How to make nettle gnocchi
- A little difficulty
- 750g Potatoes
- 170g Nettle tips or young leaves
- 2 Egg yolks
- 150g Plain flour
- Sauce to serve, nettle pesto or tomato and nettle sauce
- STEP 1
Boil the potatoes in a large saucepan of salted water until soft. Drain, then return to the saucepan and mash together with the blanched nettles.
- STEP 2
Add the egg and flour to the potato mixture and bring the mixture together to form a dough.
- STEP 3
Divide the dough into several pieces and roll out gently with our hands until you have rolls about 3/4 in diameter.
- STEP 4
Cut the rolls of dough into pieces about 1in long. Using your fingertip, press against a piece of dough and roll it slightly to form an indentation. As the gnocchi are made, place them on a baking tray and lightly dust with flour.
- STEP 5
Boil a saucepan of salted water and gently drop the gnocchi, a few at a time, into the water. As soon as they rise to surface, remove them with a slotted spoon and drain well.
- STEP 6
Arrange on a warm serving dish and serve with nettle pesto or tomato and nettle sauce.