tagAlt.Potato Gnocchi Artichokes Pecorino Cheese Mint

Potato Gnocchi with Artichokes, Pecorino Cheese and Mint

Luscious potato-based gnocchi with a delightfully spring-focused flavour of mint and bitter artichokes unite in a most memorable way.

  • ( Scored 5 on 1 reviews )

Michele:

I wish I could give this recipe another 5 stars, because it is outstanding! Artichokes were not something I had worked with a lot before, and my expe...

read all reviews...

Springtime means a whole new array of vegetables to enjoy and devour.  Artichokes are one of those seasonal greens we just can't get enough of.  While they can be intimidating at first from the cleaning angle, once you practice slicing into the artichokes and carving out their tasty inner leaves, this will be a terrific gnocchi recipe you can't make too many times.

Mint provides a lovely counterpoint to zingy artichoke flavors, and potato gnocchi are a perfect base for so many, many different sauces. This variation lets you practice your artichoke cleaning skills, not to mention your gnocchi shaping skills.  

If you're in the mood for a classic Italian gnocchi dish, this is the recipe that matches your cravings.  Check it out, and see what your loved ones think - we bet on a dinnertime success!

Ingredients

for 4 servings

Homemade Potato Gnocchi Dough

  • Potatoes 800 grams
  • All-purpose flour 500 grams
  • Egg 1
  • Salt as needed

Seasonal Artichoke, Pecorino and Mint Sauce

  • Artichokes 4
  • Garlic Cloves 1
  • White wine 2 table-spoon
  • Pecorino cheese 100 grams
  • Mint (Leaves) 10
  • Extra-virgin olive oil as needed
  • Salt as needed

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Filippo Bartolotta

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Preparation

for 4 servings

Step

1

Of 3

Prepare the potato gnocchi

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.

Step

2

Of 3

Prepare the artichoke and mint sauce

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.

Step

3

Of 3

Cook the potato gnocchi and dress

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.

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View product

...Great Italian Goddies!

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0.75l

Fragrant and elegant, Mora Vermentino expresses the freshness of the Tuscan coast

View product

Piave DOP Vecchio - Cheese

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Decisive, strong sweet and salty notes, yet delicate

View product

Canna Torta - IGT Tuscan White - Podere le Ripi

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A light amber color, fresh and elegant bouquet

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Reviews

Michele Sunday 16th of August 2020

Fear not fresh artichokes

I wish I could give this recipe another 5 stars, because it is outstanding! Artichokes were not something I had worked with a lot before, and my experience was mostly limited to canned or jarred artichokes. Now I feel lots more comfortable using fresh artichokes and will be sure to use them much more. They work amazingly with potatoes, and to match them with pasta is out of this world. Make it today if you know what's good!

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