Potato Gnocchi with Artichokes

Name: Potato Gnocchi with Artichokes
Cuisine: French
Ingredients: Olive oil as needed; 6 large Yellow Finnish potatoes; 2 tablespoons chopped fresh Italian parsley leaves; 2 cloves garlic, finely chopped; 1 medium-size carrot, finely chopped; 1 medium-size yellow onion, finely chopped; 12 large fresh basil leaves, mashed into a puree; 1 celery rib, finely chopped; ½ to ¾ cup freshly grated Parmigiano-Reggiano cheese or to your personal taste; 2 tablespoons semolina; 2 to 2¼ cups sifted unbleached all-purpose flour or more if needed; Pepper from the mill; Salt; 12 trimmed baby artichokes, cut in half and blanched 3 minutes; 12 large Italian pear-shaped tomatoes, peeled, seeded, and chopped

Gnocchi di Patate con Carciofi

Preparation info

FFR—
6
servings

Difficulty
Easy

Appears in

The New Making of a Cook

By Madeleine Kamman

Published 1997

About

In this recipe I yielded to the advice of Artusi in La scienza in cucina e l’arte di mangiar bene to use potatoes with a good balance of starches and proteins.

However, instead of boiling them, I bake them. Served with a salad this is a nice supper meal.

Ingredients

6 large Yellow Finnish potatoes
Olive oil as needed
2 cloves garlic, finely chopped

Europe
France
Supper
Vegetarian
Mediterranean

Method

Preheat the oven to 400°F, prick the potatoes with a fork, and bake until tender, about 1 hour. Rub a 1½-quart baking dish generously with oliv