Ingredients
- Potato 500 gm
- semolina 100 gm
- Chick pea flour 50 gm
- wheat flour 50 gm
- Salt to taste
- pepper to taste
- Nettles Pesto
- nettles 75 gm
- Pumpkin seeds 30 gm
- usturoi verde 30 gm
- Parsley 30 gm
- EVOO 75 ml
- seminte de Dovleac 50 gm
- Cherry tomatoes 50 gm
- basil sprigs 20 gm
- stock pot 4 ltrs 2
- blender 1
- Chopping board 1
Instructions
- Bake potatoes for 40 mins till cooked in boiling water , Blanch , urzici, basil, and green garlic , remove chill in cold water toast pumpkin seeds
- Slice cherry tomatoes add salt pepper and EVOO , keep aside
- In a blender add green herbs nuts and oil , blend till smooth or coarse as needed , set aside
- Grate baked potatoes , add semolina, faina de naut ( chick pea flour) , and reg flour
- Mix well and keep warm , shape gnochi as shown
- In salted water boil gnocchi ( not too rapid) ,once cooked it should float ( wait for 15 seconds)
- Remove, toss with pesto, and sprinkle pumpkin seeds , marinated cherry tomatoes and drizzle EVOO serve hot as shown