Gnocchi alle Ortiche
Category: Primi Piatti | Servings: 4
Gnocchi alle ortiche, or nettle gnocchi, is a delightful twist on traditional potato gnocchi, featuring the unique, earthy flavor of young nettles. This vibrant green dish is complemented by a simple tomato sauce and finished with a sprinkle of grated ricotta salata, making it a perfect first course to impress at any gathering.
Ingredients
Gnocchi
| Ingredient | Quantity |
|---|---|
| Red Potatoes | 600 g |
| Fresh Nettles (leaves only) | 100 g |
| All-Purpose Flour (00 type) | 265 g |
| Egg (beaten) | 55 g |
| Fine Salt | 1 pinch |
Sauce
| Ingredient | Quantity |
| Extra Virgin Olive Oil | 30 g |
| Garlic (whole, peeled) | 1 clove |
| Tomato Passata | 350 g |
| Fine Salt | To taste |
To Serve
| Ingredient | Quantity |
| Ricotta Salata (grated) | 50 g |
Nutritional Information
Per Serving (Approximate)
| Nutrient | Amount |
|---|---|
| Calories | 380 kcal |
| Carbohydrates | 65 g |
| Protein | 12 g |
| Fat | 9 g |
| Fiber | 5 g |
| Sodium | 320 mg |
Instructions
1. Prepare the Potatoes
- Place the red potatoes (unpeeled) in a large pot, cover them with cold water, and bring to a boil. Cook until tender, about 30-40 minutes.
- Drain the potatoes and allow them to cool slightly before peeling. Pass them through a potato ricer while still warm. Set aside to cool completely.
2. Prepare the Nettles
- Wear gloves to handle the fresh nettles. Rinse the leaves thoroughly under cold water and drain well.
- In a large skillet, heat 20 g of extra virgin olive oil. Add the nettle leaves and sauté briefly.
- Add 50 g of water, cover the skillet, and let the nettles wilt for 6-8 minutes, stirring occasionally.
- Once tender, transfer the cooked nettles to a blender and puree until smooth. Allow the nettle puree to cool completely.
3. Make the Sauce
- In a saucepan, heat 30 g of extra virgin olive oil and add the whole garlic clove. Sauté for about 2 minutes until fragrant.
- Add the tomato passata, season with salt, and simmer on low heat for about 30 minutes, stirring occasionally, until thickened.
- Once cooked, remove and discard the garlic clove. Keep the sauce warm.
4. Prepare the Gnocchi Dough
- On a clean work surface, sift the flour to form a mound. Create a well in the center and add the cooled riced potatoes.
- Add the beaten egg, a pinch of salt, and the nettle puree into the well.
- Gently mix with your hands, gradually incorporating the flour into the wet ingredients.
- Knead lightly until a soft, smooth dough forms. Avoid overworking the dough to ensure light, tender gnocchi.
5. Shape the Gnocchi
- Divide the dough into smaller portions. Roll each portion into long ropes about 2-3 cm thick.
- Cut the ropes into bite-sized pieces. Using a gnocchi board or the back of a fork, gently roll each piece to create ridges.
- Place the shaped gnocchi on a lightly floured tray, ensuring they do not touch each other.
6. Cook the Gnocchi
- In a large pot, bring salted water to a boil. Cook the gnocchi in small batches.
- When the gnocchi float to the surface, allow them to cook for an additional 30 seconds, then remove them using a slotted spoon.
- Transfer the cooked gnocchi directly into the pan with the tomato sauce. Toss gently to coat.
7. Serve
- Plate the gnocchi and sprinkle with freshly grated ricotta salata.
- Serve hot and enjoy the delicate flavor of nettles combined with the rich tomato sauce.
Tips and Tricks
- Handling Nettles: Always use gloves when handling raw nettles to avoid stings. Cooking neutralizes their sting, making them safe to eat.
- Choosing Potatoes: Red potatoes provide the perfect balance of starch and moisture, ensuring a fluffy yet firm gnocchi texture.
- Perfect Texture: Knead the dough just until combined. Overworking will make the gnocchi dense and heavy.
- Storing Gnocchi: If not cooking immediately, freeze the shaped gnocchi on a tray. Once frozen, transfer to a zip-lock bag and store for up to one month. Cook from frozen, adding a minute or two to the cooking time.
Variations
- Butter and Sage Sauce: For a simpler version, toss the gnocchi in browned butter infused with fresh sage leaves.
- Cheese Lover’s Twist: Substitute ricotta salata with freshly grated Parmigiano Reggiano or Pecorino Romano for a different flavor profile.
- Spicy Tomato Sauce: Add a pinch of red pepper flakes to the tomato sauce for a spicy kick.
Pairings
- Wine: A crisp Italian white wine like Pinot Grigio or a light red such as Chianti complements the herbal notes of the nettles.
- Salad: A light arugula salad with lemon vinaigrette balances the richness of the gnocchi dish.
Gnocchi alle ortiche is a remarkable way to celebrate the earthy flavor of nettles while showcasing the comfort of traditional Italian gnocchi. With its vibrant color and deliciously simple sauce, this dish is sure to impress. Whether you’re looking to explore new ingredients or simply craving a unique and delightful pasta experience, this recipe brings a taste of Italy to your table.
Enjoy your culinary journey with this delightful dish and bring the flavors of Italy to your home kitchen!
