Gnocchi di Ortiche con Pomodoro

Name: Gnocchi di Ortiche con Pomodoro (Nettle Gnocchi with Tomato Sauce)
Yield: Serves 4
Cuisine: Italian
Ingredients: 16 basil leaves; 420 g russet or other floury potatoes, scrubbed; 40 g Grana Padano, freshly grated; 100 g nettles, prepared; salt flakes; 1 egg yolk; 1 pinch of freshly grated nutmeg; fine salt; rock salt, as needed; 1 golden shallot, chopped; 90 g cornflour, sifted, plus extra for dusting and if needed; 50 ml extra virgin olive oil; 1 clove garlic, chopped; 1 small oxheart tomato or large vine-ripened tomato, diced

Nettle Gnocchi with Tomato Sauce

Preparation info

Serves
4

Difficulty
Easy

Appears in

A Lombardian Cookbook

By Alessandro Pavoni and Roberta Muir

Published 2015

About

When we harvest nettles from the wild in Italy, we only pick the young shoots and tops, as they are the most tender. If nettles aren’t available, use spinach, silverbeet or another leafy green.

Ingredients

100 g nettles, prepared
salt flakes
420 g

Method

Bring a large heavy-based saucepan of salted water to the boil. Add the nettles and boil for 5 minutes, then place in iced water to cool. Drain well, squeezing to remove as much moisture as possible; once they’re cooked they no longer sting. Transfer to a food processor and process for 5 minutes or until a very smooth purée forms, adding a little water if necessary to help it blend. Transfer to