Gnocci with Wilted Nettles and Nettle & Wild Garlic Pesto

Cooking Time

Ingredients

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Ingredients

  •   2 large potatoes, 200g when cooked (floury varieties are best)
  • g gluten free flour
  •   1 small egg (beaten)
  • g young nettle leaves nettle and wild garlic pesto
  •   salt

Method

  • 1

    Step 1

    Bake the potatoes in the oven until tender and scoop out the middles and put through a potato ricer. Add a pinch of salt.
  • 2

    Step 2

    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.
  • 3

    Step 3

    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.
  • 4

    Step 4

    Wilt the young nettle leaves quickly in boiling water. Drain add to the gnocchi together with a large dollop of the pesto.

Ingredients

  • 2 large potatoes, 200g when cooked (floury varieties are best)
  • 100 g gluten free flour
  • 1 small egg (beaten)
  • 150 g young nettle leaves nettle and wild garlic pesto
  • salt