Blanch nettles in a steamer basket or blanch in boiling water just until soft.
Add nettles and the remaining ingredients to a blender and blend until well-combined. the dough should be thick but still somewhat runny. If you don't have a blender, you can finely chop the nettles and mix everything in a big bowl.
Bring water in a big pot to a boil. Add a bit of salt. Using a spaetzle maker or colander with big holes, push some of the dough through the holes into the boiling water. They are done when they're floating on the surface.
With a slotted spoon, take spaetzle out and transfer either to a big bowl or a skillet with some melted butter.
If your dough was too runnny, add some more flour. If it was too thick, add some more milk. Working in batches, continue until all the dough has been used up.
Serve warm with lots of grated parmesan cheese. Soft goat cheese is also good. Enjoy!