New| Potato Gnocchi with Artichokes | ||||||||||||||||||||||||||||||||||
| Serves : 4 person(s) | ||||||||||||||||||||||||||||||||||
| Ingredients | ||||||||||||||||||||||||||||||||||
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| Preparation Method | ||||||||||||||||||||||||||||||||||
Prepare a traditional gnocchi dough. Clean and thinly slice the artichokes and in a large skillet saute the garlic in 4 tablespoons of oil, add the artichokes and let them cook until very tender. Mash the cooked artichokes and season with salt and pepper. Roll out the gnocchi dough and form it into rounds approximately 10 cm wide. Paint the edges with the beaten egg then fill the gnocchi with mashed artichokes. Fold the dough over to form half moons. Cook the gnocchi in salted boiling water. Meanwhile, fry the leeks in hot oil. Drain the gnocchi, flavor them with the butter, distribute them on the plates and finish with fried leeks and a light sprinkling of cinnamon. |
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