1 egg yolk
1 basket stinging nettles
1 small basket spinach
2 cups mixed fresh herbs, such as oregano, parsley, sage, thyme
2 garlic cloves, mashed
1. Pre-heat the oven to 160 degrees, to keep the gnocchi warm while you do the sauce.
2. In 1 pot bring the lightly salted water to the boil. This is for cooking the gnocchi.
3. In the other pot boil the whole potatoes until tender (about 20 minutes), then drain, allow to cool and peel.
4. Pass the potatoes through the potato ricer into a large bowl. Sprinkle with salt and pepper, add flour and yolk and work in. Tip onto bench to finish the kneading (be as quick as possible!).
5. Roll the mix into ropes of around 2cm thickness, then cut into squarish pieces. When the water is on fast boil, reduce to a gentle simmer then gently tip in some gnocchi. Let it rise to the surface, then lift out with a perforated spoon. Place into the warmed buttered dish then into the oven. Repeat the process until all gnocchi is done.
6. Make the sauce as follows: Wash the herbs well and chop finely.
7. Wash the stinging nettles and spinach well, blanch quickly in boiling water, squeeze dry and chop.
8. In a pan, melt the butter; once frothy ass the herbs and garlic, sauté until soft.
9. Puree nettles and spinach with some olive oil in the food processor. Season the sauce.
10. Add the softened garlic, stir well. Check the seasoning. Spoon quickly over the gnocchi from the oven (we want the sauce to remain bright green!)