Artichoke and Gorgonzola Gnocchi Recipe

It’s raining, I chose a menu for the holiday… I go out, even though it’s a holiday, the village shop is open so I shouldn’t have any problems… I enter, chat with some women, and wait my turn… Meanwhile, I help myself, search and decide… I’m missing an ingredient… The main one!

It’s been an off-schedule kind of day and I didn’t manage to do a big shopping… Okay, I’ll change the menu!

I decide on a slightly winter combination, but today it’s raining, so it’s perfect!

Potato gnocchi with artichokes and gorgonzola…

I leave with my groceries in hand and lots of laughs… The charm of small stores!

I don’t have to go far… I get home, put away the purchases and get to work!

I wash the potatoes and put them in water to boil…

As a first course, it will surely win everyone over; fresh potato gnocchi make a celebration and are always welcome

Difficulty: Easy
Cost: Affordable
Preparation time: 1 Hour
Portions: 4
Cooking methods: Stovetop
Cuisine: Italian
Seasonality: All Seasons

Ingredients

2.2 lbs potatoes (Good, not too large. Floury, yellow flesh)
1 3/4 cups flour
1 egg
2 artichokes (Fresh or frozen in wedges)
7 oz gorgonzola (Soft and mild)
1/2 cup milk (About half a glass)
to taste salt
to taste olive oil

Tools

Pot for boiling potatoes, pan for artichokes, pot for gnocchi, pastry board, gnocchi ridger or fork

Steps

Boil the potatoes with their skins, then mash them while still warm. As the potatoes cool, they will become firmer, keeping the gnocchi soft yet compact. Once finished, add the flour and egg, and knead well until you get a firm and homogeneous dough.
Shape into logs and cut the gnocchi; Finally, ridge with a fork or gnocchi ridger.
Sauté the artichokes in a pan after cleaning and blanching them.
Add the milk and gorgonzola and let it melt.
Meanwhile, cook the gnocchi in plenty of salted water and, after draining, transfer to the pan with the artichokes and quickly toss for flavor.
Serve the hot gnocchi immediately after plating!