Gnocchi with Asparagus & Wild Garlic Butter

1. Snap the woody ends off the asparagus (see our tip below on how to use them up), then chop the spears into 2cm-thick lengths. Halve the cherry tomatoes.

2. Pop the butter into a bowl and finely grate in the lemon zest. Squeeze in the juice from ¼ of the lemon. Finely chop the wild garlic and add to the bowl. Season with a pinch of salt and pepper, then mix together and set aside.

3. Place a large frying pan or wok on a medium-high heat and drizzle in ½ tbsp olive oil. Add the gnocchi and fry for 4-6 mins, shaking the pan regularly, till the gnocchi is golden and crisp. Tip it out onto a plate.

4. Place the pan back on the heat. Add the asparagus, tomatoes and half of the wild garlic butter, the fry for 3-4 mins till the tomatoes are just beginning to collapse.

5. Tip the gnocchi back into the pan, spoon in the remaining wild garlic butter and toss everything together for 2 mins until the butter is melted and the gnocchi is hot through. Taste and add a pinch more salt or pepper, if you think it needs it. Serve on warm plates, with wedges of lemon to squeeze over.

6. Love Your Leftovers
The gnocchi and veg will keep for up to 2 days in the fridge. Divide the gnocchi and veg between tubs, seal and store. Reheat in the microwave or on the hob till piping hot.

7. Isn’t It Wild? Wild garlic is a freshly foraged, fabulously fragrant seasonal treat you’ll definitely smell before you see. The big green leaves don’t look like your usual garlic bulb, but they certainly taste like it and they’re brilliant mixed with rich ingredients, like butter, to create fragrant dishes.