Nettle Gnocchi

Nettle Gnocchi

© Constantin Fischer

Nettle Gnocchi

Nettle Gnocchi

© Constantin Fischer

For the gnocchi:

Ingredients (Serves 4)

1
kg
floury potatoes
300
g
flour
1
egg
1
handful
nettle
1
handful
sorrel
salt

For the sauce:

Ingredients (Serves 4)

250
g
asparagus, white
200
g
baby spinach
1/4
l
white wine
1
teaspoon
vegetable stock granules
1
cinnamon stick, approx. 4 cm
1
star anise
salt
pepper
olive oil
peanut oil

For the strawberries:

Ingredients (Serves 4)

250
g
strawberries
1
orange
Tonka bean
salt
black pepper

To serve:

Ingredients (Serves 4)

parmesan, shaved
  • Peel potatoes and boil in salted water for approx. 25 minutes until soft, strain and let dry.
  • Finely chop nettle and sorrel. Then mash the potatoes and knead together with the egg, flour, nettle, sorrel and a little salt into a dough.
  • Form rolls approx. 1.5 cm thick from the dough and cut them into gnocchi-sized pieces. Always dust with flour.
  • Cook gnocchi in well-salted, simmering water until they float on top. Strain and pour into a bowl.
  • Remove the stalk from the strawberries, cut them into small cubes and place them in a bowl. Add a little grated orange peel, grated tonka bean, salt, pepper and drizzle with olive oil. Mix gently.
  • Cut off the ends of the asparagus and peel the stalks. Then cut diagonally into thin slices and fry them in a pan with a little peanut oil. Deglaze with white wine. Add the soup/stock powder, cinnamon stick and star anise and bring to the boil briefly. Then add the spinach and leave to infuse for a few minutes.
  • To serve, shave a little Parmesan over the dish. Photos of the preparation in the picture gallery.

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