Artichoke Gnocchi

Ingredients

• 🧂Saltto taste
  
• 🧄Garlic3 cloves, minced
  
• 🥔Potato400 g, boiled
  
• 🍅Tomato Sauce2 tbsp
  
• 🫙Olive Oil2 tbsp
  
• 🧀Parmesan Cheese60 g
  
• 🌾All-Purpose Flour200 g
  
• 🧅Spring Onions3, sliced
  
• 🍜Noodles250 g
  
• 🥬Artichoke4, trimmed
  

Optional extras

• 🌿Fresh Basilhandful, to finish
  

Instructions

1. 1

   Set a pot of salted water on to boil for the Artichoke — the sauce should be ready when the pasta is, never the other way round.

2. 2

   Sweat Noodles in olive oil with a pinch of salt until it collapses into softness, about five unhurried minutes.

3. 3

   Wake the pan up with Garlic, letting it toast briefly before any liquid goes in.

4. 4

   Cook the Artichoke until al dente — bite one, it should yield with a firm white core — and keep that starchy water.

5. 5

   Fold the Artichoke through the pan sauce in stages, adding pasta water little by little until it turns glossy and coats the back of a spoon.

6. 6

   Rest the pan off the heat for thirty seconds, then serve with cheese and an unhurried grind of pepper.