1 kg/2 lb potatoes 200 g/7oz stinging nettles, finely chopped
200 g/7 oz plain flour 1 egg, lightly beaten
80 g/3 oz butter 1 clove garlic
4 fresh sage leaves 50 g/2 oz Parmesan cheese, freshly grated salt


1.Steam or boll the potatoes for 25 minutes until tender, then mash with a potato masher while still hot. Stir in the nettles, followed by the flour Beat in the egg, season with salt and knead.
2. Divide the dough into several pieces and shape each into a roll about 1.5 cm/ 2/3 inch in diameter.
3.Cut into 2-cm/ 3/4-inch lengths and press them gently against the fine face of a grater. Bring a large pan of lightly salted water to the boil, add the gnocchi, a few at a time, and remove with a slotted spoon as they rise to the surface.
4.Meanwhile, melt the butter in a small frying pan, add the garlic and sage leaves and cook for a few minutes until the garlic is lightly browned.
5. Remove and discard the garlic. Place the gnocchi on a warm serving dish, pour the sage butter over them, sprinkle with the Parmesan and mix gently.

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