Sweet Potato and Nettles Gnocchi

½ cup lentils flour

½ cup buckwheat flour

½ cup chickpeas flour

½ cup tapioca starch

1 sweet potato, peeled and cut into pieces

90 gr. fresh nettles bleached or dried nettles rehydrated (25 gr)

½ teaspoon mashed garlic flower

Grated nutmeg

1 tablespoon salted herbs

Salt, pepper

Tomato sauce of your choice

1. Coat the sweet potato pieces with a little oil and bake at 350 º F until the sweet potato is baked (about 25 minutes).

2. In a food processor, puree the potatoes, add the salted herbs, garlic flower and nutmeg and transfer to a large mixing bowl.

3. Slowly add the flour and knead until it forms a firm dough that will eventually forms a big ball.

4. Be careful, you have to be able to manipulate it without being too sticky!

5. Cut a quarter of the dough ball and roll it into a tube shape. Then cut into small pieces. To avoid the sticking, add flour as needed.

6. Take each small section and give them the typical grooved gnocchi shape. To do so, roll them with your thumb on the back of a fork (it takes a little time...they are also very good smooth!).

7. In a large saucepan, bring water to a boil with 1 tablespoon of salted herbs (do not boil too hard) and immerse the gnocchi. When they rise to the surface, they are cooked! Remove with a slotted spoon and place in a serving dish.

8. Add the tomato sauce or coat with your favorite pesto.

9. Optional: You can sauté the gnocchi in olive oil with a piece of hot pepper just before mixing to the sauce.