Artichoke Flour Gnocchi with Sautéed Mushrooms
At the first trial of seasoning the artichoke flour gnocchi I wanted to play it safe 😄 so I dressed them with parmesan béchamel, a sauce that always goes well with everything, a trump card I often play. 😊
But with the second trial I wanted to achieve a more rustic dish. The initial idea was to dress them with mushroom and tempeh ragù (which you already know), I wanted a vegan sauce since Veganuary – the month dedicated to vegan cooking – is ending and I haven’t published any vegan recipes yet this year.
But nothing. I found myself without tempeh because I had used it a few days before in the potato curry, and so in the dilemma of whether to wait a few days (and buy tempeh again) or use just mushrooms… I decided I didn’t feel like waiting. 😃
It was a good decision, the artichoke flour gnocchi dressed with sautéed mushrooms made a fine figure, I liked them a lot. It’s a more robust, more homely land-on-land combination compared to the delicacy of the béchamel, the mushrooms slightly overshadow the artichoke aftertaste, but the overall flavor is well balanced.
At this point, I’m curious to try the version with tempeh. It’s possible that the tempeh might even overshadow it more… but oh, it’s the hard life of experimenting bloggers, we have to sacrifice ourselves to tasting tests! 😄
Meanwhile, waiting to buy artichokes again and dry the scraps to get artichoke flour again… here is the recipe for this version with only mushrooms, which is still vegan and very enjoyable. 😋 And bon appétit to everyone!
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- Difficulty: Easy
- Cost: Inexpensive
- Preparation time: 30 Minutes
- Portions: 2
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients
- 11 oz artichoke flour gnocchi
- 7 oz champignon mushrooms
- 1 clove garlic
- chopped parsley
- 2 tablespoons extra virgin olive oil
- pepper
Tools
- Pot
- Lid
- Pan
- Slotted Spoon
Steps
Prepare the gnocchi with artichoke flour in the dough following the basic recipe.
Cook the mushrooms:
Clean the mushrooms and rinse them quickly under running water.
Slice them and cook for 10 to 15 minutes in a non-stick pan with a clove of garlic and the oil.
Halfway through cooking, add the chopped parsley and a pinch of pepper.
While the mushrooms are cooking, bring the water to a boil. When the mushrooms are cooked, or if only a few minutes are left, add the gnocchi.
👉 This time I used the artichoke flour gnocchi that I had frozen, in this case, they take a little longer to come to the surface.
☝ As a reminder, for gnocchi of all types, the freezer is a perfect ally, they freeze perfectly and keep well for a long time. When using them, there is no need to defrost. Drop them in the water frozen, stir with a spoon, and then wait for them to float just like fresh gnocchi.
When the gnocchi float, scoop them up with a slotted spoon and transfer them to the mushroom cooking pan.
Toss very quickly, preferably by shaking the pan, without using tools that could break the gnocchi.
Plate and serve immediately.
If desired, add a sprinkle of pepper and a drizzle of extra virgin olive oil (preferably fruity) raw to each plate.
Can you smell the aroma? 😃
Salt-Free Tips
As always, I remind you that I cook without added salt. 😉
If you’re interested in reducing or eliminating salt, always remember to:
▫ Gradually decrease the salt, the palate needs to adjust slowly and should not notice the progressive reduction.
▫ Use spices. Chili, pepper, curry, nutmeg, cinnamon, cloves, cumin, etc.
▫ Use aromatic herbs. Basil, parsley, oregano, thyme, sage, marjoram, rosemary, mint, etc.
▫ Use seeds. Sesame, pine nuts, almonds, walnuts, etc.
▫ Use spicy vegetables or fruits. Garlic, onion, lemon, orange, etc.
▫ Use my salt-free vegetable granulate and gomasio.
▫ Prefer fresh foods.
▫ Avoid cooking in water, prefer cooking methods that do not disperse flavors (grilling, baking, steaming, microwave)
▫ Avoid bringing the salt shaker to the table!
▫ Occasionally indulge in a break from the rule. It’s good for the mood and helps with perseverance.
If you don’t want to, or can’t, give up salt:
▫ You can still try my recipes by salting according to your habits.
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On the WhatsApp channel and on Instagram, on the Facebook page, on the Pinterest boards, in my two groups: Catia’s Group, in the kitchen and beyond and Exactly what I was looking for! and if you feel like it… subscribe to my Newsletter
