Gnocchi Green Nettle

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  • To the Basis of the Nettle: 300 grams
  • Potatoes: 300 grams
  • Semolina sifted: 150 grams
  • Egg: 1
  • Salt: taste.
  • For the sauce, Butter: 50 grams
  • Grated parmesan cheese: 50 grams
  • Vegetable broth: 1 cube
  • Sage: 5 sheets


Wash the nettles in hot water and salt, leave in the fire for 2 minutes. Drain off. Take the potatoes over medium heat, cook them and pass in the juicer. After cold, add the nettles, semolina, egg, juice, and salt.

Move much until obtaining a homogeneous mass and smooth. Do the nhoques in the traditional way. After you are ready to add the sauce made with melted butter and sage. Sprinkle with the parmesan cheese.

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