Potato Gnocchi: “Lo Gnocco” with Artichokes—Delicate and Seasonal
A dish that evokes the scent of spring and highlights the simplicity of its ingredients. The artichokes—tender yet slightly crunchy—envelop the Gnocchi in a creamy, refined sauce. The result is a well-balanced dish with a delicate yet distinct flavor, perfect for those who love the authentic flavors of Italian tradition.
Ingredients (2-3 persons)
- 500 grams of Lo Gnocco Gnocchi
- 3 fresh artichokes
- 1 clove of garlic
- 4 tablespoons extra virgin olive oil
- 50 ml dry white wine
- Fresh chopped parsley, to taste
- Black pepper to taste
- 3 liters of water
- 30 g salt
Preparation
- Preparing Artichokes (10 min)
Clean the artichokes by removing the tough outer leaves and the inner choke, then slice them thinly. Soak them in water and lemon juice to prevent them from turning brown. - Sauce (10 min)
In a large skillet, heat the extra-virgin olive oil with the garlic clove. Add the drained artichokes and sauté them over medium heat for a few minutes. Deglaze with white wine and let it evaporate. Continue cooking until tender, seasoning with black pepper to taste. If necessary, add a tablespoon of hot water to keep them soft. - Cooking Gnocchi (2–3 min)
Bring the salted water to a boil and cook the Gnocchi until they float to the surface. - Assembly (1–2 min)
Drain the Gnocchi with a slotted spoon and transfer them directly to the pan with the artichokes. Toss them gently to combine the flavors. Top with chopped fresh parsley and serve piping hot.
👉 Try Lo Gnocco gnocchi with other creamy or crunchy combinations as well. Discover all the variations available at www.lognocco.it.
