Here I am! The recipe you’ve been waiting for is ready! It’s artichoke flour gnocchi with parmesan béchamel.
I dressed the gnocchi with a light parmesan béchamel, making the dish delicate while not covering the somewhat rustic taste of the artichoke.
Then I finished with grated lemon zest directly on each plate. The zest adds a touch of freshness, which complements these slightly bitter-tasting gnocchi.
Done, the recipe is ready! 😋
〰 〰 〰
- Difficulty: Easy
- Cost: Economical
- Preparation time: 30 Minutes
- Portions: 4 servings
- Cooking methods: Stove
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 21 oz artichoke flour gnocchi
- parmesan sauce
- lemon zest (grated)
- pepper
Tools
- Pot
- Lid
- Pan
- Slotted Spoon
- Spatula
- Grater
- Zester
Steps
Prepare the artichoke flour gnocchi dough following the base recipe.
Boil the water.
While waiting for the water to boil, prepare the parmesan béchamel.
☝ I recreated the parmesan sauce recipe that we love 😊 with just a couple of small changes: I used half butter and half oil instead of just butter, and I added only 2 tablespoons of parmesan. The idea was to make the béchamel as delicate as possible so as not to overshadow the artichoke aftertaste of the gnocchi.
When the water boils, add the gnocchi. Stir them, cover the pot, and wait a minute, just enough time for the gnocchi to rise to the surface.
Remove the gnocchi with a slotted spoon.
Add the gnocchi directly to the pan and quickly toss them in the béchamel,
or
place the béchamel directly on the plates and serve the gnocchi on the béchamel bed.
😉 The final taste doesn’t change, it’s just a different way to present the dish.
Scent with a sprinkle of lemon zest and, if desired, a dash of pepper.
Serve the artichoke flour gnocchi with parmesan béchamel hot. 😋
I have another dressing to suggest. Give me just a few days, and I’ll write the recipe so you can enjoy another delicious serving of artichoke flour gnocchi! Stay tuned! 💪😊
Tips without salt
As always, I remind you that I cook without added salt. 😉
If you’re interested in reducing or eliminating salt, always remember to:
■ Decrease salt gradually, the palate must get used to it slowly and should not notice the progressive reduction.
■ Use spices. Chili pepper, 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 boiling methods, prefer methods that do not disperse flavors (grilling, parchment paper, steaming, microwave)
■ Avoid bringing the salt shaker to the table!
■ Occasionally allow yourself an exception to the rule. It’s good for the mood and helps perseverance.
If you don’t want to, or can’t, give up salt:
■ You can still try my recipes, salting according to your habits.
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