* Rinse the nettle, remove the hard stems and blanch briefly in boiling hot salted water.
* Next, briefly immerse the nettle leaves in iced water so that they retain their green color.
* Cut off the well-drained nettle leaves with a very sharp kitchen knife without applying pressure.
* Press the potatoes through a hair sieve and make a smooth dough with the egg and a little flour.
* Season with freshly grated nutmeg, salt and pepper and stir in the nettle leaves. Keep a small portion back.
* While kneading, add enough flour to make a firm dough.
* Form finger-thick rolls and cut the individual gnocchi of them into small pieces.
* Put the pieces in hot water, no longer boiling, and cook until they float to the top.
* Lift out with a slotted spoon and toss briefly in hot butter in a frying pan.
* Toss in the retained nettle leaves.
* Divide the gnocchi evenly between two plates, sprinkle goat cheese cubes on top and bring to the table hot on the spot.
Tip: Stock up on high-quality spices – it pays off!
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