Stinging Nettle & Ricotta Gnocchi with Gorgonzola Dolce and Toasted Hazelnuts

Ingredients

• ▸200g fresh stinging nettle tops (young leaves only), handled with gloves
• ▸500g whole-milk ricotta, drained overnight in a cheesecloth-lined sieve
• ▸1 large egg plus 1 egg yolk, lightly beaten
• ▸80g finely grated Parmigiano-Reggiano, plus extra to serve
• ▸60g fine white rice flour, plus extra for dusting
• ▸1/2 tsp freshly grated nutmeg
• ▸3/4 tsp fine sea salt, plus more to taste
• ▸150g gorgonzola dolce, rind removed, torn into rough chunks
• ▸60ml heavy cream
• ▸100g blanched hazelnuts, roughly crushed
• ▸2 tbsp unsalted butter
• ▸1 tsp wildflower honey
• ▸freshly cracked black pepper, to finish
• ▸a few fresh nettle leaves (blanched), for garnish

Instructions

1. 1

   1. TAME THE NETTLES — Put on rubber gloves (seriously). Bring a large pot of salted water to a boil. Drop the nettle tops in and blanch for exactly 90 seconds until bright green and completely sting-free. Drain immediately and plunge into ice water. Squeeze out every drop of liquid using a clean kitchen towel — you want them bone dry. Finely chop the blanched nettles until they're almost a paste. Set aside.

2. 2

   2. BUILD YOUR GNOCCHI DOUGH — In a large bowl, combine the drained ricotta, beaten egg and yolk, Parmigiano-Reggiano, rice flour, nutmeg, and salt. Fold in the chopped nettles until evenly distributed — the mixture should turn a muted jade green. The dough will be soft and slightly sticky; resist the urge to add more flour. Refrigerate uncovered for 20 minutes to firm up.

3. 3

   3. SHAPE THE GNOCCHI — Lightly dust a parchment-lined tray with rice flour. With floured hands, scoop tablespoon-sized portions of dough and gently roll them into ovals — think small, chubby footballs rather than perfect spheres. You should get about 32–36 pieces. Arrange on the tray without touching. Refrigerate while you set up your steamer.

4. 4

   4. STEAM (NOT BOIL) — Line a bamboo or metal steamer basket with parchment paper, poking a few holes through for steam circulation. Working in batches, arrange gnocchi in a single layer without crowding. Steam over vigorously boiling water for 8–9 minutes, until the gnocchi are set, slightly puffed, and no longer look raw at the center. The steam method keeps them impossibly light — no waterlogging, no structural collapse.

5. 5

   5. MAKE THE GORGONZOLA SAUCE — While the last batch steams, melt butter in a wide skillet over medium-low heat. Add the gorgonzola dolce chunks and heavy cream, stirring gently until the cheese melts into a loose, silky sauce, about 2–3 minutes. Season with black pepper. Keep warm on the lowest heat — you don't want it to seize or brown.

6. 6

   6. TOAST THE HAZELNUTS — In a dry skillet over medium heat, toss the crushed hazelnuts for 3–4 minutes until deeply golden and fragrant. Remove from heat, drizzle over the honey, toss to coat, and spread on parchment to cool. They'll crisp up as they sit.

7. 7

   7. PLATE AND SERVE — Spoon a pool of warm gorgonzola sauce into each shallow bowl. Nestle 8–9 gnocchi into the sauce per portion. Scatter the honey-toasted hazelnuts generously over the top, add a few blanched nettle leaves for drama, finish with extra Parmigiano and a confident crack of black pepper. Serve immediately — these gnocchi wait for no one.

Variations

• ◆Skip the gorgonzola sauce and finish the steamed gnocchi in browned butter with crispy sage and extra Parmigiano. It's a quieter version that lets the nettle flavor do the talking.
• ◆Swap gorgonzola dolce for young Taleggio and replace hazelnuts with toasted walnuts. The result is funkier and earthier, leaning harder into the forest-floor direction the nettles already suggest.
• ◆Arrange the steamed gnocchi in a buttered baking dish, pour the gorgonzola sauce over, top with crushed hazelnuts and breadcrumbs, and broil for 4-5 minutes until bubbling and golden. Technically a gratin at that point, but nobody will complain.