Prep time:

1 h

Cooking time:




Wine pairing:

Panizzi Vernaccia di San Gimignano docg

Nettle gnocchi

Boil the potatoes in abundant salted water. Meanwhile, wash the nettles (use gloves!), boil them for 5 minutes and finely chop them. Mix the nettles with a few tablespoons of oil, a little salt and 2 yolks.

When the potatoes are ready, drain them, peel them, let them cool, mash them with a fork, add them to the nettle and mix well. Add the flour to sprinkle and stir in everything. On the work surface sprinkled with flour, make cylinders and cut them, forming small gnocchi. Let the them rest in the open air for 15 minutes, meanwhile boil the water, salt and cook the gnocchi for a few minutes, until they come to the surface by themselves. Roll them up with the skimmer and serve seasoned with oil or melted butter and Parmesan.

Ingredients (4 people): 500 g of potatoes, 120 g of 00 flour, 200 g of nettles, 2 yolks, extra virgin olive oil, salt.