Ricotta gnocchi with artichoke sauce

I had some artichokes in the freezer and decided to make a tasty sauce for these light ricotta gnocchi, which are very quick to prepare. I have also made them with asparagus sauce, but use whichever vegetable you prefer, or simply tomato and basil.

GNOCCHI INGREDIENTS SERVES 4

250 G RICOTTA

1 EGG

50 G GRATED PARMESAN OR GRANA PADANO

150 G TYPE 00 FLOUR

SALT

NUTMEG

SAUCE

4 ARTICHOKES

125 ML COOKING CREAM

EXTRA VIRGIN OLIVE OIL

PARSLEY

SALT

PEPPER

I put the still-frozen artichokes, which I had already blanched, in an ovenproof dish, covered with microwave-safe cling film and cooked at full power for 10 minutes until tender.

I reserved the more tender artichoke hearts and cut them into little pieces. I put the rest of the artichokes in a jug and blended with a hand blender, adding a splash of water.

After blending, I passed them through a sieve to remove the fibrous parts.

I transfer the resulting cream to a saucepan and add the cream, salt, pepper, reserved artichoke hearts and a splash of oil.

I heat for a few minutes and set aside.

I make the gnocchi: in a bowl I combine the drained ricotta, egg, Parmesan and flour.

I add nutmeg.

The mixture will be pliable but soft. Do not add more flour unless the ricotta is too soft, otherwise the gnocchi will be hard. I transfer it to a floured work surface and work quickly just to bring the dough together.

I form the usual thick ropes, dusting them with flour.

I cut small gnocchi and ran them over a gnocchi board to give them ridges so they hold the sauce better, but this is not essential.

I arrange them on the lightly floured work surface.

I bring salted water to the boil and add the gnocchi. When they float, drain straight into the sauce, or, for a prettier presentation, transfer to a frying pan with 20 grams of butter and a splash of oil for a couple of minutes to give them a sheen.

I divide the sauce between plates in a circle, add the gnocchi, Parmesan, chopped parsley and a sprig in the centre to decorate, a grind of pepper, and finish with a drizzle of oil.