Today in the pot we have some tasty artichoke gnocchi. They are very simple to prepare and also quite quick since, for this recipe, I used frozen artichoke hearts and ready-made fresh gnocchi. So I didn’t have to do anything but cook the various ingredients without having to knead or clean vegetables. Then a nice blend and voilà… lunch is ready! Yes… during the week you need to find simple, quick preparations that are still appetizing. This is a main course that fits just these characteristics. I’ve approved it; let’s see what you think.
Other gnocchi recipes I recommend you try:
- Difficulty: Easy
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 3 servings
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for Artichoke Gnocchi
- 1.1 lbs potato gnocchi
- 10.6 oz artichoke hearts (frozen)
- 1 shallot (large)
- milk
- extra virgin olive oil
- salt
- black pepper
Tools
- 1 Pan with lid
- 1 Pot
- 1 Slotted spoon
- 1 Immersion blender
Preparation of Artichoke Gnocchi
Peel the shallot, chop it finely, and sauté it in a few tablespoons of oil in a large pan.
Let it sizzle for a couple of minutes, then add the still-frozen artichoke hearts, 50 ml (about 3 tablespoons) of milk, and a few tablespoons of hot water.
Let the artichokes thaw a bit, then season with salt and pepper.
Cover, lower the heat, and cook for 8-10 minutes, stirring occasionally.
Once cooked, remove 5-6 artichoke pieces and set them aside.
Transfer everything else into a hand blender’s container and blend, adding enough milk to obtain a smooth cream.
Pour the obtained cream back into the pan and add a few more tablespoons of milk if it needs to be diluted a bit. Adjust salt and pepper.
In the meantime, cook the gnocchi in plenty of salted boiling water. Drain them with a slotted spoon as soon as they rise to the surface and transfer them directly into the pan with the sauce.
Mix them gently, then also add the artichoke wedges set aside.
Serve the artichoke gnocchi on individual plates, sprinkle with freshly ground black pepper, and serve immediately, hot. Enjoy! Paola
I take this opportunity to remind you that you can follow me on various social media to always be updated on the new recipes I publish. You can find me on Facebook (HERE), Twitter (HERE), Pinterest (HERE), Instagram (HERE), and also on Tik Tok (@zenzero_limone). Thank you so much! ♥
