Recipe: Nettles gnocchi carbonara
Pasta with aromatic herbs
January 29, 2012
I admit I almost abandoned my rooftop plants in the past few months, except for some limited harvest. As a result of the rains and mild weather, many pots were full of weeds...
 ...but some are really welcome, like the nettles.
Using gloves I pulled up all the nettles from my containers, saving the tender leaves and florets.
I also added a few borage leaves and I got a bowl of fresh greens.
I decided to create a new variant of the traditional Pasta Carbonara, adding nettles and borage. This gnocchi recipe was new and interesting, with a slightly bitter aftertaste.
Nettles gnocchi carbonara
Ingredients
Serves two:
500g gnocchi
1 cup of nettles (and other spontaneous herbs)
2 eggs
100g bacon, diced
3 tbsp grated Parmesan cheese
30g gorgonzola cheese
1 tbsp butter
Directions
Brown the bacon in a pan, then remove it, add the butter and stir-fry the nettles in the same pan.
Beat the eggs with the Parmesan and the gorgonzola cut into chunks.
Meanwhile, cook the gnocchi in boiling salted water.
Coarsely chop the nettles and add them to the beaten eggs. Add the cooked and well drained gnocchi and cook for a minute.
Serve hot.
 Two years ago:
January harvest
I am entering this in Presto Pasta Nights, hosted by Once Upon A Feast.
You may be interested in...
|