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Ingredients
For Gnocchi :
- 2 lbs Idaho baking or russet potatoes
- 2 1/2 cups all-purpose flour plus more for rolling
- 1 large egg
- 4 sun-dried tomatoes chopped finely
- 1 1/2 tsp salt
For Artichokes:
- 1 lb baby artichokes cleaned and quartered
- 1/2 lemon
- 8 sun-dried tomatoes
- 4 tablespoons of extra virgin olive oil
- 3 cloves sliced fresh garlic
- 1/2 cup Parmigiano Reggiano cheese
- Fresh parsley to garnish
- Salt to taste
- Fresh cracked black pepper to taste
Instructions
For Gnocchi:
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Rinse potatoes and add in a pot filled with cold water. Add salt. On medium heat bring to a boil. Lower heat and cook for about 30 minutes or until done.
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Drain water and peel potatoes while they’re hot.
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Rice though potato rice and form a well on your work surface.
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Whisk the egg gently and add to the center. Add the sun-dried tomatoes and flour and start incorporating ingredients. Form a dough and work gently.
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Form logs about one inch thick and using a knife cut into 1-inch pieces.
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Using your index and middle finger roll to form a gnocchi shape.
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Spread on a kitchen towel gently dusted with flour.
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Bring a large pot of salted water to boil. Gently add the gnocchi (I use a paper plate to gently drop them in water to avoid splattering).
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When the gnocchi rises to the top they’re cooked. Using a skimmer remove and drain in a colander. Add more gnocchi to the water. Continue until all are cooked.
For Cleaning Artichoke:
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Cut tip-off and remove darker leaves on the outside. Trim the stem.
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Quarter the artichokes and place them in a cold water bath where the 1/2 lemon juice has been squeezed (this will prevent them from turning dark).
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Pat dry in the paper towel when ready to cook.
For Cooking Artichoke:
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In a large sauté pan add extra virgin olive oil and garlic. Sauté until golden.
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Add artichokes, sun-dried tomatoes, and salt.
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Stir cook for a few minutes Add a cup of hot water and let it cook until artichokes are tender.
For assembling:
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Add your cooked gnocchi and stir gently.
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Add fresh cracked pepper and Parmigiano Reggiano.
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Garnish with chopped fresh parsley.
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Serve hot. Buon appetito!
