Gnocchi with artichoke cream is a very tasty first course that is prepared in no time. For this dish, you can use either fresh or frozen artichokes. At the end of the recipe, I also leave you some additions you can make to this dish. A very flavorful cream that pairs well with potato gnocchi. This artichoke cream goes well on any pasta and even as an accompaniment cream to lean meats.
let’s start cooking,
happy recipe.
Giusi
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- Preparation time: 5 Minutes
- Portions: 4
- Cooking methods: Oven
- Cuisine: Italian
Ingredients
for this recipe, you can use either fresh or frozen artichokes. Obviously, for fresh artichokes, you will need to clean them, cut into wedges, and cook in salted boiling water. For frozen ones, you can just toss them directly into salted boiling water and cook for about 5-7 minutes.
- 5 artichokes, cooked, boiled (approximately 7 oz)
- 1 tablespoon Pecorino Romano cheese
- 500 g potato gnocchi (approximately 1 lb)
- 1 cup cup of water
- to taste Olive oil
- to taste Salt
- to taste Parsley
Steps
Set a pot with water on the stove and bring it to a boil.
In a pan, pour a drizzle of olive oil with a clove of garlic, if you like it, and heat for 1-2 minutes, then add our pre-cooked artichokes. If they were cooked in salted water, there is no need to add salt.
Add half a cup of hot water, cook for a minute, turn off the stove, and using an immersion blender, blend until you form a thick cream. At this point, add the tablespoon of pecorino and the parsley and mix. When blending the artichokes, add a little water if necessary to make the cream more liquid.
Salt the pot water and add the gnocchi; when they float to the surface, they are ready. Drain them and pour into the pan with our artichoke cream.
Sauté for a few minutes.
Our gnocchi with artichoke cream are ready to be enjoyed.
Variations
When blending the artichokes, you can also add an anchovy fillet in oil.
This dish also goes well with crispy pancetta or guanciale, just cook in a pan until crispy and add at the end of cooking to the dish.
