Servings:
4
Prep time:
30
Cooking time:
100
INGREDIENTS
- - 1 kg of potatoes
- - 300 g of nettle
- - 270 g of flour
- - 1 egg
- - 50 g of spalmoil
- - 40 g of grated Parmesan cheese
- - 1 vanilla bean
- - Coarse salt
- - salt
- - pepper
INSTRUCTIONS
- Open the vanilla bean lengthwise and cut out the seeds by scraping with a knife. Gather together spalmoil and seeds in a saucepan and let them soak for about 2 hours on a warm place (for example, above a radiator) to melt the spalmoil gently.
- Cover the bottom of a baking dish with salt, arrange the potatoes with the peel and bake them at 190° C for an hour and a half. Take them out, cut them in half, collect the pulp with a spoon and mash the potato masher. With potatoes cooked in this way the gnocchi are tastier.
- Blanch the nettle leaves for a minute, squeeze and chop finely.
- Gather nettles, potatoes, egg, flour, a little salt, pepper and knead until the mixture stops being sticky.
- Divide the dough into 4 pieces on a work surface. Extend one at a time obtaining loaves of about 1.5 cm in diameter, and then divide each into 1.5 cm long sockets.
- Pour the dumplings a bit at a time in salted water to a boil and cook for a minute till they come to the surface. Drain, toss with vanilla spalmoil (through a strainer), Parmesan cheese and serve immediately.
