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Nettle gnocchi with tomatoes and pinenuts

Delicious plump parcels of potatoe with a fresh tomatoe sauce - absolutely delish!


  • 1 bunch stinging nettles! - you can use trimmed english spinich if you like.

  • 900g potatoes, peeled and chopped (sabago is good)

  • 1 egg, lightly beaten

  • 115g gluten flour mix, approximately

  • extra virgin olive oil

  • 1 tin organic tomatoes

  • 4 cloves of garlic chopped roughly

  • 2 tbsp pine nuts toasted

  • freshly ground black pepper

  • 2 tbsp fresh basic leaves of 4 teaspoons basil pesto


  • 1.

    Cook the nettles (or spinach if using) over a low heat until wilted. Drain and rinse under cold water, squeeze out the excess water and chop finely. You'll end up with only a small amount - that's ok.

  • 2.

    Cook potatoes, uncovered in simmering water until tender. Drain and then pass through a ricer. Place potatoe in bowl and once cooled add the egg and nettle, season to taste.

  • 3.

    Place potatoe mixture on work surface and slowly add the flour, kneading into a smooth dough. Use more or less flour depending on the dampness of the potatoe. Divide potatoe dough into four and roll each piece into a log. Using a sharp knife cut into 2cm pieces, and roll on gnocchi board.

  • 4.

    Meanwhile saute the garlic in olive oil and then add the tomatoes, simmer on high heat, and season with salt and pepper. If too acidic add a small amount of sugar (less than 1/2 a tspoon.

  • 5.

    I didn't boil my gnocchi but decided to saute them in olive oil (like the chefs do after boiling) and it turned out really good.

  • 6.

    Serve with the tomatoe sauce on top, sprinkled with the pine nuts and basil or pesto.


I thought the nettle dough was a little fragile and that's why I decided to saute them. Maybe the dough needed more flour or more egg? Either way, it turned out great and tasted delicious and I would definitely serve this to guests at a dinner party. The simple tomatoe sauce was perfect so don't be tempted to dress it up more.

You can serve this with a crisp green salad.

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