Creamy Wild Garlic Gnocchi with Gorgonzola

It was one of those rare spring mornings when the market stall had wild garlic piled up in bunches, still smelling of forest floor and green things coming back to life. I grabbed a bunch without a plan – and ended up making these Creamy Wild Garlic Gnocchi with Gorgonzola. What makes wild garlic gnocchi so special? The punchy, seasonal herb pairs beautifully with the bold creaminess of gorgonzola, while oat cream keeps the sauce lighter than you'd expect. Wild garlic season in the UK typically runs from March to May – make the most of it while it lasts.

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Ingredients for Creamy Wild Garlic Gnocchi with Gorgonzola

For the Gnocchi

• 400g Gnocchi

For the wild garlic cream sauce

• 1 pinch of salt & freshly ground black pepper

• 1 tbsp olive oil

• 1 onion, finely diced (approx. 120 g)

• 100 ml dry white wine

• 150 ml vegetable stock

• 100 g gorgonzola, broken into pieces

• 200 ml oat cuisine (oat cream)

• 1 bunch wild garlic (approx. 80–100 g), roughly chopped

  
  

To Garnish

• Zest of 1 unwaxed lemon

• 30 g Parmesan, freshly shaved (optional)

  
  

Flexi-Tipps:

• Vegan? No problem: Replace the gorgonzola with a vegan blue-style cheese (Violife works well) or use 2 tbsp nutritional yeast + 1 tsp white miso paste for a deep, savoury flavour. Skip the Parmesan or swap for a vegan hard cheese.

  
  

• No wild garlic available? Outside of season, a combination of 1 garlic clove and a handful of fresh spinach works as a stand-in. Not identical – but still delicious.

  
  

• Oat cream vs. other alternatives: Oat cream holds up better under heat than soya or rice alternatives and gives the sauce a lovely silky texture without overpowering the other flavours.

  
  

• Skipping the wine? Use a splash more vegetable stock and a squeeze of lemon juice instead – you'll keep the acidity without the alcohol.

  
  

Instructions for Creamy Wild Garlic Gnocchi with Gorgonzola

1. Cook the gnocchi in a large pan of generously salted boiling water until they float to the surface. Drain and set aside.

   
   

   Tip: Toss the drained gnocchi with a little olive oil to stop them sticking together.

2. Warm the olive oil in a large frying pan over medium heat. Add the finely diced onion and cook gently until soft and just golden.

3. Pour in the white wine and let it bubble for a minute until the alcohol cooks off. Add the vegetable stock and allow the liquid to reduce slightly for 2–3 minutes.

   My trick: Use a wooden spoon to lift any bits from the bottom of the pan – that's where the flavour lives.

4. Add the oat cream to the pan and warm gently over low heat. Avoid boiling – oat cream can split at high temperatures.

5. Add the gorgonzola pieces and stir until fully melted into a smooth, creamy sauce. Season with salt and black pepper to taste.

   Tip: Break the gorgonzola into small pieces before adding – it melts more evenly.

   
   

6. Stir the chopped wild garlic into the sauce and leave to wilt for just about a minute – this keeps the colour vibrant and the flavour fresh.

7. Add the drained gnocchi to the pan and gently toss everything together until well coated. Let it warm through briefly over low heat.

My trick: Keep a little of the gnocchi cooking water handy – a splash will loosen the sauce beautifully if needed.

8. Divide between warmed plates. Finely grate fresh lemon zest over the top and finish with shaved Parmesan if using. Serve immediately.

Résumée

Creamy Wild Garlic Gnocchi with Gorgonzola is spring on a plate – effortless to put together, but the kind of dish that feels genuinely considered. The moment the wild garlic hits the warm sauce and the kitchen fills with that unmistakable green, garlicky scent – that's the moment you know it was worth it.

Why does this work so well for flexitarians? It's naturally meat-free, easy to make fully vegan, and built around one of the UK's most exciting seasonal ingredients. Wild garlic gnocchi proves that plant-forward eating doesn't mean compromise – just good ingredients, handled well.

Tried it? Leave a comment below or share your result using the hashtag #Foodforflexitarians on Instagram!

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