U RecettAriel
Gnocchi de urtėghe,
Gnocchi di ortiche,
"Gnocchi" made with nettles
Nettles have always been used as a food: they're free, common, tasty, healthy and they're the first to sprout after the winter.
To serve 6:
1 k. (2.2 pounds) nettles
500 g. (1 1/4 pounds) fresh ricotta
5 eggs
350 g. (3 1/2 cups) flour
A hint of nutmeg
Salt
Using gloves, wash the nettles well and pick them over, discarding the ribs, boil them for a few minutes in boiling salted water, then drain them well and mince them with a mezzaluna ( "half-moon", a twin-handled, crescent-shaped blade -- if you use a food processor be careful not to liquefy the greens). Cook briefly in a pan without oil or butter to dry them well. Cool them.
Combine the flour, minced greens, ricotta, eggs, nutmeg and a pinch of salt in a large bowl and work the mixture until is smooth and soft, first with a wooden spoon and then with your hands.
Using your hands and keeping the dough floured lest it stick, roll the dough into a thin snake and cut it into pieces no longer than 2 cm. (3/4 of an inch).
While the gnocchi are drying a little on your work surface bring abundant lightly salted water to boil.
Add the gnocchi to the water, removing them as soon as they are done with a skimmer (they'll rise to the surface; taste one to make sure, it should be firm but not taste raw).
You can serve them with abundant unsweetened butter and freshly grated Parmigiano or with a tomato sauce.
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