Frozen artichoke gnocchi are tasty and delightful, a creative alternative to traditional gnocchi. The delicate flavor of artichokes blends perfectly with the softness of potatoes, creating a rich and aromatic dough. Easy to prepare, these gnocchi are perfect for dressing with butter and sage, or even with a creamy sauce. They are a perfect choice for a special lunch or family dinner, served with a touch of grated Parmesan to enhance their flavor. A dish that will surely win everyone over!
- Difficulty: Medium
- Cost: Cheap
- Rest time: 30 Minutes
- Preparation time: 15 Minutes
- Portions: 4 People
- Cooking methods: No cooking
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 7 oz artichokes
- 1.1 lbs potatoes
- 7 oz all-purpose flour
- 1 egg yolk
- 2 tbsps Parmesan
- 1 pinch salt
- 1 clove garlic
- to taste olive oil
Steps
To prepare the artichoke gnocchi, the first thing is to prepare the frozen artichokes.
Thaw the artichokes: If the frozen artichokes are whole, cook them in salted boiling water for about 10 minutes until they are soft. If they are already cut into pieces, thaw them directly in the pan.
Cook the artichokes: In a pan, add a bit of extra virgin olive oil, a crushed garlic clove, and sauté over low heat. Add the artichokes and cook them for about 10-15 minutes. If necessary, add a bit of water to prevent them from drying out too much. Season with salt and pepper.
Blend: Once cooked and cooled, blend the artichokes with an immersion blender or food processor until you obtain a smooth cream. If you prefer a more rustic filling, you can leave some larger chunks.If you use fresh artichokes, they should be blanched until soft and then sautéed in a pan with oil and garlic.
Cook the potatoes: Boil the potatoes in plenty of salted water until tender (about 30 minutes, depending on size). Drain them, peel while still hot, and mash with a potato masher or fork; do not use a blender, or they will become gluey and unusable.
In a large bowl, combine the mashed potatoes with the blended artichokes, egg, grated Parmesan (if using), a pinch of salt, pepper, and a grating of nutmeg (optional).
Add the flour: Start adding the flour, a little at a time, and mix until you get a soft but not sticky dough. The amount of flour can vary depending on the moisture of the potatoes and artichokes, so adjust accordingly.Once the dough is ready, divide it into small portions and form rolls. Cut the gnocchi into pieces about 3/4 inch, and if you like, roll each gnocchi over the tines of a fork to obtain the characteristic ridges.
Bring a pot of salted water to a boil. When the gnocchi start to float (about 2-3 minutes), they are ready.
Gently drain them with a slotted spoon and place them on a plate.
You can dress the artichoke gnocchi with simple melted butter and sage, a fresh tomato sauce, or even a creamy sauce based on cream.
A sprinkle of grated Parmesan will complete the dish.Until next time from Sapore di Arianna!
Storage
Artichoke gnocchi can be stored in different ways, depending on when you plan to use them. Here’s how:
Storage of artichoke gnocchi in the refrigerator (for 1-2 days):
If you don’t want to cook them right away, you can place the raw gnocchi in an airtight container or on a tray lined with parchment paper, covering everything with plastic wrap.
Store them in the refrigerator for up to 1-2 days.
Storage of artichoke gnocchi (for up to 2-3 months):
If you want to store them for longer, freeze the raw gnocchi. Arrange them on a tray in a single layer (without overlapping) and place them in the freezer for at least 1-2 hours.
Once frozen, transfer them to a freezer bag or airtight container. In this way, you can store them for 2-3 months.
When you want to cook them, there is no need to thaw them. Just immerse them directly in boiling salted water and cook them like fresh gnocchi.
With these simple precautions, the artichoke gnocchi will maintain their freshness and flavor even after a few days or months!
FAQ (Questions and Answers)
How long should artichoke gnocchi cook?
Artichoke gnocchi cook very quickly. Once they float in the boiling water (about 2-3 minutes), they are ready to be drained and seasoned.
Can I make artichoke gnocchi in advance and store them?
Yes, you can prepare the gnocchi in advance. If you want to store them for future use, you can freeze them on a tray, then transfer them to a bag or airtight container. When you want to cook them, cook directly from frozen.