Potato and nettle gnocchi
Instructions
Boil the potatoes and mash with a potato masher.
Season the puree with salt, parsley, nutmeg, grated grana and leave to cool.
Join nettles passed to mill flour, eggs and flour and knead.
From dough working of small and cut them into chunks.
Season with a fresh tomato sauce.
Ingredients and dosing for 4 persons
- 1000 g of yellow-fleshed potatoes
- 350 g of flour
- 150 g of boiled nettle and squeezed
- 2 eggs
- 50 g of grana
- Chopped parsley
- Unrefined sea salt
- Nutmeg