little gnocchi with artichokes and orange

gnocchetti con carciofi all' arancia

TOTAL TIME: 35 minutes

MAKES: 4 servings

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Ingredients

Salt
Extra-virgin olive oil
3 baby artichokes, trimmed and cut into 1⁄4-inch wedges
1 large shallot, minced
Juice from 1 small orange
Pinch of dried thyme
1⅓ pound small ready-made gnocchi
¾ cup (about 2 ounces) freshly grated Parmigiano-Reggiano cheese

Instructions

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.

April 2008