Gnocchi with Artichokes and Sun-dried Tomatoes.

by alessandrasfoodislove
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )

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:

  • 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.
  • Drain water and peel potatoes while they’re hot.
  • Rice though potato rice and form a well on your work surface.
  • 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.
  • Form logs about one inch thick and using a knife cut into 1-inch pieces.
  • Using your index and middle finger roll to form a gnocchi shape.
  • Spread on a kitchen towel gently dusted with flour.
  • 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).
  • 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:

  • Cut tip-off and remove darker leaves on the outside. Trim the stem.
  • 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).
  • Pat dry in the paper towel when ready to cook.

For Cooking Artichoke:

  • In a large sauté pan add extra virgin olive oil and garlic. Sauté until golden.
  • Add artichokes, sun-dried tomatoes, and salt.
  • Stir cook for a few minutes Add a cup of hot water and let it cook until artichokes are tender.

For assembling:

  • Add your cooked gnocchi and stir gently.
  • Add fresh cracked pepper and Parmigiano Reggiano.
  • Garnish with chopped fresh parsley.
  • Serve hot. Buon appetito!

Notes

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