Nettle Gnocchi With Herb Butter Sauce

Sastojci

Nettle Gnocchi With Herb Butter Sauce

1 lb 12 oz waxy potatoes

1 lb 12 oz young gene nettle leaves

2 eggs, lightly beaten

1/2 c grated parmesan cheese

7 oz all purpose flour

1 3/4 oz butter

1 T each tarragon, sage, mint, basil, thyme, parsley

splash good-quality brandy

1 c cream

Boil potatoes in their skins in lightly salted water for 15-20 mins, being careful not to

overcook them. Drain and when cool enough to handle, peel. Pass through a food mill

or grate them into a large bowl.

Wearing gloves, rinse the nettles in a couple of changed of cold water, then boil for a

couple minutes in lightly salted water. Drain well and squeeze out excess water. Chop

finely and mix with potatoes. Add egg, parmesan, and s & p. Add enough flour to make

a soft and elastic dough, mixing with hands.

Bring a large pot of salted water to a boil. Lightly flour work surface. Working quickly,

break off pieces of dough and roll out into long cylindrical strands of about 1/2 inch in

diameter. Cut these strands into pieces about 3/4 inch intervals with a knife. Put them

onto a lightly floured tray until ready to cook.

Cook prepared gnocchi in batches in the boiling water for 2-3 mins. When they float to

the surface they are ready. Keep in buttered oven dish.

Melt butter in large saucepan. Add herbs and cook a min or so to flavor the butter. Add

brandy, cook for another minute, then add the cream. Heat through until it bubbles up.

Remove gnocchi with slotted spoon or wire strainer, allowing water to drain off and add

them to the saucepan. Toss to coat evenly. You can add a little hot milk or some

cooking water to thin it out if necessary, although it should not be too liquid. Sprinkle

with parmesan cheese and serve immediately.