GNOCCHI with ARTICHOKES and potato cream, succulent, easy and quick to prepare, a creamy first course perfect for every occasion.
I had artichokes in the fridge pleading for mercy for days and I thought of using them to create a creamy and surprising first course. That’s how these gnocchi with artichokes and potato cream were born, a perfect match between the softness of the gnocchi and the bold flavor of the artichokes. Ideal for a quick lunch or a special occasion when you want to impress without spending hours at the stove.
If you’re looking for a single, creamy dish that’s easy to prepare with seasonal ingredients, this gnocchi with artichokes recipe is for you. The potato cream makes the dish velvety and enveloping, and every forkful is an explosion of flavor.
Follow me in the kitchen—today we have gnocchi with artichokes and potato cream.
- Difficulty: Very easy
- Cost: Very inexpensive
- Preparation time: 30 Minutes
- Portions: 2People
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Spring, Autumn
Ingredients
- 7 oz potato gnocchi
- 1 artichoke
- 1 potato
- 1 clove garlic
- 1 tablespoon grated Parmesan (optional)
- 3 1/3 tbsp cooking cream (optional)
Steps
Peel the potato and cut it into small cubes, boil it in salted water until soft (about 10-12 minutes).
Drain and blend with a drizzle of oil, a pinch of salt and, if you like, a little cream to obtain a smooth and velvety cream.
Remove the tougher outer leaves of the artichoke and the inner choke, then slice it thinly.
In a pan, heat the oil and lightly brown the garlic, add the artichoke and cook over medium heat for 5-7 minutes until tender. Season with salt and pepper to taste.
Bring a pot of salted water to a boil, cook the gnocchi until they float to the surface (about 2-3 minutes). Drain and transfer them directly to the pan with the artichokes.
Add a little cooking water from the gnocchi, mix gently adding the potato cream. Serve immediately with Parmesan and fresh parsley.
Bon appétit
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GNOCCHI with ARTICHOKES and potato cream
Useful tips for perfect gnocchi
Use fresh or homemade gnocchi: they cook in a few minutes and absorb the cream better.
Clean the artichokes well and remove the tougher parts for a delicate flavor.
Cook the potatoes and blend them with a drizzle of oil and a little cooking water to obtain a smooth cream.
Add grated Parmesan or pecorino to enhance the artichoke flavor.
Serve immediately: gnocchi tend to absorb the sauce if left too long.
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FAQ GNOCCHI with ARTICHOKES and potato cream
Can I use frozen artichokes?
Absolutely! Drain them and sauté in a pan before adding them to the gnocchi.
Is this a vegetarian dish?
Absolutely yes.
Which gnocchi should I use?
Fresh potato gnocchi, or homemade: the result will definitely be softer and creamier.
Can I prepare the potato cream in advance?
Yes, it keeps in the fridge for one day and should be warmed slightly before tossing with the gnocchi.
How can I enrich the gnocchi with artichokes?
You can add speck or pancetta or pieces of provola before turning off the heat.
