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Artichoke Gnocchi

Artichoke Gnocchi
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Artichoke Gnocchi

Artichoke Gnocchi

Here's a fun different way to eat gnocchi: artichoke gnocchi! Add artichokes, lemon juice, and mint to gnocchi and voila, you've got a yummy meal!

Yields4 Servings
Prep Time15 minsCook Time20 minsTotal Time35 mins

Ingredients

 2 tbsp Colavita Extra Virgin Olive Oil
 1 lb Colavita Gnocchi
 4 cloves garlic, thinly sliced
 3 tbsp fresh lemon juice
 1 tbsp lemon zest
 1 jar Colavita Artichoke Hearts, drained and sliced into quarters
 2 tbsp fresh mint leaves, julienned
 2 tbsp flat-leaf parsley leaves, julienned
 Salt and pepper
 2 cups peas (fresh or frozen)
 1/2 cup grated parmigiano-reggiano

Directions

1

Heat the Colavita olive oil in a sauté pan over medium heat.

2

Add the garlic and cook until lightly browned, about 3 minutes.

3

Add the artichoke hearts and peas sauté for 1 minute.

4

Add the lemon juice, mint, and salt and pepper to taste.

5

Bring a large pot of water to a rolling boil. Once it is boiling, add a generous pinch of salt and the gnocchi.

6

Boil the gnocchi according to the package instructions, about 2-3 minutes. The gnocchi will float to the top once they are cooked.

7

Reserve 1 cup of the gnocchi cooking water to add to the sauce if necessary.

8

Remove the gnocchi with a slotted spoon and add to the sauce. If the mixture seems dry, add a little bit of the reserved gnocchi water, just a splash at a time.

9

Remove from the heat and add the grated Parmigiano Reggiano. Mix to combine.

10

Garnish with lemon zest and extra mint.

11

Serve!

Ingredients

 2 tbsp Colavita Extra Virgin Olive Oil
 1 lb Colavita Gnocchi
 4 cloves garlic, thinly sliced
 3 tbsp fresh lemon juice
 1 tbsp lemon zest
 1 jar Colavita Artichoke Hearts, drained and sliced into quarters
 2 tbsp fresh mint leaves, julienned
 2 tbsp flat-leaf parsley leaves, julienned
 Salt and pepper
 2 cups peas (fresh or frozen)
 1/2 cup grated parmigiano-reggiano

Directions

1

Heat the Colavita olive oil in a sauté pan over medium heat.

2

Add the garlic and cook until lightly browned, about 3 minutes.

3

Add the artichoke hearts and peas sauté for 1 minute.

4

Add the lemon juice, mint, and salt and pepper to taste.

5

Bring a large pot of water to a rolling boil. Once it is boiling, add a generous pinch of salt and the gnocchi.

6

Boil the gnocchi according to the package instructions, about 2-3 minutes. The gnocchi will float to the top once they are cooked.

7

Reserve 1 cup of the gnocchi cooking water to add to the sauce if necessary.

8

Remove the gnocchi with a slotted spoon and add to the sauce. If the mixture seems dry, add a little bit of the reserved gnocchi water, just a splash at a time.

9

Remove from the heat and add the grated Parmigiano Reggiano. Mix to combine.

10

Garnish with lemon zest and extra mint.

11

Serve!

Artichoke Gnocchi

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