parsley and thyme
- 500g fresh gnocchi
- Salt and freshly ground black pepper
- A handful of edible leaves such as pennywort, hairy bitter cress, rocket, wood sorrel, or any edible leaves or flowers you can find
- Set a large pan of water to boil while you prepare the mushrooms. Clean the fairy ring champignons with a pastry or mushroom brush, paying attention to the gills. Trim the stems and set the mushrooms aside.
- When the water in the pan is boiling, add ½ teaspoon of salt and the hogweed shoots. Bring the water back up to the boil and cook the hogweed for a couple of minutes, until tender. Drain the hogweed shoots and refresh under cold water, then set aside to drain again.
- Melt half the butter in a large frying pan set over a medium heat. When it is foaming, add the herbs and the gnocchi. Fry the gnocchi gently until lightly browned, for about ten minutes, turning from time to time..
- Meanwhile, in another frying pan melt the remaining butter. When it foams, add the fairy ring champignons. Fry for 5–7 minutes until softened but still retaining their shape, and season lightly with salt and pepper.
- When everything is cooked, tip the mushrooms into the gnocchi pan, and toss in the blanched hogweed shoots. Toss together well to combine, until nice and hot.
- Divide the contents of the pan between six warm plates, garnish with a few edible leaves or flowers, and serve.
Recipe by Wild Food UK; development and photos by Otherwise