November 26, 2015

Wild Mushroom & Stinging Nettle Gnocchi

Recipe: Chris Brown


  • 1 large russet potato
  • 5 oz wild stinging nettles
  • 8 oz ricotta cheese
  • 3 egg yolks
  • 1 cup all-purpose flour, plus more for dusting
  • 1 ¾ oz freshly grated Parmesan cheese
  • 1 tbsp melted butter
  • 2 tsp kosher salt
  • 9 oz mixed wild mushrooms, sliced
  • 4 tbsp olive oil, divided
  • 3 pinches kosher salt
  • Freshly ground black pepper
  • ½ cup water
  • 1 tbsp unsalted butter
  • Asiago cheese, for grating


Yield: Serves 4

  1. Preheat the oven to 400°F.
  2. 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.
  3. Meanwhile, bring a large pot of heavily salted water to a boil. Prepare an ice bath.
  4. 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.
  5. When cool enough to handle, roughly chop. Set aside.
  6. 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.
  7. Bring a large, covered pot of water to a rapid boil.
  8. 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.
  9. 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.
  10. 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.
  11. 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.

Excerpted from Peter & Chris Neal’s Goodness: Recipes & Stories (Blakeman Books). Available on