NETTLE, WALNUT & RICOTTA GNOCCHI

1 - Prepare the nettles with care. Wearing washing up gloves, wash thoroughly in a sink full of warm tap water. Snip the tough stalks away and place into a pan of salted boiling water for 2 minutes, this will remove the sting. Drain through a sieve, rinsing with cold water. Tip out onto a clean, dry towel. Wrap the nettle leaves in the towel and ring out the excess water, alternatively, use a salad spinner. Pat dry and finely chop with a mezzaluna or in a food processor.

2 - Meanwhile peel and chop the potatoes into cubes and add to a pan of salted boiling water and boil for 15 - 20 minutes until soft. Drain and add to a large bowl, allow to cool slightly before mashing.

3 - Add the flour, semolina, walnuts, parmesan, lemon zest, nettles, nutmeg and pepper to the mashed potato.

4 - In a separate bowl, mix the ricotta with the beaten egg and slowly add to the mashed potato mixture and mix together until a dough is formed, add a little more flour if the dough is too sticky.

5 - Rest the dough in the fridge for half an hour until it firms up a little, which will make it easier to roll out.

6 - Lightly dust a work surface with flour. Divide the dough into two halves. Roll both halves out into a thin sausage shape then slice into small pieces, roll into balls to make the gnocchi. For greater accuracy and consistency, weigh each piece, about 10-14 g makes a good size gnocchi!

7 - Use a ridged butter pat or the back of a fork to make grooves on the gnocchi.

8 - In a small pan over a very low heat, melt the butter. Add the sage, garlic and lemon juice and heat for a few minutes until the butter has all melted and starts to turn a rich amber colour.