Potato Gnocchi with Artichokes, Pecorino Cheese and Mint

Wash and peel 700-800 grams starchy potatoes, if possible more or less the same size to help keep cooking time as uniform as possible.

Boil large pot of salted water, and allow potatoes to cook until softened and can be pierced with fork. Remove from heat, allow to cool slightly.

When cool enough to handle, remove peels. Using either potato masher or food mill, mash potatoes while still hot.  Allow to cool completely.

Shape hole in middle of mashed potatoes, and add egg and flour into center. Using your hands, blend ingredients well. Once ingredients are thoroughly blended, dust working surface with flour. Use spatula to remove part of gnocchi dough and place onto floured working surface.

Using your hands, create small rounded logs the thickness of a pinky finger. Using sharp knife, cut each log into smaller pieces with 1cm thickness.

The size and thickness of each gnocchi piece depends on how large logs are, and size you cut them into. It's up to you to shape and size the gnocchi pieces to find the perfect size for your tastes.

Dust the cut gnocchi pieces lightly with flour, and place gently onto a plastic kitchen tray or wooden working board.

Clean artichokes thoroughly, removing tough external leaves and cleaning from impurities. Slice into medium-thick slices.

Coat large sauté pan with extra-virgin olive oil, allow to heat. Smash clove of garlic, leaving skin on.  Add garlic, allow to sauté until light golden. Add sliced artichokes, allow to cook and absorb garlic and oil flavors. Adjust to taste with salt, add white wine (if you don't have any white cooking wine, this can be substituted with equal amount of white wine vinegar). Add a few tablespoons of hot water, and allow to cook for few minutes.

Bring large pot of salted water to boil. Add in gnocchi pieces, and allow to cook. The gnocchi will be done when they float to the surface.

Drain well, add to pan with artichokes, allow flavors to meld for few moments. Remove from heat, add Pecorino cheese and mint.

Mix well, serve immediately.