It's mid May here in Maine, so many wild foods including nettle's, are in abundance. This of course, means it's gnocchi season! Although making pasta from scratch seems a bit daunting, it is quite easy to do and the end results will yield a much more delicious end product then anything can come from a box. Stinging Nettle (Urtica dioica) is highly regarded in herbalism for it nutritive properties.
The following recipe has wound up being one of my most beloved soups. Thick, flavorful, and always a healthy option, it's perfect for both meat eaters and vegetarians. This is one of those "stick to your ribs" kind of soups that keeps you filled up for hours. Sometimes, I'll use this soup as a base for roasted chicken or grilled seafood like scallops or shrimp.