Nettle Gnocchi with Dried Tomatoes and Spring Onions
[Vegan]

1. 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.
2. 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.
3. 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.
4. 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. 
5. Once all the gnocchi are ready, sprinkle them with flour before cooking them.

For seasoning:

1. Rehydrate the tomatoes in boiling water for 30 seconds and chop them with a knife. Desalt the capers and chop them with a knife.
2. 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).
3. 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.
4. 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.