Since I discovered flour gnocchi a few years ago, experimenting with every possible type of gnocchi without potatoes has become one of my passions. Today it’s time for a version I wanted to try ever since I started drying artichokes: gnocchi with artichoke flour in the dough.
Drying artichokes, to obtain artichoke flour, is one of the homemade projects that has given me the most satisfaction 😊, especially because you can dry the leaves, the stems and all the scraps (and artichokes produce a lot of scraps).
I like giving a second life to scraps that would otherwise end up in the compost; I know it’s a small thing, but it’s one of those little acts that make me think positively.
Also, using dried artichokes has another clear purpose for me: turning them into a seasoning, in my ongoing search for ingredients and foods that help reduce (and eliminate) salt in my recipes. Speaking of which, remember that artichoke powder can be added to gomasio. 😉
I have used homemade artichoke flour in several recipes (for example in gratinated tomatoes, where I used the artichoke powder in the filling). Not all the recipes I try every day end up on the blog, also because, let’s be honest, not every experiment works on the first try 😃 but when I used it in the gnocchi dough I immediately fell in love with it.
Artichoke flour has a wonderful aroma, it adds flavor and, let’s say, character to doughs, and I find it perfect for gnocchi, a versatile fresh pasta that can suit delicate as well as strongly flavored sauces.
Today I’m sharing the base recipe, but another nice little recipe for a first idea (I hope one of many) for a sauce is coming soon. 😉
The Monday series Light and Tasty is dedicated to artichokes today, and it’s the perfect occasion to tell you how to make these excellent gnocchi with artichoke flour. 😊
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Below, other gnocchi recipes, all three without potatoes: 👇
- Difficulty: Easy
- Cost: Inexpensive
- Preparation time: 40 Minutes
- Portions: 3People
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 1 1/2 cups type 0 wheat flour (Italian '0' flour)
- 2 1/4 tbsp homemade artichoke flour
- 1 7/8 cups water
Tools
- Casseruola
- Coltello
- Tagliere
Steps
Here are the simple ingredients: type 0 flour and dried artichoke flour (+ water).
☝️ For the amount of artichoke flour I went by feel, but you can adapt it to taste (I would stay within about 2 teaspoons more or less).
Bring 1 cup of water to a boil; when it starts boiling remove the pot from the heat and add the artichoke flour to the pot.
Stir with a spoon and let it rest for a couple of minutes.👉 Dried artichoke flour must be used in cooking, not dry. It needs to be rehydrated to release its aroma.
Return the pot to the heat, add 3/4 cup + 1 tbsp of water and bring to a boil again. When it boils, remove the pot from the heat and pour in the flour all at once.
Stir with a spoon until you get a thick, compact mixture.
Transfer the mixture to a work surface or cutting board and knead it before it cools down.
👉 It’s best to work the mixture while it’s warm, but at first it will be very hot, so to avoid burning yourself it’s better to wait a few minutes; I divided it into two pieces to let it cool more quickly.
Knead for a few minutes, until the mixture is well combined. It can help to flour your hands and the board because the dough is soft.
Cover the dough with a bowl and let it rest for 10-15 minutes (optional), then proceed to shape the classic rolls.
Cut the gnocchi with a knife with a smooth blade.
Finally, roll the gnocchi on a gnocchi board or the tines of a fork or the back of a grater. Or roll them with your finger, which as you know is my favorite method.
To cook the gnocchi with artichoke flour, proceed exactly as for other gnocchi: drop them into boiling water, wait a minute or slightly more until they float, and immediately remove them with a slotted spoon.
Here are the gnocchi floating, just before removing them to dress with…. 🤤
….Ahhh noooo I’ll send you to the recipe that will be online in… Almost there, very very soon! 😃💪
Salt-free tips
If the idea of drying artichokes tempts you, here’s the link to the tutorial. I also invite you to read my article dedicated to homemade seasonings and foods without salt, read it — it’s really useful! 😉🤩
If you’re interested in reducing or eliminating salt, always remember to:
▪ Reduce salt gradually; the palate needs time to adjust and shouldn’t notice the progressive reduction.
▪ Use spices. Chili, 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 pungent vegetables or fruit. Garlic, onion, lemon, orange…
▪ Use my salt-free vegetable granulate and gomasio.
▪ Prefer fresh foods.
▪ Avoid cooking methods that lose flavor in water; prefer methods that preserve tastes (grill, foil, steam, microwave).
▪ Avoid bringing the salt shaker to the table!
▪ Allow yourself an occasional treat. It’s good for morale and helps you persist.
If you don’t want, or cannot, give up salt:
▪ You can still try my recipes and season them to your usual taste.
Follow me!
On the WhatsApp channel and on Instagram, on my Facebook page, on my Pinterest boards, in my two groups: Il gruppo di Catia, in cucina e oltre and Proprio quello che stavo cercando! — and if you like… sign up for my Newsletter
On the WhatsApp channel and on Instagram, on my Facebook page, on my Pinterest boards, in my two groups: Il gruppo di Catia, in cucina e oltre and Proprio quello che stavo cercando! — and if you like… sign up for my Newsletter
Other Light and Tasty recipes, all with artichokes:
Carla Emilia: Artichokes alla carbonara
Claudia: Whole wheat pasta with pan-fried artichokes
Daniela: “Fried” oven-baked artichokes
Elena: Artichoke and potato flan
Milena: Stuffed artichokes
