Remove the stems of the nettles. Wash and blanch them and squeeze them dry. Chop the blanched nettles.
Boil the potatoes in salted water until soft. Drain and mash the boiled potatoes together with the blanched nettles. Season to taste with additional salt pepper and nutmeg.
Add the eggs and flour and bring the mixture together to form a smooth dough.
Divide the dough into several pieces and roll them out to a long roll with a diameter +/- 2cm. Cut the rolls into pieces of +/- 2,5 cm long.
Use your fingertip to roll a piece of dough against the gnocchi board. You want small ridges on the outside and an indentation on the inside. Place the rolled gnocchi on a baking tray and dust them lightly with flour.
Boil salted water in a large saucepan. Gently drop the gnocchi into the boiling water. As soon as they rise to the surface they are done. Remove them with a slotted spoon and drain well.
Arrange the cooked gnocchi on a warm serving dish and serve with nettle pesto sage butter or a tomato and nettle sauce.
Notes
Make sure to dust the gnocchi board with flour so the dough doesn't stick to the board. If you don't have a gnocchi board you can use a fork instead.