Nettle gnocchi and wild garlic pesto recipe

Ingredients (serves 2)

For the gnocchi

300g potatoes

70g plain flour

40g semolina

20g nettles, finely chopped

2 eggs, beaten

Salt and pepper

 

For the pesto

50g wild garlic

2tbs energevita flakes

40g hazelnuts or cashew nuts

100ml olive oil

Plus 50ml vegetable stock

 

  1. Oven bake the potatoes for approx. 1hr in 180C oven. Whilst still hot scoop out flesh and lightly mash.
  2. Sift flour and add semolina, nettles, potatoes, eggs, salt and pepper
  3. Stir just until it all comes together into a thick, be careful not to over work
  4. Dust a clean work surface with flour and roll out dough into a long sausage about 2cm thick. Cut into 5cm lengths and dust with flour.
  5. For the pesto, blitz all the ingredients into a coarse paste
  6. Bring a pan of water with a pinch of salt to the boil and turn to a simmer to gently drop in gnocchi. When they rise to the surface remove with a slotted spoon. 
  7. Fry gnocchi in butter in a heavy saucepan until golden, add stock and tablespoon of pesto.
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