Sounds mad until you try it – nettles give these Italian dumplings a vibrant green colour and an earthy flavour that'll have everyone asking for seconds.
• 4 large handfuls young nettle tops (wear gloves when picking!)
• 500g floury potatoes, peeled and chopped
• 300g plain flour, plus extra for dusting
• 2 tbsp olive oil
• 1 tsp salt
• Pinch of nutmeg
For serving:
• 3 tbsp olive oil
• 2 cloves garlic, thinly sliced
• Handful of fresh herbs (thyme, sage or rosemary)
• Salt and pepper to taste
1. Wearing gloves, wash the nettles thoroughly, then blanch in boiling water for 2 minutes until wilted.
2. Drain, refresh under cold water, squeeze out excess moisture, and finely chop.
3. Boil the potatoes until tender, drain well, and mash until smooth.
4. Mix in the chopped nettles, salt, nutmeg, and olive oil.
5. Gradually add the flour, mixing to form a soft dough that doesn't stick to your hands.
6. Divide the dough into 4 pieces and roll each into a long sausage about 2cm thick.
7. Cut into 2cm pieces and press lightly with a fork to create ridges.
8. Bring a large pan of salted water to a gentle boil.
9. Cook the gnocchi in batches – they're done when they float to the surface (about 2-3 minutes).
10. Meanwhile, heat olive oil in a pan, add garlic and herbs, and fry gently.
11. Transfer cooked gnocchi with a slotted spoon to the herb oil, toss gently, and serve.
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