A traditional, rustic Italian gnocchi made from nettles, cheese, breadcrumbs and egg. Serves 4 as a light appetizer or two as an entree. Scale as needed.
Course: Appetizer, Main Course, Pasta
Keyword: Gnocchi, Stinging Nettles
Pinchof kosher salt
A few scrapes of fresh nutmegto taste
½cupgrated parmesan cheese
¾cupdry breadcrumbspreferably sourdough (gluten free breadcrumbs are fine here too)
2large egg yolks
All purpose flour or equivalentfor rolling the gnocchi
Prepare a pot for steaming, a pasta pot with a steamer insert works well. Wash and clean the nettles, then steam for 2-3 minutes.
Remove the nettles and allow to cool naturally, spread out on a tray. Chop the nettles, then combine in a food processor with the eggs, cheese, nutmeg, and pinch of salt and blend to a smooth-ish paste. Scrape the nettle mixture into a mixing bowl, combine with the breadcrumbs, cover, and allow to hydrate for at least 4 hours.
Separate the dough into 4 balls, then, with floured hands, roll the dough out into ½ inch logs. Cut the logs on the diagonal with a bench knife, toss with flour, and reserve until needed. From here the nettle gnocchi can be cooked straight away, or frozen until needed.
To cook them, bring a pot of lightly salted water to a boil, add the gnocchi and cook for 4-5 minutes until they float and are cooked throughout. Cut one in half to check their doneness, as when they float they will still need another couple minutes to cook through as they’re more dense than regular gnocchi.