Gnocchi With Nettles With Vegetable Ragù

Preparation:

Preparation: Finely chop the carrot, celery and onion together and sauté them in a saucepan with 3 tablespoons of olive oil. Wet with half a glass of dry white wine, then let it evaporate over high heat. Add the contents of the tin of tomatoes, after having finely chopped the larger pieces. Bring to the boil, salt and pepper, cover and cook for about 20 minutes. In the meantime, put plenty of water to boil in a saucepan and, a few minutes before lunch, dip the potato gnocchi with nettles in, scooping them up with a slotted spoon as they come to the surface. Arrange them in a heated serving dish and season them gradually with the prepared vegetable sauce. Complete with a few chopped basil leaves and serve.