Wild garlic sauce (for gnocchi or pasta)

Wild garlic sauce (for gnocchi or pasta)

I am currently suffering from some kind of wild garlic addiction. I just had excellent gnocchi (small Italian potato dumplings) with wild garlic sauce, and with that fresh wild garlic taste still in my mouth, I'm longing for a wild garlic sandwich...

Anyway, as for how to make the gnocchi, I'll entrust you to what Google has on the subject because I used - shame on me! - pre-cooked gnocchi from the local Italian discount supermarket since, frankly, unless you do something pretty awfully wrong or buy extra cheapo-cheapo stuff, all gnocchi pretty much taste the same. It's totally the sauce that matters, so without further ado, here's the sauce recipe (serves 4):

  • 40g butter
  • 40g wheat flour
  • ½ litre chicken stock
  • 1-2 handfuls fresh wild garlic leaves, finely chopped
  • 1/8 litre cream (or more, according to taste)

Melt the butter in a pan, then stir in the flour and fry it until light brownish. Pour in the chicken stock and bring to boil, stirring well so that all the flour dissolves. As soon as the sauce thickens, add the wild garlic leaves. Stir well, then add the cream. Stir again, then mix with the cooked gnocchi and serve immediately.