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These gnocchi are served with a nettle pesto<\/a> or a tomato and nettle sauce, and are especially tasty with plenty of butter and topped with toasted pine nuts and grated Parmesan.<\/p>\n Some people consider nettles to be a \u2018weed\u2019, but as naturalist and author Nick Baker argues, nettles and other\u00a0\u2018weeds\u2019 are important for wildlife<\/a>. \u201cWhere there\u2019s a patch of weeds, there\u00a0will be stories to tell,\u201d he says. \u201cA rich collection of cultural tomes, a gallery of visual feasts\u00a0and a bestiary beyond your wildest imagination. It is in these tangled banks that real wild complexity still lurks.\u201d<\/p>\n Head over to our foraging hub<\/a> for more foraging advice and recipe ideas, including how to forage sustainably<\/a>, how to make elderflower sorbe<\/a>t and\u00a0how to make dandelion syrup<\/a>.<\/p>\n \u00a0<\/p> Step 1<\/p> Boil the potatoes in a large saucepan of salted water until soft. Drain, then return to the saucepan and mash together with the blanched nettles.<\/p> <\/div> Step 2<\/p> Add the egg and flour to the potato mixture and bring the mixture together to form a dough.<\/p> <\/div> Step 3<\/p> Divide the dough into several pieces and roll out gently with our hands until you have rolls about 3\/4 in diameter.<\/p> <\/div> Step 4<\/p> Cut the rolls of dough into pieces about 1in long. Using your fingertip, press against a piece of dough and roll it slightly to form an indentation. As the gnocchi are made, place them on a baking tray and lightly dust with flour.<\/p> <\/div> Step 5<\/p> Boil a saucepan of salted water and gently drop the gnocchi, a few at a time, into the water. As soon as they rise to surface, remove them with a slotted spoon and drain well.<\/p> <\/div> Step 6<\/p> Ingredients<\/h3>
Method<\/h3>