Nettle and potato gnocchi with sage, walnuts and Cratloe Hills sheep cheese

Ingredients

For the gnocchi
600g/1lb5oz floury potatoes, such as King Edwards or Estima, peeled
150g/5½oz nettle leaves
120g/4¼oz Cratloe Hills or other hard sheep's cheese, grated
2 free-range egg yolks
salt and freshly ground black pepper
120g/4¼oz plain flour
a little semolina or rice flour, to coat
For the sauce
olive oil
3 tbsp butter
2 tbsp chopped fresh sage leaves
2 garlic cloves, finely chopped
2 tbsp walnut halves, sliced

Method

1. For the gnocchi, chop the potatoes into even-sized pieces, then steam until tender. Mash the potatoes or pass them through a sieve.
2. Cook the nettles in boiling water for five minutes, then cool them under cold running water. Squeeze out all of the water and chop the nettles very finely in a food processor, then stir them into the potato mash.
3. Add 80g/2¾oz of the cheese and both the egg yolks, and season well with salt and freshly ground black pepper. Add most of the plain flour and quickly work it into the potato. If the dough feels like it is not too sticky to roll out, nick off a small piece, roll it into a ball and drop it into boiling water to test. If it floats to the top and holds its shape firmly do not add any more flour to the dough. If it breaks apart add a little more flour and test again.
4. Cut the dough into three or four pieces and roll each into a long tubular shape, about the thickness of your finger, and cut off pieces 2.5cm/1in long. Roll each one into an oblong. As you go, keep the gnocchi on a tray, sprinkled in a little flour (semolina or rice flour are best as they will not be absorbed into the dough).
5. To cook the gnocchi, drop batches into a large saucepan of boiling water, taking care not to overcrowd the pan or the gnocchi will stick. The gnocchi are done when they float to the top. Remove the cooked gnocchi with a slotted spoon and toss in a little olive oil.
6. For the sauce, melt the butter in a pan with one tablespoon of olive oil, and fry the sage, garlic and walnuts for 1-2 minutes, then stir in the gnocchi.
7. Share out the gnocchi and sauce between four plates, and sprinkle over the remaining cheese.
8. Serve immediately or place under a hot grill for a minute to melt the cheese.