After my less-than-stellar morel hunt last weekend I needed to forage something more gratifying. It’s the perfect time for spruce tips. Pretty much all the spruce trees in town are boasting bright green tips with brown papery casings. I ventured as far as my yard to collect a pound of them. They required very little processing; just remove the papery casings and you’re good to go.
I’ve never been quite sure what to make with these edibles. I’m not much for tea or jelly. I wanted something savory.
I first referenced the Goddess of Alaska Forests, Laurie Constantino, and made a delectable dip with mayo, Greek yogurt, lemon juice and minced spruce tips. It was perfect for the garlic bread crusts I had leftover on my dinner plate last night.
I don’t have a potato ricer so I used the smallest grate on my cheese grater. I gently combined the ingredients with my fingertips until a dough formed, then I shaped the dough into a 1.5-inch-thick rectangle and cut the rectangle into 1.5-inch strips.
I rolled each strip lightly in flour, and ever so gently rolled them into 1-inch logs. Then I cut the logs on a bias into 1.5-inch pieces.
This was one of the best foraging meals I’ve ever made. My husband gave it a rave review saying it was the best gnocchi he’s eaten.
The potato pasta was pillowy and had a subtle sprucy fragrance. I omitted the peas and served it alongside grilled asparagus.
SO GOOD. I’ll definitely be making it again.
Check out my other Alaska foraging posts: