Potato Gnocchi with Nettles
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Total Time | 15 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 250 g potato (s), floury boilin
- 100 g nettles or spinach
- 50 g cooked ham, cut a little small
- 1 tablespoon cream (double cream)
- 0.5 tablespoon ½ fat (frying cream)
- 1 egg yolk
- 60 g flour (steamed flour or spaetzle flour)
- some salt and pepper
- nutmeg
- 1 liter chicken broth (chicken stock)
- some chives, cut, finely chopped
- some parsley, cut, finely chopped
Print Recipe
Pin Recipe Instructions
- Peel the potatoes and cut them into cubes, boil them in salted water until soft, drain and let them steam off. Mash the potatoes with the potato masher while they are still hot.
- Blanch the nettles and rinse in cold water. After quenching, squeeze the nettles very well. Puree the nettles, ham and double cream in a bowl with a hand blender. Add the mashed potatoes, roasting cream, egg yolks, spices and the steamed flour. Then work the whole thing into a dough. Quarter the dough, use some steamed flour to form rolls 1 centimeter thick and cut into nut-sized pieces. Cover and set aside.
- Bring the bouillon to the boil. Add the gnocchi and let simmer over low heat until they rise to the surface.
- To serve, divide into four soup bowls and sprinkle a little with chives and parsley.
- Tips: Spinach can be used instead of nettles. If you want the bouillon to stay clear, soak the gnocchi in a little salted water.
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