How to make homemade artichoke gnocchi from scratch! This artichoke gnocchi recipe is made of pureed artichoke bottoms and served with a mix of pestled and sautéed green asparagus, fresh and delicious!
These artichoke gnocchi are a little softer than potato gnocchi, they are made with a pound of artichoke bottoms cooked and pureed, 1 mashed potato and flour. The artichoke flavor is rather mild but still there.
I served them with sautéed green asparagus and a raw asparagus pesto. To make the pesto I simply added half my asparagus, a handful of parsley and 1 tbsp olive oil into the bowl of my food processor and processed them. This green asparagus pesto is so fresh, so delicious and complements these artichoke gnocchi so well, an awesome Summer dish!
I needed to add a potato to the artichoke mash as it was really too soft to work with and I would have needed to add too much flour to make the dough workable.
How are artichoke gnocchi made?
Artichoke gnocchi are made by assembling and briefly kneading cooked and pureed artichoke bottoms (I used frozen), 1 potato and flour together. The more you add flour the firmer the gnocchi will be. I’m indicating a quantity of 2 1/3 cup flour but you don’t need to use it all to make your gnocchi, as soon as the gnocchi dough is no longer too sticky to work with, you can stop adding flour and keep the leftover to roll out your gnocchi.
Can I make these artichoke gnocchi in advance:
You can make the artichoke gnocchi up to one day in advance. Make the gnocchi the day before, chill them in one layer on trays, sprinkled with flour on top and covered with plastic wrap.
These artichoke gnocchi freeze very well and can be stored up to 3 months. Line a baking tray with parchment paper, arrange gnocchi in one flat layer, top with parchment paper, arrange another flat layer of gnocchi and so on, freeze for 2 hour, then portion your gnocchi into freezer bags.
The sautéed green asparagus and pesto:
I had a pound of green asparagus, I sliced them all in about 1/2 inch thick slices keeping the spears whole, I added half of the slices together with a handful of parsley leaves and 1 tbsp of oil to the bowl of my food processor and processed into a pesto. I sautéed the other half with some chopped red onion for about 4 minutes, adding the spears for the last minute.
If you are in a hurry, you can make this recipe with your favorite store-bought potato gnocchi!
1 pound (450 g.) artichoke bottoms, frozen
1 (80 g.) medium potato, cooked
2 1/3 cup (300 g.) all-purpose flour
1 tsp vinegar
1 tsp sugar
1 pound green asparagus, sliced in 1/2 inch thick slices, spears set aside
A handful of parsley leaves
1 medium red onion, chopped
Salt and pepper to taste
Some olive oil for cooking
Into a medium pan, bring to boil 1 liter of water with 1 tsp vinegar and 1 tsp sugar, add the artichoke bottoms and cook for about 20 to 25 minutes or until soft, feel their bottoms for any hard parts and remove them
Into a large bowl, mash the artichoke bottoms and potato, add 1/2 cup of flour at a time and combine with a spatula, up to 1 1/2 cup flour should be enough, once you feel that the dough is no longer too sticky to work with, sprinkle your counter with some flour, turn the dough over and knead it briefly, adding more flour if necessary and form a sausage
Remove a large slice of sausage dough and roll into 1/2-inch-thick rope on a floured surface Cut each rope into 1-inch pieces and place on a lightly floured baking tray in one layer, sprinkle some flour on gnocchi. Place tray in the refrigerator until ready to use
Have ready a large bowl coated with 2 tbsp. olive oil for the cooked gnocchi. Fill a large pot with water, bring to boil, add a tbsp. of salt, add the gnocchi and stir from time to time, as soon as they start to rise to the surface of water, about 2 minutes, collect them with a slotted spoon and add them to the prepared bowl
Into the bowl of a food processor, add half the asparagus slices, the handful of parsley and 2 tsp olive oil, process into a smooth pesto, set aside
Into a large frying pan, heat some olive oil on medium/high, add the chopped red onion and the rest of the asparagus slices, add salt and pepper to taste, sauteed for about 3 to 4 minutes, adding the spears for the last minute.
To serve, add the gnocchi to the pan, drizzle the pesto, toss everything, taste and adjust seasoning if necessary, sprinkle with grated parmesan
I very much appreciate the pesto raw, it is so fresh but it is also delicious cooked if you need to re-heat any leftovers
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