Source: Christophe Hille, A16 Restaurant.
3 cups nettles
½ pound ricotta
Salt, to taste
2 egg yolks
1 whole egg
¾ cup all purpose flour, plus more for dusting
Grated parmesan or pecorino cheese
- Pulse nettles, ricotta, and salt in a food processor to form a homogenous and well-seasoned mix. Add the egg yolks and whole egg; pulse once more to incorporate
- Dust a clean work surface with flour. Turn the nettle mixture out onto the surface, and using a bench scraper, cut half of the flour into the mix until incorporated. Repeat with the remaining flour.
- Flatten the mix out into a rectangular shape and cut 1-inch wide strips. Roll the strips into logs. Using a pizza cutter, cut the logs into 1-inch gnocchi, keeping the pieces well coated with flour to prevent sticking.
- Bring a large pot of salted water to a full boil. Cook the gnocchi until they rise to the surface. Drain and then heat in desired sauce (brown butter, olive oil, or broth) for an additional minute. Finish with good quality parmesan or pecorino.
- Chard, borage, or rapini can be used as a substitute for nettles. Alternately, a mix of any of the above can be used. Finish these tender gnocchi with a simple sauce such as browned butter, extra virgin olive oil, or good quality broth.