Potato gnocchi with wild garlic & Parmesan cheese

When the smell of wild garlic invades the woods and lanes, I’ll be out ramming the stuff into plastic bags. It is delicious in many forms, whether cooked like spinach, tossed in salads, included in soups or lightly battered and deep-fried.

I was taught to make gnocchi by a shy and charming Italian chef, with his confident brother, the maître d’, translating. (Oddly, the brother turned out to be as animated about the town of Teddington as he was about food.) Once the potato is cooled