Potato and nettle gnocchi are a delicious variation of traditional gnocchi, enriched by the unique and healthy flavor of nettle. Yellow-fleshed potatoes, flour and boiled nettles are mixed together until a smooth and homogeneous dough is formed. The gnocchi are then cooked in boiling water and dressed with melted butter, Grana cheese and chopped parsley. The result is a tasty and nutrient-rich dish, perfect for a special lunch or dinner.
Boil the potatoes and press them through a potato ricer
Season the purée with salt, chopped parsley, nutmeg and grated Grana cheese, then let it cool
Add the nettles processed in a food processor, the eggs and the flour, then knead
Roll the dough into ropes and cut them into small pieces
Dress with a fresh tomato sauce
Pan
Grater
Bowl
Knife
Cutting board
Store the potato and nettle gnocchi in an airtight container in the refrigerator for up to 2-3 days.
Potato and nettle gnocchi are a traditional dish of Italian cuisine, particularly widespread in the central-northern regions.
Italia
| Energy (kcal) | 140.15 |
| Carbohydrates (g) | 26.23 |
| of which Sugars (g) | 0.73 |
| Fat (g) | 1.68 |
| of which Saturates (g) | 0.77 |
| Protein (g) | 5.78 |
| Fiber (g) | 1.81 |
| Sale (g) | 0.08 |
