Delicious Nettle Gnudi with Homemade Wild Pesto

Step 1: Prepare the Ricotta

1. Drain the Ricotta
   Line a sieve with muslin and set it over a bowl. Add the ricotta, gather the muslin ends, and tie them gently. Let it drain for 4 hours or preferably overnight.

Step 2: Prepare the Nettles

2. Blanch the Nettles
   Bring a pan of water to a boil. Blanch the nettle leaves quickly, then drain and chill under cold running water. Squeeze out as much water as possible, then finely chop and set aside in the fridge.

Step 3: Make the Gnudi Mixture

3. Combine Ingredients
   In a large bowl, transfer the strained ricotta. Beat it slightly, then add all but a few tablespoons of Parmesan, the egg yolks, chopped nettles, a good grating of nutmeg, and plenty of seasoning. Stir well to combine.

Step 4: Shape the Gnudi

4. Form the Balls
   Spread the semolina in a large baking tray. Wet your hands, dip them in the semolina, and scoop 1 heaped teaspoon of the ricotta mixture. Gently roll it into a ball and coat it with semolina. Repeat until you’ve made about 28 balls. Ensure they’re well spaced, cover loosely with cling film, and chill for 12-24 hours to form a skin.

Step 5: Cook the Gnudi

5. Boil the Gnudi
   Bring a large pan of water to a boil. In a frying pan, add the pesto. Once the water is boiling, drop in the gnudi in batches and simmer for 2-3 minutes, or until they rise to the surface. Scoop them out with a slotted spoon and transfer to a sieve.

Step 6: Serve

6. Combine and Serve
   Heat the pesto in the frying pan, adding a few tablespoons of gnudi cooking water to loosen it. Gently add the cooked gnudi to the pesto and toss to coat. Divide among plates, sprinkle with the remaining Parmesan, and finish with black pepper before serving.

Tip for Foraging

Always use a pocket guidebook to identify plants, check for legal foraging permissions, and never pick near busy roads. Wear gloves when handling stinging nettles and ensure they are cooked properly before consumption.