Home

Artichoke Gnocchi

17/11/2023

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

Ingredients

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

Preparation

  1. Start by washing the potatoes and placing them in a pot of cold water. Bring to a boil and cook until they are 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 toughest outer leaves and the spiny tips. Cut them into wedges and remove any internal fuzz. Place them in water with lemon juice to prevent them from blackening.

  3. Heat a drizzle of oil in a large pan and sauté the garlic clove. Add the drained and chopped artichokes. Cook for about 10 minutes, until they are soft. Adjust for 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 obtain the desired consistency.

  5. When the potatoes are cooked, drain them, peel them while still warm, and mash them over a work surface using a potato masher.

  6. Add the artichoke cream to the potatoes and mix. Add the egg, salt and begin to incorporate the flour little by little, until you have a soft but not sticky dough.

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

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

  9. Boil a pot of salted water. Once boiling, cook the gnocchi in small quantities. When they float to the surface, they are ready (about a couple of minutes).

  10. Drain them with a slotted spoon and transfer them directly onto the serving dish or into a pan with a bit of melted butter or oil and sage to toss them briefly.

Serve the artichoke gnocchi hot, sprinkled with Parmesan and, if you wish, garnished with chopped parsley.

Curiosity

Gnocchi is a very ancient preparation, probably rooted in the introduction of the potato in Europe after the discovery of America. The artichoke variant is more recent but very much appreciated for its delicate flavor and the creamy consistency that the artichoke cream gives to the dish.