Gnocchi di Ortiche con Pomodoro

Nettle Gnocchi with Tomato Sauce

Preparation info
  • Serves


    • Difficulty


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.


  • 100 g nettles, prepared
  • salt flakes
  • 420 g


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