Mushroom and Nettle Gnocchi

  • 1 large potato

  • 142g wild stinging nettles

  • 227g ricotta cheese

  • 3 egg yolks

  • 1 cup all-purpose flour, plus more for dusting

  • Freshly grated Parmesan cheese

  • 1 tbsp melted butter

  • 2 tsp salt

  • 255g mixed wild mushrooms, sliced

  • 4 tbsp olive oil, divided

  • 3 pinches kosher salt

  • Freshly ground black pepper

  • 115ml water

  • 1 tbsp unsalted butter


  1. Preheat the oven to 200°C/ 400°F.

  2. With the tines of a fork, poke each potato three times. Place on a baking sheet and bake in the preheated oven until tender, about 45 minutes.

  3. Meanwhile, bring a large pot of heavily salted water to a boil. Prepare an ice bath.

  4. Carefully add nettles to boiling water (be sure to wear gloves) and blanch for 15 seconds. Using a slotted spoon, immediately transfer to the prepared ice bath to cool.

  5. When cool enough to handle, roughly chop. Set aside.

  6. Using a ricer or food mill, pass cooked potatoes into a bowl. Add ricotta, egg yolks, flour, parmesan, melted butter, and salt. Stir until a soft dough forms.

  7. Bring a large, covered pot of water to a rapid boil.

  8. Divide dough into 4 equal parts. Lightly dust a clean work surface. Using your hands, gently roll dough into long cylinders about ½ inch in diameter. Using a sharp knife, cut cylinders into mini gnocchi each about ½ inch long. Gently press the tines of a fork into each gnocchi to make slight indentations. Dust lightly with flour.

  9. Place gnocchi in boiling water and cook until they float to the top, about 1 minute. Using a slotted spoon, transfer gnocchi to a large tray.

  10. In a bowl, toss mushrooms with 2 tbsp oil and pinches of salt and pepper. Spread on a roasting pan and roast in the preheated oven for 10 minutes.

Vicky Skingley