Nettle Gnocchi with Creamed Morels

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2-3 servings as entrée, 4 servings as side dish.

Nettle gnocchi: Rinse nettles. Chop shallots, onions and garlic very finely and sauté in olive oil. Add the nettles and saute in an open saucepan until the leaves are soft. Finely grind the quantity and stir on a water bath cooled with ice cubes to keep the beautiful green color. Mix 250 g of this quantity with bread crumbs, Parmesan cheese and eggs. Season with salt, pepper and a pinch of nutmeg. Fold in enough flour to make a malleable amount that can be formed into finger-thick rolls on a floured tabletop. Cut small dumplings from the rolls. Draw in boiling salted water for 2-3 min until the gnocchi come to the surface. Drain, rinse briefly with cold water and drain.

Cream morels: clean mushrooms in detail and sauté in a saucepan with diced shallots and butter. Extinguish with Madeira or sherry. Stir in whipped cream and season to taste. Serve with the gnocchi.

Serve with browned butter and fresh Parmesan cheese as an accompaniment to fish and meat. They taste the same with a tomato or cheese sauce. And if you don’t feel like eating nettles, you can replace them with spinach.

Tip: Did you know that one bowl of spinach already covers the entire daily requirement of vitamin K and beta-carotene?

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