From the archives: Put down the pint this St. Patrick’s Day, at least for a moment. The Feast of Saint Patrick offers the perfect opportunity to cook Irish food Story by newedist
Advertisement 8Make the gnocchi: In a large saucepan, cook the potatoes, whole and unpeeled, in a small amount of boiling water until tender, about 30 minutes. Drain and let cool enough to handle. Then peel and mash them well, or put through a potato ricer into a bowl.Wearing gloves to protect your hands, in a large pan of boiling water, blanch the nettles for 2 minutes. Drain and pat dry . Finely chop the nettles and fold them into the mashed potatoes.
Tip the dough onto a lightly floured work surface and knead lightly until well combined. Shape into three or four balls.Dust the work surface with more flour if necessary. Using your fingertips, roll one of the dough balls into a sausage about 3/4 inch in diameter. Cut the dough into 1-inch pieces — these are your gnocchi. Roll the gnocchi against the front of a fork to create ridges. Repeat with the remaining dough balls.
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