Gnocchi Artichokes and Saffron
A somewhat unusual shape for this oblong gnocchi!
For the gnocchi:
500 gr of potatoes
100-150 gr of whole wheat flour
very little saffron
1 pinch of salt
For the sauce:
4 tablespoons of extra virgin olive oil
For the gnocchi – Bake or boil the potatoes and, when still warm, mash and put them on a floured work surface. Add flour and saffron, a little at a time, and knead until the dough is firm but soft at the same time. Cut the dough in pieces and form some rolls, which you’ll cut as you prefer!
For the sauce – Clean the artichokes, slice and put them in a pan with olive oil and chopped shallots, cook for about 10 minutes, add salt and parsley.
Cook the gnocchi in boiling salted water, drain when come to surface and serve with the artichokes sauce; sprinkle with parsley and a dash of olive oil.
We two had them for lunch; execution time would say around 1 hour, “polishing off” time 5 min, they’re delicious!
Chef: Barbara from VeganBlog