Rinse the warrigal greens well. Fill a large mixing bowl with cold water and add about 2 cups of ice cubes. Set aside.
Bring a pot of water to the boil and blanch the greens for 3 minutes. Scoop the leaves from the pot and toss them into the bowl of iced water. This prevents them from cooking further and retains the green colour. Set aside.
Place the potatoes in a bamboo steamer or steamer bowl and place it over the pot of water you just used to blanch the greens. Steam the potatoes for 20 -30 minutes, depending on their size. The potatoes will be ready when you can easily pierce it with a skewer, all the way to the centre. When done, remove from the heat and set aside.
Drain the warrigal greens very well and squeeze all the water from them. Using a stick blender or processor, finely chop the greens until a thick paste forms. Add the eggs and egg yolk and pulse to combine. Set aside.
While the potatoes are still hot enough to handle, remove the skin and discard it. Using a ricer – or I use a fine grater – grate the potatoes into a large mixing bowl. Mix in the warrigal greens paste. Don’t overmix.
Sprinkle over the flour and salt and mix until it just comes together. Don’t over mix it. It should be soft but not sticky. Add tiny amounts of flour if it’s too sticky, but don’t overdo it.
Line a board or large baking tray with baking paper. Set aside.
Dust your work surface with flour and scoop out your gnocchi dough. Bring it together, scatter over a little flour then cut it into 4. Take one of the portions and gently roll it into a snake about the thickness of a thumb (2 cm). Cut it into dumplings every 2 centimetres. Repeat this process with the remaining dough.
Place the gnocchi onto the lined tray, leaving a small gap to prevent them from sticking together.
The gnocchi can be cooked immediately in boiling salted water. They’ll be ready in 2-3 minutes, when they float to the top and feel soft-yet-firm to the touch.
Alternatively, cover the gnocchi dough with plastic and refrigerate for up to 3 days before cooking. You can also freeze them in dough form, then cook from frozen.
To serve, place the butter in a large skillet or pan, toss in the black garlic and pepper and heat over a medium-high flame. Cook the butter until it starts to change colour. Do not burn it! You need to achieve a golden brown.
As soon as the butter changes colour, toss in the cooked and drained gnocchi, tossing gently to coat in the butter and garlic.
Season with salt then serve immediately. Garnish with shaved reggiano, herbs and flowers.
If you’re going out foraging be 100% certain that what you’re picking is edible. When in doubt, don’t pick it, or consult an expert.