Nettle gnocchi with dolcelatte sauce

Nettle gnocchi with dolcelatte sauce

Gnocchi di ortica con salsa al dolcelatte

By
From
The Collection
Serves
4
Photographer
Alastair Hendy

Ingredients

Quantity Ingredient
200g nettle leaves
700g floury potatoes, peeled and cubed
salt
pepper
200g plain flour, plus extra for dusting
1 large egg
55g parmesan, grated

Sauce

Quantity Ingredient
100g dolcelatte cheese, cut into small cubes
100ml milk
55g unsalted butter

Method

  1. 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.
  2. Put 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 at a time and roll them 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. Take a piece at a time and roll each down over the prongs to form a pattern that resembles little ridged shells. Leave to rest on a clean cloth.
  3. 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 pot of salted water to the boil, then add the gnocchi. When they rise to the surface after a few seconds, they are ready. Drain them and add to the sauce immediately. Sprinkle with Parmesan and pepper.

Tags:
The Collection
Antonio
Carluccio
Carlucio
Italian
Mediterranean
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