Wild Greens Gnocci in Tomato Sauce

Ingredients:

500g wild greens (any mix of ramsons, nettle tops, sea beet, sow thistle etc)
1kg floury potatoes, peeled and cubed
400g whole wheat flour
pinch of salt
2 x 440g tin chopped plum tomatoes
6 garlic cloves, minced
50g finely-shredded basil
black pepper, to taste
diced mozzarella, to garnish

Method:

Wash the greens and chop then steam for 15 minutes. Allow to cool. Meanwhile steam the potatoes for about 35 minutes, or until firm but thoroughly cooked. Add the potatoes to the same bowl as the greens and season with salt and black pepper. Add just enough of the flour to make a firm dough. Tip this onto a floured board and knead until elastic.

Roll the dough out into a sausage about the thickness of two fingers (abut 3cm). Cut this into 3cm long pieces. Score the top of each with a knife. Bring plenty of lightly-salted water to a boil in a pan and add batches of the gnocci to cook. When the gnocci raise to the top of the pan leave to cook for 1 minute further then remove with a slotted spoon.

Meanwhile form a sauce by combining the garlic, tomato and basil in a pan and boiling to reduce for 15 minutes. Add the gnocci to a serving bowl, pour the sauce over the top and garnish with the cubed mozzarella.