Since discovering flour gnocchi a few years ago, experimenting with all possible types of potato-free gnocchi has become one of my passions. Today, it’s the turn of a version I’ve wanted to try since I started drying artichokes: gnocchi with artichoke flour in the dough.

The drying of artichokes to obtain artichoke flour is one of the home productions that has given me the most satisfaction 😊, especially because you can dry the leaves, the stalks, all the scraps (and artichokes produce a lot).

I like giving new life to scraps that would otherwise end up in the compost, and I know it’s a tiny thing, but it’s one of those things that makes me think positively.

No salt Moreover, using dried artichokes for me also serves another precise purpose: transforming them into a flavor enhancer in my continuous search for ingredients and foods useful to reduce (and eliminate) salt in my recipes. On this note, remember that artichoke powder can be added to gomasio. 😉

I’ve used homemade artichoke flour in various recipes (for example, in gratinated tomatoes, where I used artichoke powder in the filling). Not all recipes I try every day end up here on the blog, also because, let’s face it, not all experiments work the first time 😃, but when I used it in the gnocchi dough, it immediately won me over.

Artichoke flour has a wonderful aroma, adds flavor and, let’s say, character to doughs, and I find it perfect for gnocchi, a versatile fresh pasta that knows how to interpret both delicate dishes and those with a strong taste.

Today I am talking about the basic recipe, but there’s also a pretty nice recipe coming soon, the first idea (of, hopefully, many ideas) for seasoning them. 😉

The Monday column Light and Tasty is dedicated to artichokes today, it’s the perfect occasion to tell you how to prepare these excellent gnocchi with artichoke flour. 😊

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Here are other gnocchi, all three without potatoes: 👇

gnocchi with artichoke flour in the dough

Difficulty: Easy
Cost: Affordable
Preparation time: 40 Minutes
Portions: 3 People
Cooking methods: Stove
Cuisine: Italian
Seasonality: All seasons

Ingredients

6.35 oz all-purpose flour
0.71 oz homemade artichoke flour
2 cups water

Tools

Saucepan
Knife
Cutting Board

Steps

Here are the simple ingredients: all-purpose flour and dried artichoke flour (+ water).
☝ For the amount of artichoke flour, I went by feel but am certain it can be adjusted according to personal taste (keeping within the limits of 5 grams more or less).
Bring 1 cup of water to a boil, remove the pot from the heat, and pour in the artichoke flour.
Stir with a spoon and let it rest for a couple of minutes.
👉 Dried artichoke flour should be used in cooking, not dry. It needs to be rehydrated to release its aroma.
Return the pot to the heat, add an additional cup of water, and bring to a boil again. When it boils, remove from heat and pour in the flour all at once.
Stir with a spoon until you get a dense and compact mixture.
Transfer the mixture to a work surface or cutting board and knead it before it cools.
👉 It’s best to work the mixture while hot, but initially, it’s really hot, so to avoid burning yourself, it’s better to wait a few minutes, or I divided it into two pieces to cool it faster.
Knead for a few minutes, or until the mixture is well combined. It may be helpful to flour your hands and the cutting board as the mixture is soft.
Cover the dough with a bowl and let it rest for 10-15 minutes (optional step), then proceed to shape the classic logs.
Cut the gnocchi with a smooth-edged knife.
Finally, pass the gnocchi over a gnocchi board or the tines of a fork or the back of a grater. Or pass them with a finger, which as you know is my favorite method.
To cook the gnocchi with artichoke flour, proceed exactly like all other gnocchi: pour them into boiling water, wait a minute or a little more for them to float to the surface, and immediately remove them with a skimmer.
Here are the gnocchi on the surface, just before removing them to dress them with…. 🤭
….Ahhh noooo I’ll refer you to the recipe that will be online in… Not long, very soon! 😃💪

Salt-Free Tips

If the idea of drying artichokes intrigues you, here’s the link to the tutorial. But I also invite you to read my article dedicated to homemade flavor enhancers and salt-free foods, read it, it’s very useful! 😉🤩

If you are interested in reducing or eliminating salt, always remember to:
▫ Gradually decrease salt, the palate needs to get used to it slowly and shouldn’t notice the gradual reduction.
▫ Use spices. Chili pepper, black pepper, curry, nutmeg, cinnamon, cloves, cumin…
▫ Use aromatic herbs. Basil, parsley, oregano, thyme, sage, marjoram, rosemary, mint…
▫ Use seeds. Sesame, pine nuts, almonds, walnuts…
▫ Use spicy vegetables or fruits. Garlic, onion, lemon, orange…
▫ Use my salt-free vegetable granules and gomasio.
▫ Prefer fresh foods.
▫ Avoid cooking in water; prefer methods that don’t disperse flavors (grill, foil, steam, microwave)
▫ Avoid bringing the salt shaker to the table!
▫ Sometimes allow for a little indulgence. It’s good for the mood and helps perseverance.
If you don’t want or can’t give up salt:
▫ You can still try my recipes by salting according to your habits.

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Other Light and Tasty Recipes, All with Artichokes:

Carla Emilia: Artichokes Carbonara
Claudia: Whole Wheat Pasta with Pan-Seared Artichokes
Daniela: “Fried” Oven-Baked Artichokes
Elena: Artichoke and Potato Casserole
Milena: Stuffed Artichokes

Delicious Recipes

Gnocchi with Artichoke Flour in the Dough