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Nettle & 
Ricotta Gnocchi

This beautiful, easy to make, gnocchi is even better when made with your own homemade ricotta.

Nettle & 
Ricotta Gnocchi

Serves 4 as a starter

large bunch of stinging nettle or spinach
150g homemade ricotta
50g finely grated parmesan, extra to serve
1 free-range egg
pinch of nutmeg
1 cup white spelt flour, plus approx 1 cup extra for kneading
extra virgin olive oil, to serve

Wash nettle, remove tough stalks. Place in a saucepan, cover. Cook over a low heat until wilted. Spoon nettle into a sieve; press out as much liquid as possible. The result will only be small amount of cooked nettle, about ¼ cup.
In a food processor blend nettle, ricotta, parmesan, egg and nutmeg until smooth. Add flour; pulse until mixture comes together.

Tip dough on to a floured bench. Knead, adding extra flour until a smooth consistency is achieved. Use a pastry cutter or bread knife to cut dough into 8 pieces. Roll each piece in to a long thin log, about 1cm wide. Cut into 3cm lengths and indent each piece with the tines of a fork.

Bring a large pot of water to a rapid boil; add 1 teaspoon salt. Cook gnocchi in batches. They are ready when they float to the surface. Scoop out with a slotted spoon; drain in a colander.

Serve with extra virgin olive oil and parmesan.

Smart tip + 
Always wear gloves when handling nettle. Once it is wilted and cooked, its prickles, which are made up of mostly water, are no longer a problem.

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