Ingredients
- 1 kg potatoes
- 400 g milk
- 350 g nettles
- 250 g flour
- 150 g 2 red onions 1
- 150 g peeled toasted hazelnuts
- 120 g hard grated ricotta
FOR GNOCCHI
Peel nettles, handle them wearing kitchen gloves. Remove the top; separate the leaves from the stem, dragging them from the base to the top. Remove the stems and dip the tops and leaves in ice water; blanch them for 1 minute in salted water, cool them in water and ice, then squeeze them well and chop them finely.
Wash carefully the potatoes and boil them for 45-50 minutes; peel them, mash them with a potato masher and mix them, still very hot, with the flour, chopped nettles, 2 tablespoons of grated pecorino cheese and a pinch of salt.
Divide the dough obtained in loaves (ø 2 cm) and each loaf in pieces of about 1 cm in length; rigate the gnocchi with the appropriate tool or with the prongs of a fork.
FOR THE DRESSING
Prepare it while cooking the potatoes. Blend 120 g of hazelnuts with milk; let stand for 30 minutes, then filter and blend again the liquid with hard ricotta; reduce the sauce in a small saucepan for about 10 minutes on medium-high heat.
Peel onions and divide them into layers; toss them in a pan with the butter, a pinch of salt and a pinch of pepper for 5 minutes; add the remaining hazelnuts roughly chopped and continue cooking for a couple of minutes, then sprinkle with a splash of lime juice and leave to flavor for another 30 seconds.
TO COMPLETE
Bake the gnocchi in boiling salted water until they come to the surface, drain them with a slotted spoon and let them flavor in the hazelnut and onion dressing, hot, for 1 minute.
distributed a couple of spoons of hazelnut sauce on the plates; lay the gnocchi with onions and hazelnuts on top, complete with a grated lime zest, decorated as desired with edible flower petals and serve.
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