PREPARING THENETTLES Tools: gloves (again)
Large pan of boiling water Colander Cold water tap Food processor NETTLE GNOCCHIWITH BLUE CHEESE SAUCE Serves 6-8 Nettles have a wonderful smell and a sweet, delicate taste that is complemented by the salty blue cheese.
We chose our favourite blue cheese for this sauce, but any cheese will do. If you are feeding it to children, sell it as “green mac and cheese”, substituting a Cheddar cheese sauce for the blue cheese. Alternatively, you could eat the gnocchi with a tomato-based sauce.
Make sure you use enough flour to stop the gnocchi sticking, otherwise your hands will end up looking like those of Fungus the Bogeyman.
Don’t be precious about how the dumplings look: half the fun is playing with the dough balls and getting messy. 1lb/450g nettles (about one full supermarket bag, blanched, drained and chopped) 3lb/1.3kg peeled potatoes 2 eggs ½ tsp grated nutmeg Salt and pepper 1½-2 cups flour knob of butter Cook the potatoes in boiling water until tender. Drain well then mash thoroughly, until as smooth as possible. Combine the warm mashed potatoes with the eggs, nutmeg, salt and pepper. Add the nettle mixture. Lightly mix together. Add the flour until the dough comes together and shape into a big ball that is barely sticky on the outside. On a floured surface, pick off inch-diameter balls and roll them into small grub-shaped lengths and pinch in the middle with a fork. Keep on a floured surface until all the gnocchi are made. When ready to serve, cook the dumplings in boiling salted water until they rise to the surface. Strain and toss with butter. For the sauce: 7oz/200g Cashel Blue cheese 1-2fl oz/30-55ml of milk Melt the cheese in a pan and mix in the milk until the consistency is of white sauce.