Artichoke gnocchi with ragù is a rich and flavorful dish, perfect for a family dinner or with friends. The delicate taste of artichokes blends perfectly with the softness of potatoes, creating an ideal base for a hearty topping like Il Mio Gran Ragù Star Classico. The ragù, with its enveloping flavor, enriches every bite, making this dish truly special. The preparation requires just a bit of manual skill to make the gnocchi, but using the ready-made ragù facilitates its realization.
- Difficulty: Medium
- Cost: Economical
- Rest time: 30 Minutes
- Preparation time: 30 Minutes
- Portions: 4People
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 2 cans of Il Mio Gran Ragù STAR
- 3 artichokes
- 1.1 lbs potatoes
- 1.6 cups all-purpose flour
- 2 tbsps Parmesan cheese
- 1 egg yolk
- to taste salt
- to taste pepper
Steps for Artichoke Gnocchi with Ragù
To prepare the artichoke gnocchi, start by cooking the potatoes in salted water until they are soft. Once cooked, drain them, peel them, and mash them with a fork. In the meantime, clean the artichokes by removing the tougher outer leaves and the inner part, then slice them thinly and blanch them with a lemon wedge to prevent oxidation. When they are soft, drain and sauté them in a pan with a drizzle of oil and a crushed garlic clove, and cook for about ten minutes. Adjust salt and pepper and let everything cool.
When the artichokes are cool, mix them with the mashed potatoes, add the egg yolk, Parmesan cheese, flour (about 170-200 g or 1.6 cups), and a pinch of salt, then knead until you get a soft but not sticky consistency. If necessary, add more flour to make the dough workable. Divide the dough into small portions and form thin rolls, then cut them into pieces about 3/4 inch long, creating the gnocchi. Let them rest for about half an hour on a generous layer of flour.
After the resting time has passed, drop the gnocchi into plenty of boiling salted water and add a scant tablespoon of salt.
As the gnocchi rise to the surface, transfer them to a pan.
Once you’ve finished this procedure, pour two jars of Il Mio Gran Ragù Star Classico over the gnocchi and let the ingredients blend together. When everything is well combined, serve the artichoke gnocchi with ragù hot, with a sprinkle of Parmesan or Pecorino cheese.
Until next time from Sapore di Arianna!
Storage
Artichoke and potato gnocchi can be stored raw in the freezer for 2-3 months, just arrange them on a tray and transfer them to a ziplock bag. If they are already cooked and dressed with ragù, they can be stored in the refrigerator for 2-3 days. To eat them, you can reheat them in a pan or in the oven to revive their flavor.