Gnocchi with artichokes are a tasty, delicate first course perfect to serve during artichoke season. A simple but flavorful recipe, ideal for Sunday lunch or for a special dinner prepared with wholesome ingredients. The softness of potato gnocchi perfectly complements the intense taste of pan-sautéed artichokes, creating a comforting and irresistible sauce.
You can choose to make homemade gnocchi following the traditional recipe, or use ready-made ones for a quick and practical version, perfect on busy days. To make the dish even creamier, just add a little cooking cream, including plant-based alternatives, to obtain a balanced and truly appetizing plate.
A versatile recipe, easy to personalize and perfect to showcase one of the signature vegetables of Italian cuisine.
If you like first courses with artichokes, you might be interested in these recipes:
- Difficulty: Very easy
- Cooking time: 40 Minutes
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Winter, Spring
Ingredients to make gnocchi with artichokes
- 1 lb 12 oz potatoes
- 1 2/3 cups all-purpose flour
- nutmeg
- salt
- 3 artichokes
- 2/3 cup cooking cream
- 1 shallot
- 1 clove garlic
- extra virgin olive oil
- Parmigiano Reggiano PDO (shaved or grated)
- salt
Tools to make gnocchi with artichokes
- Pot
- Potato Ricer
- Work surface
- Knife
- Frying pan
- Ladle
How to make gnocchi with artichokes
Wash the potatoes well and boil them with the skin on in plenty of water for about 30 minutes from boiling, or until soft when pierced with a fork.
Drain them, peel them while still hot and press them with a potato ricer onto a work surface.
Add the flour, a pinch of salt and a grating of nutmeg. Knead quickly until you get a soft, homogeneous dough.
Divide the dough into portions and form rolls about 5/8 inch in diameter. Cut each roll into pieces about 3/4–1 1/8 inches long and, if you like, shape them with a gnocchi board or the tines of a fork.
Meanwhile prepare the sauce: clean the artichokes by removing the tough outer leaves, the tip, the inner beard and part of the stem. Slice them thinly and immerse them in water with lemon as you go to prevent darkening.
Finely chop the shallot and garlic.
Heat a drizzle of olive oil in a large frying pan and gently sauté the garlic and shallot. Add the drained artichokes and let them flavor.
Add a little water, cover with a lid and cook until the artichokes are tender and the liquid has reduced.
Bring plenty of salted water to a boil and cook the gnocchi. When they float to the surface, scoop them out with a slotted spoon.
Transfer them directly to the pan with the artichokes, add the cooking cream and toss everything over high heat for a few minutes.
Serve immediately with shaved or grated Parmesan and a grind of pepper.
Storage
Gnocchi with artichokes should be enjoyed fresh. You can refrigerate them for up to 1 day in an airtight container and reheat them in a pan with a splash of water.
Raw gnocchi can be frozen on a tray and then transferred to freezer bags.
Tips
Use waxy, older potatoes for firmer gnocchi.
Work the dough quickly so it doesn’t become sticky.
If you prefer a milder flavor, remove the garlic after sautéing.
Add only a little cream to keep the artichoke flavor as the protagonist.
Variations
Light vegetarian version: use plant-based cream.
More savory: add crispy pancetta.
Fresher: finish with grated lemon zest.
More intense: use pecorino instead of Parmesan.
FAQ (Questions & Answers)
Can I use store-bought gnocchi?
Yes, they are perfect to reduce preparation time.
Can I skip the cream?
Certainly, the dish will be excellent without it, lighter and with a stronger artichoke flavor.
How do I prevent artichokes from darkening?
Keep them in cold water acidified with lemon juice while you clean them.
Can I use frozen artichokes?
Yes, when fresh ones are not available in season.
