Gnocchetti Con Carciofi All' Arancia (Spring and Summer Gnocchi)
- Ready In:
- 30mins
- Ingredients:
- 8
- Serves:
-
4
ingredients
- salt, to taste
- extra virgin olive oil
- 3 baby artichokes, trimmed and cut into 1/4 inch wedges
- 1 large shallot, minced
- 1 orange, juice of, small
- 1⁄4 teaspoon dried thyme
- 1 1⁄3 lbs small ready-made gnocchi
- 3⁄4 cup parmigiano-reggiano cheese, freshly grated
directions
- Bring a large saucepan of salted water to boil over high heat.
- Meanwhile, generously coat a large, high-sided skillet with oil. Heat over medium heat. Add the artichokes and shallot; cook, stirring occasionally, until the shallot is softened, about 3 minutes.
- Add the juice, thyme and a pinch of salt. Bring to a simmer and cook, stirring occasionally, until the artichokes are tender, about 10 minutes.
- Add the gnocchi to the boiling water and stir. As gnocchi float to the surface, remove with a slotted spoon and transfer to the skillet.
- Cook, stirring gently, until gnocchi absorb some of the sauce, about 3 minutes. Remove from heat, sprinkle with cheese and serve.
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