NETTLE SAUCE for CREUSOIS GNOCCHIS
A magical and refined sauce that enhances the gnocchi. This nettle sauce could also accompany minced mushrooms, ham, leftover rillettes, fish, etc.
*The preparation with the bread can be prepared the day before.
Per person :
1 ladle of stale bread, soaked in water then squeezed well
1 tbsp buckwheat flour
Salt and pepper
1 clove of garlic, peeled and minced + 1 tsp of fat.
To grease the mold with butter or parchment paper.
For the sauce, 1 ladle of nettle leaves, cleaned and chopped
Salt and pepper
1 tsp fresh cream
Mix bread with flour, garlic. Add salt and pepper and mix. The preparation must be homogeneous and thicker than a cookie dough. Grease the mold, pour in the preparation and bake without preheating. Bake 25 min Th 6 (180°) then remove from the oven and leave to cool*.
The sauce. Drop the nettles into a hot saucepan. pepper, Add water to the height, bring to the boil then lower the flame and cook for 10 minutes over moderate heat. Mix, add the cream, salt and set aside.
Unmold the “cake”, cut it into squares. Heat the fat in a skillet and brown the pieces. Reheat the sauce and serve the pieces that have become gnocchi with it.