A Nell's Restaurant Recipe

Nettle Gnocchi

Serves eight

3 lbs. peeled Russet potatoes
2 eggs
1/2 tsp. freshly grated nutmeg
1 lb. nettles
1 1/2 - 2 cups flour
salt and pepper

Cook potatoes whole in boiling water till tender. Press through potato ricer.

Blanch nettles in large pot of boiling water for 2 minutes. Shock in bath of ice water. When cold, drain and squeeze all water out of nettles. Then chop moderately fine.

Combine warm riced potatoes, eggs, nutmeg, salt and pepper. Lightly mix together. Then add flour till dough comes together and is barely sticky on the outside.

Cut off a section of dough and on a floured surface roll into a 1/2 inch snake. Cut into 3/4 inch lengths and pinch the middles. Hold on a floured tray as you form all the dough.

When ready to serve cook in boiling salted water till they rise to the surface. Strain from the water and toss with butter and Parmesan cheese.

Note: These gnocchi can be served on their own or as a starch with poultry, meat or fish. At the restaurant we combine them with poussin, baby carrots and a fennel seed sauce.