Updated: Dec 16, 2020
3-4 handfuls of wild stinging nettles, washed and chopped into small pieces
¼ cup olive oil
1tsp sea salt
1-2 cloves of garlic
1 handful of pine nuts
Put all the ingredients into a food processor until you have a smooth paste.
535g cooked and peeled potatoes, I used Yukon
1 tsp (5g) salt
2 ½ all-purpose flour
Press your cooked and cooled potatoes through a potato ricer. In a large bowl, add salt, pesto and the flour and mix the ingredients together. Knead into a cohesive ball. If the dough is too sticky add more flour or if its to dry add a little bit more olive oil. It’s important not to have a too wet and sticky dough, so that you can form it into small Gnocchi’s. Keep the dough covered, to avoid it drying out, and take a small section at a time to form into the gnocchi. Take a small piece, about the size of your thumb and squeeze it into your fist to make a small ball and then press it onto your gnocchi board. Alternatively, place a fork sitting face down on the counter and take the ball and place it at the top of the backside of the tines of the fork. With the thumb on the piece dough, slide the gnocchi down the tines of the fork (or gnocchi board) until you reach the counter. The gnocchi will turn under your thumb until it has grooves going around about ¾ of the dough and a small inset divot where your thumb was.
Repeat with the remaining pieces of the dough. If the dough becomes too sticky at any point, toss shaped gnocchi with flour so they don’t stick together and knead a bit of extra flour into the remaining unshaped dough.
To cook the gnocchi, bring a large pot of salted water to boil. Add half the gnocchi to the pot and cook for 4-5 minutes, or until the gnocchi float to the top and have cooked an additional minute at the top. Remove the cooked gnocchi with a slotted spoon and then cook the second batch.