Potato gnocchi and Gruyère with nettle in an onion and raspberry sauce.
- 150g Gruyère
- 500g yellow potatoee
- 200g flour
- 1 egg
- 100g nettles
- 3 white onions
- 70g raspberry
- 40g butter
- Nutmeg to taste
- Salt and pepper to taste
- Gnocchi: boil the potatoes in 2 litres of water for 25 minutes, then allow them to cool to room temperature. Boil the water and soak the nettles for 20 seconds, before draining and keeping the water to cook the gnocchi. In a bowl, peel and mash the cold potatoes, add the chopped nettles, 3/4 of the Gruyère (grated), flour, egg, nutmeg and salt. Knead until the dough is smooth and even. Take a part of the dough and roll it out on a floured surface, using your fingertips to create strands with a thickness of 2cm, then cut the strands into chunks.
- Onion cream: peel the onions and cut them into thin slices. Melt the butter in a pan and add the onions, cooking over low heat for 2 hours until the onions have completely melted. Add the remaining grated cheese. Season with salt and blend.
- Add salt to the water used to cook the nettles and add the gnocchi before bringing to the boil. Use a perforated spoon to drain the gnocchi. Sauté the gnocchi in the onion cream.
- Raspberries: finely chop the raspberries on a chopping board with a sharp knife, taking care not to lose the juice.
Place the gnocchi in the centre of a pasta dish, add the raspberries, and serve with crushed pepper.