Recipe Tip: Nettle Gnocchi - Falstaff

Top Recipe for 4 Persons by Constantin Fischer. All ingredients and tips for getting it right. Constantin Fischer presents his version of a springtime pasta - nettle gnocchi with asparagus and strawberries.

Ingredients

• 1 kg floury potatoes
• 300 g flour
• 1 egg
• 1 handful nettle
• 1 handful sorrel
• salt
• 250 g asparagus, white
• 200 g baby spinach
• 0.25 l white wine
• 1 teaspoon(s) vegetable stock granules
• 1 cinnamon stick, approx. 4 cm
• 1 star anise
• salt
• pepper
• olive oil
• peanut oil
• 250 g strawberries
• 1 orange
• Tonka bean
• salt
• black pepper
• parmesan, shaved

Steps

1. Peel potatoes and boil in salted water for approx. 25 minutes until soft, strain and let dry.
2. Finely chop nettle and sorrel. Then mash the potatoes and knead together with the egg, flour, nettle, sorrel and a little salt into a dough.
3. Form rolls approx. 1.5 cm thick from the dough and cut them into gnocchi-sized pieces. Always dust with flour.
4. Cook gnocchi in well-salted, simmering water until they float on top. Strain and pour into a bowl.
5. Remove the stalk from the strawberries, cut them into small cubes and place them in a bowl. Add a little grated orange peel, grated tonka bean, salt, pepper and drizzle with olive oil. Mix gently.
6. Cut off the ends of the asparagus and peel the stalks. Then cut diagonally into thin slices and fry them in a pan with a little peanut oil. Deglaze with white wine. Add the soup/stock powder, cinnamon stick and star anise and bring to the boil briefly. Then add the spinach and leave to infuse for a few minutes.
7. To serve, shave a little Parmesan over the dish. Photos of the preparation in the picture gallery.
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