Nettle, Walnut & Ricotta Gnocchi

RECIPE

NETTLE, WALNUT & RICOTTA GNOCCHI

Forage for your ingredients to make this unusual dish - nettle, walnut and ricotta gnocchi with a sage butter sauce from Sarah Hemsley.


SERVES:
4 people

COOKING TIME:
Prep - foraging time +1hr prep + 1/2hr dough rest
Cooking time - 5-10 minutes


INGREDIENTS:

For the gnocchi:

- Approximately 60 nettle tops ( roughly 4 or 5 small leaves to a top ) 250g floury potatoes like King Edward

- 100g plain flour, plus extra for dusting

- 25g semolina

- A pinch of ground nutmeg

- 1 egg, lightly beaten

- 50g finely chopped walnuts, plus extra for topping

- 1 tbsp ricotta

- 20g grated Parmesan

- Zest of 1⁄2 lemon

- Freshly ground black pepper to taste

For the sauce:

- 200g butter

- 8-10 sage leaves

- 1 clove of garlic, thinly sliced

- Freshly ground black pepper to taste

- Juice of 1⁄2 lemon

Prepare your nettles
METHOD:
Make the 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.

9 - Meanwhile add the gnocchi to a pan of boiling salted water. It should only take about 5 minutes, when the gnocchi has risen to the surface of the water then remove with a slotted spoon to a warm plate. Spoon the sage butter over the gnocchi and grate over parmesan cheese and a sprinkling of chopped walnuts and serve with a seasonal green salad.

Nettle, Walnut & Ricotta Gnocchi

NOTE - Gnocchi freezes really well. Open freeze the uncooked gnocchi on a tray then when frozen place into a freezer bag. Cook from frozen.

Top with grated parmesan cheese and chopped walnuts ( ​optional​ )


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