• 190g fresh ricotta
  • 1 egg plus 1 egg yolk
  • 100g parmesan (75g for gnocchi, 25g for grating)
  • 5g salt
  • nutmeg
  • 117g 00 flour/plain flour
  • semolina
  • 100g butter
  • 1 lemon
  • 1 bunch of nettles
  • 1 bunch of mint
  • 200g peas in the pod

1. Start by whisking ricotta and eggs together with salt, nutmeg and parmesan. Slowly work in the flour and knead the dough until it is smooth and it rolls into pieces without breaking (you can add more flour if it is sticky). Rest, covered in a towel for 30-45 minutes;

2. Divide the dough in quarters and start rolling them into sausage shapes (do one quarter at a time and cover the rest to prevent them from drying out), cut along into pillows with a knife, dust with semolina and toss them to coat lightly. Freeze them for one hour;

3. As the gnocchi are in the freezer, bring a pot of water to boil and drop the bunch of nettles in it to take out the sting, then set aside. If you are using fresh peas, put them in the water for 5 minutes and set them aside too. Take a frying pan and melt the butter before start cooking the peas. Discipline the nettles with your knife and add them to the pan;

4. Drop the gnocchi into your pot of boiling water, as soon as they start floating it means that they are ready, so drain them and toss them in the buttery peas and nettles. Add some mint leaves and a squeeze of lemon, then serve on an ANTA plate and enjoy with grated parmesan!

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