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Nettle gnocchi with dolcelatte sauce
Serves 4 Starters and mains
Ingredients
- 200g nettle leaves
- 700g floury potatoes, peeled and cubed
- 200g plain flour, plus extra for dusting
- 1 large egg
- 55g parmesan, grated, to serve
For the sauce
- 100g dolcelatte cheese, cut into small cubes
- 100ml milk
- 55g unsalted butter
Method
Cook the nettles in boiling water for 10 minutes, then drain and squeeze out all the residual liquid. Cook the potatoes in boiling salted water until tender, then drain and mash to a purée while still warm.
Place the potatoes on a clean work surface and mix in the flour. Liquidise the nettles with the egg and season to taste. Add this to the potato mixture and knead to a soft dough.
On a well-floured surface, take sections of dough one at a time and roll out with the palm of your hand to form a sausage 2cm in diameter. Cut into chunks of about 3cm in length, and dust with a little flour. One of these gnocchi pieces at a time, roll each one over the prongs of a fork to form a pattern that resembles little ridged shells. Leave to rest on a clean cloth.
Next, combine the dolcelatte and milk and process together. Melt the butter in a large pan, then add the milk and cheese mixture and allow to melt over a low heat.
Bring a large pan of salted water to the boil, then add the gnocchi. When they rise to the surface after a few seconds, they are ready. Drain and add them to the sauce immediately. Sprinkle with parmesan and pepper to serve.
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