Dandelion Blossom Gnocchi: Golden Dumplings in Garlic Cream Sauce – Gather Victoria
Dandelion blossoms have a long culinary history, most often made into wine, cordials, jellies, vinegars, fritters, added to salads and the buds are popular pickled. I love to use them whenever I can in cooking, throwing them into muffins, scones, breakfast egg cups, cookies – you name it.
Dandelion Blossom Gnocchi just takes your standard potato gnocchi recipe but incorporates about a cup full of freshly picked petals right into the dough. This gives not just glorious colour but oodles of nutritional and medicinal benefits as well. High in vitamins A, C and B12, the flowers are full of polyphenols, flavonoids, luteolin (good for the eyes) and have antioxidant and anti-inflammatory properties.
With the summer heat receding, I’m so happy the sunny bright heads of dandelion flowers are on their way back! This means I’ll be making more Dandelion Gnocchi, a delightful dinner for the coming c…