Nettles can be used in the kitchen in soups, risottos, ravioli stuffing, pancakes, pasta pesto or simply sautéed as a side dish. In this case, they're used for gnocchi! This delicious dish is seasoned in a simple but tasty way.
Nettle Gnocchi with Dried Tomatoes and Spring Onions [Vegan]
- 1 3/4 pounds of potatoes (better if old)
- 2 1/4 cups of nettles (after already cooked and squeezed)
- 2 tablespoons extra virgin olive oil
- Spelt flour as needed)
- Untreated sea salt to taste
- Acidified umeboshi as needed
- Pepper as needed
- 10 dried tomatoes
- 5 salted capers
- 2 bunches of red tropea onions
- 2 sprigs of fresh thyme
- Extra virgin olive oil as needed
- Lemon zest as needed
- Dried cornflower petals as needed
- Fig compote with cardamom
- Chives to decorate as needed
- Wash the nettles and blanch them for a few minutes, drain and squeeze them well then sauté them in a pan with olive oil and the umeboshi (alternatively, salt with whole sea salt). Allow to cool and chop finely.
- Choose potatoes that are all the same size, wrap them one by one in an aluminum foil and cook in the oven at 400°F until they are cooked through (check with a skewer). Mash the potatoes with a potato masher after having peeled them and mix them with the nettles.
- Flour a wooden worktop and start to add as much flour to the dough as is needed to form a ball of soft dough that does not stick to the hands.
- Cut the pieces of dough and stretch them with your hands to form long cylinders with a diameter of about 2 cm. Cut into bite-sized pieces for the gnocchi and pass them on the special rigagnocchi tool or on the back of a fork to create the classic stripes.
- Once all the gnocchi are ready, sprinkle them with flour before cooking them.
- Rehydrate the tomatoes in boiling water for 30 seconds and chop them with a knife. Desalt the capers and chop them with a knife.
- Prepare a sauce of olive oil and thyme in the pan and sauté the spring onions cut into slices with a little salt (if necessary add a little water to keep them from burning).
- Cook the gnocchi a few at a time (to prevent them from sticking together), in boiling salted water and drain them as soon as they float. Season them immediately with a quality olive oil.
- Serve the gnocchi with spring onions, capers and tomatoes and a fine grated organic lemon zest. Add a few drops of fig compote with cardamom, dried cornflower petals and chive stalks. Dust with pepper if desired. Serve immediately.