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
1 tbsp unsalted butter
Preheat the oven to 200°C/ 400°F.
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.
Meanwhile, bring a large pot of heavily salted water to a boil. Prepare an ice bath.
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.
When cool enough to handle, roughly chop. Set aside.
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.
Bring a large, covered pot of water to a rapid boil.
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.
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.
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.