I’ve been looking for more ways to use this freely available and nutritious vegetable.

This recipe produces vibrant green gnocchi that are both delicious and economical.

Although the preparation takes some time, the cooking is quick, and the results are worth the effort.

Success with this dish depends on choosing and cooking your potatoes correctly so you end up with a dry, fluffy mash.

There are many sauce options to pair with these gnocchi. Below are recipes for a thyme and garlic butter and a fresh tomato sauce. A dolcelatte cheese sauce is a classic Italian choice, but because these gnocchi are quite filling, I prefer lighter sauces to avoid an overly heavy dish.

Ready to try? Read on…

Nettle gnocchi recipe

Let’s start with the potatoes.

Choose floury potatoes that give a light, fluffy mash when cooked, such as King Edward or Maris Piper. Avoid new potatoes or any variety that stays firm when cooked, as they won’t mash properly.

Also cook the potatoes in a way that minimizes water absorption. Leave them in large chunks rather than cutting them small, and ideally start them in cold water — this reduces the overcooked, watery outer layer.

On to the recipe…

Ingredients for serving 4

Gnocchi

200g freshly picked nettle tops, washed
800g floury potatoes, peeled and cut into large chunks
200g plain flour, plus extra for rolling and shaping
1 egg
Whole nutmeg, freshly grated to taste
Salt and pepper to taste

Garlic thyme butter

2–3 cloves garlic, finely chopped (adjust to taste)
Large sprig thyme, leaves picked
75–100g butter
Salt and pepper to taste

Fresh tomato sauce

1–1.5kg ripe tomatoes, skinned, deseeded and roughly chopped
2–3 cloves garlic (or 6–8 wild garlic leaves), finely chopped
Olive oil
A glass of dry white wine (optional)
A bunch of mixed fresh herbs, finely chopped (thyme, tarragon, basil or oregano)
Salt and pepper to taste

Method

For the gnocchi

Cover the potatoes with cold water and bring to the boil, then simmer until tender. If you want to save energy, reserve the potato cooking water for blanching the nettles.

Mash the potatoes in the pan without adding anything and leave them uncovered so excess moisture can evaporate and the mash becomes dry and fluffy.

Place the nettles in a pan and cover with the reserved potato water; top up with boiling water if needed. Bring to the boil and simmer until just tender — this can take 3–10 minutes depending on the nettles’ age.

Drain the nettles and squeeze out as much water as possible. Blend them with the egg until smooth, or finely chop and beat them into the egg by hand.

On a work surface or in a bowl, combine the cooled mashed potatoes with the flour until well mixed. Add the nettle-and-egg puree, season with salt, pepper and a little grated nutmeg, then knead lightly to form a soft dough. Be careful not to overwork it.

Divide the dough into small portions and roll each into a sausage about 1–2cm in diameter, using a little flour to prevent sticking. Cut into 3cm pieces and roll each piece down the tines of a fork to create grooves that catch sauce. Place finished gnocchi on a floured tea towel while you shape the rest.

To cook, bring a large pan of salted water to a rolling boil. Add the gnocchi in batches and keep the heat high. They are cooked when they float to the surface, which takes only a couple of minutes. Remove with a slotted spoon, drain briefly and serve with the sauce of your choice.

For the thyme butter

Gently melt the butter over low heat in a small pan. Add the garlic and thyme leaves and warm very gently so the aromatic oils infuse the butter without burning the garlic or crisping the thyme. Season with salt and pepper and pour over the cooked gnocchi. Finish with a drizzle of good extra virgin olive oil if desired.

For the tomato sauce

Heat a generous splash of olive oil in a wide sauté pan. Add the garlic (or wild garlic) and warm gently — the aim is to infuse the oil, not to fry the garlic aggressively.

Add the chopped tomatoes and stir to combine with the flavoured oil. If using, add the white wine and reduce. Simmer the sauce until it thickens slightly and the flavours concentrate, about 20–30 minutes, tasting and seasoning with salt and pepper as you go. Stir most of the chopped herbs through the sauce just before serving and reserve a little for garnish.

This recipe makes a satisfying, seasonal meal without costing a lot. The nettles add a fresh, green flavor and beautiful color to the gnocchi.

Buon appetito!

Please follow responsible foraging practices when collecting wild ingredients.