Nettle breadcrumb gnocchi with a light tomato sauce, wild mint butter and parmesan. Serves 4 as an appetizer or two as an entree.
Course: Appetizer, Main Course
Keyword: Pasta, Stinging Nettles, Wood Nettles
1recipe sourdough nettle gnocchisee recipe
1cuphomemade tomato sauceyour favorite type
1.5tablespoonsfinely shredded wild or cultivated mintspearmint
Kosher salt and fresh ground black pepper
¼cupdry white wine
Fresh grated parmesanfor serving
Warm the tomato sauce and keep hot, taste and adjust the seasoning if needed.
Meanwhile, in a small saucepan, heat the butter on medium heat until it darkens and smells toasty, add the mint, taking pleasure in the sizzle and delicious aroma of butter and herbs, along with a pinch of salt and pepper and cook for 20 seconds, then add the wine and turn off the heat.
Cook the nettle gnocchi is boiling lightly salted water for 4-5 minutes, then transfer to the sauce pan with the butter or toss in a bowl.
Divide the tomato sauce between for small soup bowls or appetizer bowls, divide the gnocchi evenly between them, spooning the excess butter over the top of each. Garnish with a pinch of extra mint chiffonade if you have some, and pass the parmesan at the table.