Nettle Dumplings / Gnudi Recipe

Name: Nettle Dumplings / Gnudi
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: For the Nettle Dumplings; 2 cups nettle leaves, packed (use gloves when handing since it might sting you); 1 pound (2 cups) fresh ricotta cheese; 1/2 cup plain flour, plus more for dusting; 1/2 cup grated Parmesan cheese; 1 egg; 1/2 teaspoon salt; 1/4 teaspoon black pepper; For the Butter Sauce; 4 tablespoons butter; 4 long stems of young spring onion, thinly sliced, reserving the flowers (if you cant find the young onion use 4-5 scallions); 4 garlic cloves; 2 tablespoons white wine; Zest of 1 lemon; 1 teaspoon chopped fresh thyme; salt + pepper

Servings: persons

For the Nettle Dumplings
2 cups nettle leaves, packed (use gloves when handing since it might sting you)
1 pound (2 cups) fresh ricotta cheese
1/2 cup plain flour, plus more for dusting
1/2 cup grated Parmesan cheese
1 egg
1/2 teaspoon salt
1/4 teaspoon black pepper
For the Butter Sauce
4 tablespoons butter
4 long stems of young spring onion, thinly sliced, reserving the flowers (if you cant find the young onion use 4-5 scallions)
4 garlic cloves
2 tablespoons white wine
Zest of 1 lemon
1 teaspoon chopped fresh thyme
salt + pepper

1
Bring 6 cups of salted water to a boil. Turn the heat off, add the nettle (handle with gloves so it doesn't sting you) and let it sit for 5 minutes. Drain the nettle in a colander and let it sit for a few minutes to cool down slightly. Finely chop the nettle and add to a large mixing bowl together with all the dumpling ingredients. Mix well, taste and add more seasoning if needed.
2
Place the dusting flour in a bowl. Dust a large baking sheet generously. Using two spoons, dip them in the bowl with flour then with one of them scoop a heaping amount of the dumplings mixture and with the help of the other spoon slide the dumpling out on the dusted baking sheet. Repeat until no mixture is left.
3
Refrigerate the dumplings for 30 minutes so they harden and are easier to handle.
4
Bring a large pot of salted water to a boil. Add the dumplings in batches (about 2 bathes in my case) and gently cook for 5 minutes. Transfer with a slotted spoon to a plate.
5
Meanwhile, in a large non-stick pan add the butter, the garlic, the onions and a pinch of salt, saute until the onion is soft and the garlic is slightly golden but not burned. Add the wine and cook for 10 more seconds. If you think that your pan will not fit all the dumplings, spoon half of the sauce in a bowl and reserve half of the dumplings. Add the dumplings to the pan and shake the pan slightly to cover the dumplings with the sauce but do not move them around with a spoon since they might fall apart. If the dumplings look dry, add a bit of the dumplings water. Cook for a minute and transfer to a serving plate. Repeat the process with the other half of the dumplings and sauce if you have reserved them. Top dumplings with the lemon rind, thyme, the reserved onion flowers (if using) and sprinkle with black pepper. Serve immediately.

632

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: For the Nettle Dumplings, 2 cups nettle leaves, packed (use gloves when handing since it might sting you), 1 pound (2 cups) fresh ricotta cheese, 1/2 cup plain flour, plus more for dusting, and more.

Yes, Nettle Dumplings / Gnudi falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Nettle Dumplings / Gnudi

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