Artichoke Gnocchi Recipes

ARTICHOKE GNOCCHI

Steps:

• Heat the Colavita olive oil in a sauté pan over medium heat.
• Add the garlic and cook until lightly browned, about 3 minutes.
• Add the artichoke hearts and peas sauté for 1 minute.
• Add the lemon juice, mint, and salt and pepper to taste.
• Bring a large pot of water to a rolling boil. Once it is boiling, add a generous pinch of salt and the gnocchi.
• Boil the gnocchi according to the package instructions, about 2-3 minutes. The gnocchi will float to the top once they are cooked.
• Reserve 1 cup of the gnocchi cooking water to add to the sauce if necessary.
• Remove the gnocchi with a slotted spoon and add to the sauce. If the mixture seems dry, add a little bit of the reserved gnocchi water, just a splash at a time.
• Remove from the heat and add the grated Parmigiano Reggiano. Mix to combine.
• Garnish with lemon zest and extra mint.
• Serve!

RICOTTA GNOCCHI WITH ARTICHOKE, LEMON AND MINT

Steps:

• In a bowl, mix together 3/4 cup of the flour, the ricotta, salt and egg yolks. Dust a work surface with the remaining 1/4 cup flour. One cup at a time, roll the ricotta mixture into 1/2-inch-thick ropes. With a dough cutter or pasta knife, cut the ropes into 1/2-inch pieces. Transfer the gnocchi to a cookie sheet and freeze until ready to use.
• Heat the olive oil and butter in a saute pan over medium heat. Add the garlic and cook until lightly browned. Add the artichoke hearts and saute for 1 minute. Add the lemon juice and mint and salt and pepper to taste. Remove the sauce from the heat and add half of the Parmigiano-Reggiano; stir to thicken the sauce.
• Boil the gnocchi in a large (6-quart) pot of salted water until they float to the top. Remove the gnocchi with a slotted spoon and add to the sauce. Garnish with the remaining Parmigiano.

GNOCCHI WITH ARTICHOKES

Steps:

• Sauté garlic in olive oil over medium heat for 2-3 minutes; add crushed pepperoncini, stir.
• Add artichoke hearts and sun-dried tomatoes, sauté for 1-2 minutes.
• Slowly pour in white wine and broth, stir to combine and simmer gently for 5 minutes. Add the tomato sauce, mix and combine all the ingredients, cook for 2-3 minutes. Sprinkle with parsley.
• Meanwhile, cook the gnocchi in a lot of salted water, drain. Toss to coat with the artichoke and tomato sauce.
• Serve immediately topped with grated Parmesan cheese.
• Sauce: sauté the onion and garlic for 3-4 minutes in olive oil, add chopped tomatoes and tomato puree, stir, cook for a few minutes. Season with salt and pepper and add basil and oregano.