Recipe file Gnocchi-out!
HEAD CHEF AT THE MAGDALEN CHAPTER BEN BULGER SHARES HIS RECIPE FOR NETTLE GNOCCHI
Nettle gnocchi
(serves two)
Don’t buy nettles! There are plenty for free. Look for the youngest of shoots from the top of the plant. Don’t pick any that are starting to flower, and make sure that you’ve got a good pair of gloves on (I’ve been stung through my kitchen gloves before!) While prepping nettles, still wearing the
gloves, pick off the young top leaves and give a really good wash in cold water (keep those gloves on!) To cook nettles, blanch them in plenty of salted water, drain and cool, and squeeze out the excess water (you can take off the gloves now!). Then decide what you want to use them for and whether you’re going to chop or whizz them up in a food processor. You can use nettles in tarts with goats
cheese, mix them with blue cheese then put on toast and grill until bubbling, whizz them into soups, chop and drop into a risotto or use in omelettes, frittatas or scrambled eggs.
Ingredients: 600g potatoes, peeled and cut into even-sized pieces 150g well-washed nettle tops 2 egg yolks Salt and pepper 120g plain flour 75g butter 2 garlic cloves, peeled and finely sliced 12 sage leaves, finely shredded 50g Parmesan cheese A few chopped nuts
Method: 1. Boil the potatoes in water until tender, drain and mash. 2. Put 1cm of water in a large saucepan
and bring to the boil. Add the nettle tops and cook for five minutes. Quickly cool under running water. Tip into a sieve and squeeze out all the liquid. Whizz up in a food processor and add to the potatoes. 3. Add two egg yolks and season. Add most of the flour and quickly mix it in. 4. If the dough doesn’t feel too sticky, break off a piece and drop it into boiling water to test. If after a few minutes it floats to the top without losing its shape, then don’t add any more flour. 5. Roll the rest of the dough into a sausage shape with floury hands and then cut into small pieces. Place each piece of
gnocchi onto a floured plate. 6. Bring a large saucepan of water to the boil, drop in half the gnocchi (about 16) into the pan and cook until they have all floated to the surface. 7. Leave them to cook for a further 10 seconds, then lift them out with a slotted spoon onto a hot plate lined with kitchen paper. Repeat with the remaining gnocchi. 8. While the gnocchi are cooking, place the butter, garlic and sage in a small saucepan and fry for one to two minutes. 9. Divide the gnocchi between four plates, pour over the sauce and sprinkle over the Parmesan and nuts. Serve immediately. EL
www.mediaclash.co.uk Exeter Living 29
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