Foraged Nettle Gnocchi With Wild Garlic Pesto
Make the most of springtime’s bright green shoots in this recipe which combines heady wild garlic and tender nettle leaves.
Keywords
- FORAGED NETTLE GNOCCHI WITH WILD GARLIC PESTO
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.daylesford.com.
Cooking tools:
- Potato ricer
- Food processor
- Kitchen scale
- Sifter
- Grater
- Oven
- Baking sheet
- Chef's knife
- Mixing bowl
- Fork
- Pot
- Slotted spoon
- Spoon
- Skillet
- Stove
- Measuring spoon
- Mason jar
- Plate
Ingredients
- 550g King Edward Potatoes (should yield 225g cooked flesh)
- 75g plain flour
- 45g semolina
- generous pinch of salt
- twist of black pepper
- 25g nettle leaves, finely chopped
- 3 egg yolks, beaten
- 50g wild garlic leaves
- 10g parsley
- 30g parmesan, finely grated
- 40g pine nuts
- 100ml extra virgin olive oil
- 1 tbsp lemon juice
- pinch of salt
- generous twist of black pepper
- 15g butter
- 70ml stock
- Generous handful of finely grated parmesan
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