I was delighted to find spring garlic at one of our local shops, a small supermarket with International produce. We had a lot of spring garlic these days, as you can imagine. It’s not something I usually find in supermarkets, so it was lovely to see it on the shelves. If you didn’t try it before, spring garlic looks like spring onion, but it has a strong taste and garlicky smell. The flavour is more intense comparing to green onions. As for texture, the garlic is a bit harder, but still ok to eat as it is. If you want to eat it raw, chop it in small pieces and sprinkle it over salads, it’s really tasty.
This vegan Gnocchi with Spring Garlic and Mushrooms recipe is enough for 3 people, add more mushrooms and sundried tomatoes if you want to make 4 servings. I used shop bought gnocchi, as they take so little time to prepare, only a few minutes and they are quite good.
Gnocchi with Spring Garlic and Mushrooms. Ingredients for 3 servings:
– 500g gnocchi
– 4 Spring Garlic
– 350g Oyster mushrooms
– 3 sundried tomatoes
– 4 spoons of oil
– sea salt
– chilli oil to serve
Wash and cut the spring garlic and the Oyster mushrooms. Heat the oil and toss in the mushrooms and stir. Stir and leave to cook. Stir from time to time so they don’t catch the pan. Leave on the hob for 10 minutes. Toss in the garlic. Leave on the heat for another 5 minutes, stirring occasionally.
Meanwhile, bring water to boil for the gnocchi. When it’s boiling, add the gnocchi. They will be ready in 5 minutes. Drain the water and tip the gnocchi in the frying pan. Stir for a couple of minutes.
The gnocchi are ready to be served. Put on the plates and add a sliced sundried tomato on each plate.
Have you tried spring garlic? Let me know in the comments.