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Cut the potatoes and cook them in boiling water until fork-tender (approx. 15-20 minutes), and drain completely.
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Cook the nettle in boiling water for 8-10 minutes, drain really well.
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While the potatoes and nettle are cooking, in a large pan over medium heat, sauté the onion with olive oil until nicely golden, about 4-5 minutes, then add the garlic and oregano, and cook for another 1-2 minutes, stirring often. Add the can of tomatoes, and cream and cook for another 5 minutes to reduce a bit, then turn heat to low.
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Put the potatoes and cooked nettle in a bowl and mash until really well mixed (alternatively, you could put everything in a food processor). Add the 2 egg yolks, mix. Add the flour 1/2 cup at a time, and mix until it's not sticky anymore. You will have to use your hands in the end.
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Put a large pot of spring or filtered water to boil. Add a generous amount of salt.
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Divide the dough into 6 or 8, roll the dough on a floured surface (you can make it as big or small as you want), and cut pieces with a knife.
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Put into the large pot of boiling water. They will sink to the bottom, once they all float to the surface, cook for an additional 30-45 seconds.
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Drain, and serve immediately with the sauce on top, grated cheese (either dairy or vegan) and toasted walnuts