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Gnocchetti with artichokes and pancetta

17/11/2023

Gnocchetti with artichokes and pancetta is a rich and flavorful dish that combines the delicate taste of the artichoke with the strong flavor of the pancetta. Here is the recipe:

Ingredients

  • 400 g of gnocchetti (you can also use potato gnocchi if you prefer)
  • 3 artichokes
  • 150 g of cubed smoked pancetta
  • 1 clove of garlic
  • A bunch of chopped parsley
  • 50 ml of white wine
  • 50 g of grated Parmesan cheese
  • Extra virgin olive oil as needed
  • Salt and pepper to taste

Preparation

  1. Clean the artichokes by removing the toughest outer leaves, trimming the spiky tips, and taking out the inner choke. Cut them into thin wedges and immerse them in acidulated water with lemon juice to prevent discoloration.
  2. In a large pan, heat a drizzle of extra virgin olive oil and sauté the garlic clove to flavor the oil.
  3. Add the cubes of pancetta and let them brown until they become crispy.
  4. Remove the garlic clove and add the well-drained artichoke wedges. Let them cook for a few minutes until they start to golden.
  5. Deglaze with the white wine and allow the alcohol to evaporate over a high flame.
  6. Lower the heat and cover, cooking until the artichokes are tender. Season with salt and pepper.
  7. Meanwhile, bring a pot of salted water to a boil and cook the gnocchetti according to the package instructions (usually just a few minutes). Drain them, reserving some of the cooking water.
  8. Transfer the gnocchetti to the pan with the artichokes and pancetta, raising the heat to mix everything together.
  9. If necessary, add some of the gnocchetti’s cooking water to make the dish creamier.
  10. Add the chopped parsley and Parmesan, mixing well.
  11. Serve immediately, adding an extra sprinkle of Parmesan on the plate if desired.

Curiosity

The artichoke is typically Mediterranean and is abundantly cultivated in Italy. Depending on the variety, artichokes can be more or less spiny and sweet. Some of the most famous ways to cook artichokes in Italy are “alla romana” or “alla giudia”, but the delicate flavor of this vegetable makes it incredibly versatile in the kitchen.

Gnocchetti with artichokes and pancetta