Nettle and Potato Gnocchi

Serves 4


600g floury potatoes, peeled
150g nettle leaves
120g hard cheese
2 egg yolks
salt and pepper
120g plain flour
a little semolina or rice flour to coat
olive oil
3 tablespoons butter
2 tablespoon chopped fresh sage leaves
2 garlic cloves, finely chopped
2 tablespoons walnut halves, sliced


For the gnocchi, chop the potatoes into even-sized pieces, then steam until tender. Mash the potatoes or pass them through a sieve.

Cook the nettles in boiling water for 5 minutes, then cool them under cold running water. Squeeze out all of the water and chop the nettles very finely in a food processor, then stir them into the potato mash.

Add 80g of the cheese and both the egg yolks, and season well. Add most of the plain flour and quickly work it into the potato. If the dough feels like it is not too sticky to roll out , nick off a small piece, roll it into a ball and drop it into the boiling water to test. If it floats to the top and it holds its shape firmly don’t add any more flour to the dough. If it breaks apart add a little more flour again and test again. Cut the dough into 3 or 4 pieces and roll each into a long tubulant shape, about the thickness of your finger, and cut off pieces 2.5cm long. Roll each one into an oblong. As you go, keep the gnocchi on a tray, tossed in a little flour.

To cook the gnocchi, drop the batches into a large saucepan of boiling water, taking care not to overcrowd the pan or gnocchi will stick. The gnocchi are done when they float on the top. Remove the cooked gnocchi with a slotted spoon and toss in a little olive oil.

While the gnocchi are cooking, melt the butter in a panwith 1 tablespoon of olive oil, and fry the sage, garlic and walnuts for 1-2 minutes, then stir in the gnocchi.

Serve and sprinkle over the remaining cheese.