Gnocchi with Artichokes
Soft potato gnocchi paired with tender artichokes in a delicate buttery sauce — a springtime specialty that embodies rustic simplicity with gourmet elegance.
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Mazza Chef Tips:
“This is a classic northern Italian spring dish. The potato's sweetness balances the artichoke's bitterness. Mazza Rustici artichokes hold their shape well when sautéed, which gives you a nice texture contrast.”
Chef Alberto Riboldi
Executive Chef, Milan, Italy
Wine pairing
The creamy texture of gnocchi and the mild artichoke flavor call for a wine that offers structure without overpowering delicacy.
Recommended: Fiano di Avellino DOCG — a southern Italian white with floral and honeyed nuances that balance richness and vegetal tones.
Alternatives: Pinot Grigio delle Venezie DOC, Greco di Tufo DOCG
Ingredients
- 25 g Mazza Freeze Dried Onions
- 40 g butter
- 50 ml white wine
- 40 g grated Parmigiano Reggiano
- Salt and black pepper to taste
Equipment Needed
Saucepan, Frying pan, Strainer
Method
- 1.
Prepare the artichokes: Cut the artichokes, removing outer leaves and trimming the stems.
- 2.
Build the base: In a pan, heat olive oil and butter; sauté the onions until soft.
- 3.
Cook the artichokes: Add the artichokes and cook for 8 minutes.
Chef Tip: Cook the artichokes over medium-low heat so they soften without browning — you want them meltingly tender, not caramelised. - 4.
Deglaze: Deglaze with white wine and allow to reduce.
- 5.
Boil the gnocchi: Boil the gnocchi in salted water until they float to the surface.
Chef Tip: Remove gnocchi with a slotted spoon about 10 seconds after they float — overcooking makes them mushy. Reserve a cup of starchy cooking water to adjust the sauce consistency. - 6.
Combine: Transfer to the pan and toss with the sauce.
- 7.
Finish and serve: Sprinkle with Parmigiano before serving.
The finished dish should be beautifully plated and ready to serve.
Nutritional Information
Per 4 servings
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