Gnocchi with Artichokes

Artichoke gnocchi are a delicate and tasty first course, a spring variant of classic potato gnocchi. Here is the recipe to prepare them.

Ingredients

• 1 kg floury potatoes
• 300 g artichokes (already cleaned)
• 1 clove of garlic
• 200-250 g 00 flour (plus more for processing)
• 1 egg
• Salt to taste
• Black pepper to taste
• Extra virgin olive oil
• Grated Parmesan for serving
• Fresh chopped parsley for decoration (optional)

Preparation

1. Start by washing the potatoes and placing them in a pot with cold water. Bring to a boil and cook until soft. This will take about 30-40 minutes depending on the size of the potatoes.

2. While the potatoes are cooking, clean the artichokes by removing the tougher outer leaves and the spiny tips. Cut them into wedges and remove any inner hairs. Soak them in water with lemon juice to prevent browning.

3. Heat a drizzle of oil in a large skillet and sauté the garlic clove. Add the drained artichokes cut into pieces. Cook for about 10 minutes, until tender. Season with salt and pepper.

4. Once the artichokes are cooked, remove the garlic and blend the artichokes into a smooth cream. You may need a little water or vegetable broth to achieve the desired consistency.

5. When the potatoes are cooked, drain them, peel while still hot, and pass through a potato ricer directly onto a work surface.

6. Add the artichoke cream to the potatoes and mix. Add the egg, salt, and start incorporating the flour little by little until you get a soft but non-sticky dough.

7. Cut a piece of dough, form long ropes about 2 cm in diameter, and cut into pieces about 2 cm long.

8. Roll each piece of dough on a fork or gnocchi board to achieve the classic ridged shape of gnocchi.

9. Bring a pot of salted water to a boil. When boiling, cook the gnocchi in small batches. When they rise to the surface, they are ready (about a couple of minutes).

10. Drain with a slotted spoon and transfer directly to the serving plate or to a pan with a little melted butter or oil and sage to toss briefly.

Serve the artichoke gnocchi hot, sprinkled with Parmesan and, if desired, decorated with chopped parsley.

Trivia

Gnocchi are a very ancient preparation, probably dating back to the introduction of the potato in Europe after the discovery of America. The artichoke variant is more recent but highly appreciated for the delicate flavor and creamy texture that the artichoke cream gives to the dish.