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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.
Add the egg and flour to the potato mixture and bring the mixture together to form a dough.
Divide the dough into several pieces and roll out gently with our hands until you have rolls about 3/4 in diameter.
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.
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.
Arrange on a warm serving dish and serve with nettle pesto or tomato and nettle sauce.