Nettle Gnocchi

Nettle gnocchi is a delicious and colorful dish that brings a touch of nature to the table. Here’s how to prepare them:

Ingredients

• 1 kg of floury potatoes
• 300 g of young nettle leaves (remember to pick them with protective gloves)
• 250-300 g of 00 flour, and a bit more for working
• 1 egg
• Salt to taste
• Nutmeg (optional)

Preparation

1. Start by boiling the potatoes with their skin on in salted water. Once cooked, peel them while still hot and mash them on a pastry board with a potato masher.

2. Meanwhile, clean the nettles by removing the stems and washing them thoroughly. Boil them for a couple of minutes in salted boiling water, then drain, squeeze out well and chop finely.

3. Add the chopped nettles to the mashed potatoes. Then incorporate the egg, a pinch of salt, and a bit of grated nutmeg, if you like.

4. Start adding the flour gradually, working the dough until it becomes soft but not sticky. The amount of flour needed can vary depending on the moisture of the potatoes and nettles.

5. Divide the dough into parts and on a floured surface form rolls about 2 cm thick. Cut the rolls into pieces of about 2 cm, these are your gnocchi.

6. Bring a large pot of salted water to boil. Cook the gnocchi in boiling water and wait for them to float to the top. Once they rise, let them cook for another minute, then remove them with a slotted spoon.

7. Dress the nettle gnocchi with the sauce you prefer. They can be served with a simple dressing of melted butter and sage or with a tomato and basil sauce.

Curiosity

Nettles, despite their “bad reputation” because of their stinging power, are rich in iron and vitamins. Once cooked, they lose their stinging ability and become a delicacy that lends itself to multiple uses in the kitchen.

I remind you to handle nettles with gloves during collection and cleaning, to avoid unpleasant irritations. Enjoy your meal!