Fill a large saucepan with boiling water and place over high heat. Chop the peeled potatoes in half and place in the boiling water. Boil until just cooked.
Remove the potatoes and reserve the cooking water. Allow the potatoes to steam in a bowl for 10 minutes. Once steamed, mash well or use a potato ricer. Set aside.
Place the rocket and wild garlic (or whichever leaves you're using) into the potato cooking water and leave to cook for 30 seconds before transferring to a bowl of cold water. Once cool, drain the water off the leaves and transfer them to a high speed blender. Add the 2 tbsp water to make sure they can blend properly and blitz until completely smooth and bright green.
Pour the pureed leaves onto the mashed potato and mix well to combine. Add the flour and salt and mix well until you have a sticky ball of dough. Wrap in cling film and leave in the fridge f0r 30 minutes.
Once refrigerated, remove from the fridge and slice the dough into quarters. On a flour-dusted surface, roll each quarter out into a long snake and, using a dough cutter or knife, slice the dough into small pillows around the size of almonds.
At this stage, you can either leave the gnocchi in this shape, or roll them down the reverse side of a floured fork or gnocchi board to leave ridged edges. Either is fine.
Toss the little gnocchi in some flour and repeat with the remaining dough.
Bring a medium saucepan of water to a boil and add a pinch of sea salt. Carefully, working in quarter batches, boil the gnocchi until they bob to the surface of the water. Remove from the water with a slotted spoon and toss in a little oil to prevent them sticking together. Repeat with the remaining gnocchi.
Heat a large frying pan over medium heat and add the olive oil. Once hot, add the crushed garlic and fry for 30 seconds, making sure it doesn't burn. Add the gnocchi to the pan and fry, tossing occasionally, until the gnocchi are starting to brown.
Add the black pepper, sea salt and chilli flakes and stir to coat.
Either serve with a good grating of vegan parmesan or with your favourite vegan pasta sauce.