Nettle Gnocchi

Preparation Time: 40 minutes
Cooking Time: 21 minutes
Difficulty: 2
Spiciness: 0
Number of Servings: 4

Nothing beats homemade gnocchi! If you use young nettle leaves, youll create an interesting and energy-rich meal that will chase away fatigue.

Thoroughly wash the young nettle leaves. Place a pot with a liter of salted water on the stove. Add the nettles and wait for the water to boil. Then drain the nettles well and squeeze out the excess water.
Place a pan on the stove and heat it up. Melt 2 tablespoons of butter in it. Sauté the nettles in the butter for about 5 minutes. Transfer the nettles to a food processor, then add mint, eggs, most of the Parmesan (save a little for sprinkling), flour, and breadcrumbs. Season the mixture with salt to taste and blend into a smooth dough.
Shape the dough into small balls, about the size of mandarins, and let them rest for 30 minutes. On a floured work surface, roll the dough into long ropes, about 1.5 cm thick. Cut the ropes into smaller pieces, about 2 cm long, using the blunt side of a knife. Press patterns into the gnocchi with a fork.
Place a pot with a liter of salted water on the stove and wait for it to boil. Add the gnocchi. When the gnocchi float to the surface, remove them with a slotted spoon and place them in a bowl.
Place a new pan on the stove and heat it up. Melt the remaining butter in it. Sauté sage leaves in the butter. Serve the gnocchi in deep bowls, drizzle with the sage butter, and sprinkle with the remaining grated Parmesan. Offer the prepared dish to your guests.