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]

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Serves

4-6

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Ingredients

  • 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

For seasoning:

  • 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
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Preparation

  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.
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