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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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
- 600 g Mazza spinach gnocchi
- 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.
Cut the artichokes, removing outer leaves and trimming the stems.
- 2.
In a pan, heat olive oil and butter; sauté the onions until soft.
- 3.
Add the artichokes and cook for 8 minutes.
- 4.
Deglaze with white wine and allow to reduce.
- 5.
Boil the gnocchi in salted water until they float to the surface.
- 6.
Transfer to the pan and toss with the sauce.
- 7.
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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