Great Fosters nettle gnocchi – by Christopher Basten

11 September 2006
Great Fosters nettle gnocchi – by Christopher Basten

INGREDIENTS
(Serves eight)
250g red-skinned potatoes, baked
75g "00" flour
10g ricotta/cream cheese
10g fresh Parmesan cheese, finely grated
250g nettles, blanched (no stalks)
75g wild garlic, crushed
1/2 egg yolk
Salt and pepper

METHOD Scrape out the potato from the skins while still hot. Carefully add the flour, cream cheese or ricotta, Parmesan and egg yolk and mix together.

Place the blanched nettles and garlic in a food processor and blitz. Pass through a drum sieve. Add to the warm potato and cheese dough mix and knead, being careful not to overwork. Season.

Form the dough into sausage shapes and cut into 2.5cm pieces. Form on the back of a fork.

Blanch in boiling salted water. Refresh and keep for service.

NB Dough is much easier to work while warm and when there are two people in the production line.

Recipe supplied by Christopher Basten, head chef, Great Fosters

The Caterer Breakfast Briefing Email

Start the working day with The Caterer’s free breakfast briefing email

Sign Up and manage your preferences below

Check mark icon
Thank you

You have successfully signed up for the Caterer Breakfast Briefing Email and will hear from us soon!

Jacobs Media is honoured to be the recipient of the 2020 Queen's Award for Enterprise.

The highest official awards for UK businesses since being established by royal warrant in 1965. Read more.

close

Ad Blocker detected

We have noticed you are using an adblocker and – although we support freedom of choice – we would like to ask you to enable ads on our site. They are an important revenue source which supports free access of our website's content, especially during the COVID-19 crisis.

trade tracker pixel tracking