Hemp Flour, Nettle and Ricotta Gnocchi

This sophisticated recipe is one that will soon become a go-to. The balance of earthy Hemp Flour and Nettles with creamy Ricotta and Parmesan, will leave you feeling full and satisfied. If you don't have nettles on hand, sub for Kale!

Hemp Flour, Nettle and Ricotta Gnocchi

Serves 3-4

Ingredients

  • 200g Ricotta
  • 75g Plain Flour
  • 15g Hemp Flour
  • 3 Egg Yolks
  • 100g Grana Padano Parmesan
  • 90g Nettles (blanched, squeezed dry weight)
  • Pinch Salt
  • Pinch Pepper
  • Pinch Nutmeg
  • Hemp flour, extra for dusting

Shaping Hemp Flour, Nettle and Ricotta Gnocchi

Method

  1. Combine all the ingredients in a bowl and gently mix to combine and roll into 25g balls.
  2. Roll the balls in the hemp flour to coat them.
  3. Over a high heat, bring a pot of water to boil and season with salt to taste with salt.
  4. Once water is boiling, drop in a third of the balls and set timer for 1 minute. Turn heat down to low-medium and cook for a further 2 minutes.
  5. Remove to a plate and drizzle on some extra virgin olive oil and enjoy. You can serve on a bed of basil and nettle pesto.

Plating Hemp Flour, Nettle and Ricotta Gnocchi

Plating Hemp Flour, Nettle and Ricotta Gnocchi

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Hemp flourNut freeSavouryVegetarian