Delicious plump parcels of potatoe with a fresh tomatoe sauce - absolutely delish!
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.
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.
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.
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.
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.
Serve with the tomatoe sauce on top, sprinkled with the pine nuts and basil or pesto.
Nutritional analysis per serving (4 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
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You can serve this with a crisp green salad.
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