Authentic Italian gnocchi with artichoke
It seems such a long time ago, and somehow it also is. Last February, I visited Florence for a creative retreat in the hills nearby. I still have to write a post about it, but it feels as if there's too little hours in a day lately, so I will probably save that story for July. However, during that retreat Veronica, our host, and the most sweet Italian soul, shared her signature gnocchi recipe with us. When Dille & Kamille, my favorite store to buy cooking ware, asked me to develop two Italian dishes for them, I knew immediately what to share: Veronica's gnocchi. I love her combination of creamy potatoes & salty yet sweet sun-dried tomatoes accompanied by a sauce with some of the best produce this season has to offer: artichokes!
So here's the recipe. Find the Dutch version on Dille & Kamille's website. :)
Gnocchi with sun-dried tomatoes and a sauce of artichokes
For the gnocchi /
100 g flour
3 potatoes, peeled, cooked, and grated
3 sun-dried tomatoes, cut into small pieces
a splash of olive oil
3 tbsp Parmesan cheese
1 tbsp butter
For the sauce /
4 small artichokes
2 garlic cloves, minced
6 tbsp extra virgin olive oil
1 tbsp fresh parsley
2 tbsp salt
10 sun-dried tomatoes
1. Cook the potatoes until they are done. Grate them. Add the egg and cheese. Cut the sun-dried tomatoes, and add them to the mixture.
2. Add the flour and start to kneed the dough. Keep going until the mixture comes together and doesn't feel sticky anymore. Set aside in the fridge for about 30 minutes.
3. Divide the dough into long, thin rolls and cut those into small pieces. Use a gnocchi board to create the ridges, or create them by using a fork. Repeat this until you've used all of the dough.
4. Add the gnocchi to a pan of boiling, salted water. They are ready whenever they start to surface.
5. Continue with the sauce. Wash the artichokes and remove the outer leaves. Quarter them. Add the juice of 1 or 2 lemons to a bowl with water and let the artichokes soak for about 10 minutes.
6. Add the olive oil to a deep frying pan and add the garlic. Fry on low heat, make sure the garlic doesn't turn brown. Add the artichoke, fresh parsley and salt. Add the lid and cook for about 10 minutes.
7. Add the tomatoes, stir and add the lid once again. Add a glass of water and cook for another 10 minutes.
8. Remove the lid and cook 5 more minutes. Add the gnocchi and stir. Cook for three more minutes. Serve immediately. Enjoy!