Family estates in tuscany

GNOCCHI WITH PESTO D’ORTICA (Gnocchi with stinging Nettle pesto)

* 150g Fresh, boiled nettle leaves (to make Pesto d’ortica)
* 600g Potatoes
* 4 Sun-dried tomatoes
* 50g pistachio nuts
* 2 tablespoons olive oil
* 200g Wholemeal flour
* 1 teaspoon of sea salt.

Boil potatoes, cut into pieces and pass them through a vegetable filter. Paste in the flour until well mixed, then separate the mixture into thumb-size lumps, or “gnocchi”, cover them in sieved flour and leave them to sit for an hour or so.

In the meantime blend the tomatoes with the cooked nettle leaves, pistachio’s and oil until creamy.

Drop the gnocchi into boiling, salted water and when they rise to the surface they are cooked.

Add the mixture to the gnocchi, decorate with a few pistachio nuts and enjoy with any red wine that you can find in the house…

The next time you are stung by this terror in the garden remember that revenge can be sweet, and can be sought by transforming it into a number of delicious and nutritious dishes – a just revenge I feel…!

# 14/02/2007 in my recipies, what's on in Maremma

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