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Bake the potatoes in the oven until tender and scoop out the middles and put through a potato ricer. Add a pinch of salt.
Flour your board well and put the potato on the board and make a well in the middle, add the beaten egg and combine with floured hands until you have a smooth dough thus incorporating the flour.
Roll the dough into a chipolata shape and then cut into pieces. Bring a pan of water to boil, add the gnocchi and wait till they rise to the top. Drain and leave covered.
Wilt the young nettle leaves quickly in boiling water. Drain add to the gnocchi together with a large dollop of the pesto.