Gnocchi with Nettles & Ricotta

From Lakes on a plate episode 6: Mobile Meals


  • 250g nettles cooked weight
  • Olive oil
  • 1 garlic clove, crushed
  • 500g ricotta cheese
  • 4 large eggs
  • Nutmeg
  • Salt & pepper
  • 100g parmesan (or vegetarian parmesan)
  • 2 pints vegetable stock


  1. Wearing a pair of plastic gloves wash the nettles really well and pick off the leaves.
  2. Heat a large pan and add a splash of olive oil, add the garlic to the pan to give a warm sense of garlic without the punch.
  3. Add the nettles and turn the heat down, stir the pan to avoid the nettles sticking. They should wilt and release a lot of water very similar to when you cook spinach.
  4. Place the cooked nettles into a sieve and leave to cool. When cool squeeze as much water out as you can, then chop the nettles and place in a bowl.
  5. Add the ricotta cheese, three of the eggs and the grated parmesan cheese and mix together to form a dough. If the dough is a little stiff, add the other egg, or if it is too wet add just a sprinkling of flour to help it all bind.
  6. Make little balls of the dough using a teaspoon.
  7. In a large pan heat the vegetable stock and when it comes up to the boil drop the gnocchi into the stock. When the gnocchi floats to the top its done – it really is that easy.
  8. Simply ladle the stock and gnocchi into bowls or cups and serve.