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 Oven bake the potatoes for approx. 1hr in 180CContinue reading “Nettle gnocchi and wild garlic pesto recipe”
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Charlotte Johnston Acupuncture 