Ricotta Artichoke Gnocchi Recipe
Make Ricotta Artichoke Gnocchi Recipe in just 40m. Get the full recipe with step-by-step instructions at pekinthechef.com.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Main Ingredients
Method
Cooking Instructions
- 1
Prepare the Artichokes
If using frozen artichokes, thaw them completely and chop them into small pieces. If using canned artichokes, drain and rinse them before chopping.
- 2
Make the Gnocchi Dough
In a large mixing bowl, combine the ricotta cheese, chopped artichokes, flour, egg, grated Parmesan, salt, and black pepper. Mix until a soft dough forms. If the dough is too sticky, add more flour, 1 tablespoon at a time.
- 3
Shape the Gnocchi
On a floured surface, divide the dough into 4 equal parts. Roll each part into a long rope, about 1/2 inch thick. Cut the ropes into 1-inch pieces to form the gnocchi. Use a fork to gently press down on each piece to create ridges, which will help hold the sauce.
- 4
Cook the Gnocchi
Bring a large pot of salted water to a boil. Add the gnocchi in batches, being careful not to overcrowd the pot. Cook until they float to the surface, about 2-3 minutes. Remove with a slotted spoon and transfer to a plate.
- 5
Prepare the Sauce
In a large skillet, heat the olive oil over medium heat. Add the cooked gnocchi and sauté for 2-3 minutes until they are golden and slightly crispy. Add the fresh basil and toss to combine.
- 6
Serve
Serve the gnocchi warm, garnished with additional Parmesan cheese and fresh basil if desired.