little gnocchi with artichokes and orange
gnocchetti con carciofi all' arancia
TOTAL TIME: 35 minutes
MAKES: 4 servings
- 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
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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