tagAlt.Potato Gnocchi Artichokes Pecorino Cheese Mint

Handmade Potato Gnocchi with Fresh Artichoke, Pecorino, and Mint

Tender potato gnocchi, aromatic mint, and fresh artichokes combine for a seasonal Italian classic bursting with flavor.
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    • ( 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...

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tagAlt.Potato Gnocchi Artichokes Pecorino Cheese Mint

Celebrate the bounty of spring with this exquisite Italian dish featuring the unique flavors of fresh artichokes paired with pillowy potato gnocchi. While artichokes may seem daunting at first due to their tough leaves, mastering how to prepare them unlocks a world of culinary possibilities. The combination of vibrant mint and sharp Pecorino Romano cheese elevates the earthy sweetness of the artichokes, creating a harmonious and memorable meal.

This recipe offers a perfect opportunity to refine your gnocchi-making technique and discover the art of cleaning artichokes, a staple in Italian springtime cuisine since Roman times. The subtle bitterness of the artichoke is beautifully balanced by the refreshing mint, while potato gnocchi provide a versatile canvas for the flavors to shine.

Perfect for a Sunday dinner or an elegant weeknight meal, this dish brings together tradition, skill, and the best of seasonal produce. Share it with friends and family for a taste of authentic Italian comfort food, and let the fresh flavors of spring become a new favorite at your table!

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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tagAlt.piave vecchio forma intera

Piave DOP Vecchio - Cheese

6kg

Decisive, strong sweet and salty notes, yet delicate

View product
About Piave Dop Cheese

Preparation

for 4 servings

Step

1

Of 3

Crafting the Potato Gnocchi Dough

Begin by selecting 700-800 grams of starchy potatoes, ideally uniform in size to ensure consistent cooking. Wash and peel the potatoes thoroughly.

Place the potatoes in a large pot of salted boiling water and cook until they are fork-tender. Drain and let them cool just enough to handle comfortably.

While still warm, remove any remaining skin and mash the potatoes using a potato masher or a food mill to achieve a light, fluffy texture. Allow the mashed potatoes to cool completely to prevent the dough from becoming sticky.

Form a well in the center of the cooled potatoes and add one egg and the required amount of flour. Gently incorporate the ingredients using your hands, ensuring everything is well-blended but not overworked.

Lightly flour your work surface, then transfer a portion of the dough onto it. Roll the dough into long, thin ropes about the thickness of your pinky finger. Slice each rope into small, 1 cm pieces using a sharp knife.

The final size and shape of the gnocchi can be adjusted to your preference. Dust the shaped gnocchi with flour and place them on a tray or wooden board, spacing them to prevent sticking.

Step

2

Of 3

Making the Artichoke and Mint Sauce

To prepare the sauce, start by cleaning the artichokes: remove the tough outer leaves and trim away any impurities. Slice the cleaned artichokes into medium-thick pieces.

Heat a generous amount of extra-virgin olive oil in a large sauté pan. Gently crush a clove of garlic, leaving the skin on, and add it to the pan. Sauté until the garlic turns a soft golden color, infusing the oil with flavor.

Add the sliced artichokes to the pan, allowing them to absorb the aromatic oil and garlic essence. Season with salt to taste. Deglaze the pan with a splash of white wine; if unavailable, white wine vinegar works as a bright substitute. Add a few tablespoons of hot water and cook for several minutes, letting the artichokes become tender and flavorful.

Step

3

Of 3

Cooking and Finishing the Gnocchi

Bring a large pot of salted water to a rolling boil. Gently drop in the prepared gnocchi, stirring occasionally to prevent sticking. Once the gnocchi float to the surface, they are perfectly cooked and ready for dressing.

Drain the gnocchi thoroughly and immediately add them to the pan with the artichoke sauce. Allow the flavors to merge by tossing gently over low heat for a minute.

Take the pan off the heat and sprinkle generously with grated Pecorino Romano cheese and fresh chopped mint. Toss everything together to combine, creating a creamy, aromatic coating on the gnocchi.

Serve the dish immediately, garnished with additional Pecorino and mint for a touch of color and flavor. Enjoy the true taste of Italian springtime at your table!

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Filippo Bartolotta

Filippo Bartolotta

tagAlt.piave vecchio forma intera

Piave DOP Vecchio - Cheese

6kg

Decisive, strong sweet and salty notes, yet delicate

View product
About Piave Dop Cheese

...Great Italian Goodies!

tagAlt.piave vecchio forma intera

Piave DOP Vecchio - Cheese

6kg

Decisive, strong sweet and salty notes, yet delicate

View product
About Piave Dop Cheese
tagAlt.piave vecchio forma intera

Piave DOP Vecchio - Cheese

6kg

Decisive, strong sweet and salty notes, yet delicate

View product
About Piave Dop Cheese

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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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