Method
Blanch 200g fresh spinach and 100g stinging nettles in boiling salted water for 3 mins. Drain, reserve a little cooking liquid. Squeeze out water. Blend spinach and nettles with 1 tbsp cooking liquid and 100g wild garlic until very smooth. Mix puree with 70g grated parmesan, 1 beaten egg, 1 tsp salt, black pepper. Stir in 400g SR flour little by little until a wet dough forms. Roll into 1-inch balls in well-floured hands and transfer to floured tray. Simmer in batches in salted water until they rise and cook through (about 5 mins total). Brown 3 tbsp butter until golden. Spoon over gnocchi, top with parmesan shavings and small pieces of ricotta.