November 26, 2015
Wild Mushroom & Stinging Nettle Gnocchi
Yield: Serves 4
- Preheat the oven to 400°F.
- With the tines of a fork, poke each potato three times. Place on a baking sheet and bake in the preheated oven until tender, about 45 minutes.
- Meanwhile, bring a large pot of heavily salted water to a boil. Prepare an ice bath.
- Carefully add nettles to boiling water (be sure to wear gloves) and blanch for 15 seconds. Using a slotted spoon, immediately transfer to the prepared ice bath to cool.
- When cool enough to handle, roughly chop. Set aside.
- Using a ricer or food mill, pass cooked potatoes into a bowl. Add ricotta, egg yolks, flour, Parmesan, melted butter, and salt. Stir until a soft dough forms.
- Bring a large, covered pot of water to a rapid boil.
- Divide dough into 4 equal parts. Lightly dust a clean work surface. Using your hands, gently roll dough into long cylinders about ½ inch in diameter. Using a sharp knife, cut cylinders into mini gnocchi each about ½ inch long. Gently press the tines of a fork into each gnocchi to make slight indentations. Dust lightly with flour.
- Place gnocchi in boiling water and cook until they float to the top, about 1 minute. Using a slotted spoon, transfer gnocchi to a large tray.
- In a bowl, toss mushrooms with 2 tbsp oil and pinches of salt and pepper. Spread on a roasting pan and roast in the preheated oven for 10 minutes.
- To finish, in a large skillet, bring 1/2 cup water to a boil. Add remaining 2 tbsp oil and butter, stirring until butter us melted. Add cooked gnocchi, nettles, and mushrooms, tossing to combine. Heat through, 1 to 2 minutes. Transfer to a large platter and grate Asiago overtop. Serve immediately.