Potato gnocchi with artichokes and Murazzano cheese
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Murazzano is a Piemonte cheese made with a mixture of goat's milk and cow's milk, which works very well with the artichoke. If you can't find it, you can use Parmesan instead.
ingredients
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serves: 4
5 baby artichokes
1/2 recipe quantity potato gnocchi dough
3 tablespoons extra virgin olive oil
3 cloves garlic (chopped)
1/2 wineglass of white wine
4 1/4 tablespoons unsalted butter (cut into small cubes)
bunch of chives, cut into batons
handful of parsley, chopped
2/3 cup freshly grated Murazzano cheese (or Parmesan)
salt and pepper
Servings Per Recipe: 4
Amount per Serving
Calories: 874
- Total Fat: 28.1 g
- Saturated Fat: 12.3 g
- Trans Fat: 0.5 g
- Cholesterol: 47.3 mg
- Sodium: 494.1 mg
- Total Carbs: 137.7 g
- Dietary Fiber: 17.7 g
- Sugars: 7 g
- Protein: 22.4 g
preparation
1. Prepare the artichokes. Make the potato gnocchi.
2. When you are ready to cook the gnocchi, slice the artichokes thinly.
3. In a sauté pan, heat the olive oil, then add the garlic and cook gently without allowing it to color for a minute or so.
4. Add the artichokes and fry gently for 2 to 3 minutes. Season and add the white wine. Let the alcohol evaporate and turn off the heat.
5. Get a large pan of boiling water ready, salt it and put in the gnocchi. Keep stirring until they rise to the surface (a minute or so).
6. While the gnocchi arc cooking, put the pan containing the artichokes back over a low heat, than lift the gnocchi carefully from the cooking water with a slotted spoon or a skimmer and put them into the pan with the artichokes. Add the butter and toss the gnocchi around to coat. Add the chives and parsley. Don't leave the gnocchi in the sauce for longer than a minute or so, or they will start to break up.
7. Just before serving, if you need to loosen the sauce slightly, add a little of the cooking water from the gnocchi. Serve with the grated Murazzano or Parmesan sprinkled over the top.
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