Giant cheese-filled gnocchi with artichoke sauce and crisp bacon

I peel and chop potatoes, cover with water and salt in a bowl and cook about 15 minutes, checking before draining.

I rice drained hot potatoes onto a floured worktop, nearly cool to absorb less flour, beat an egg and add half.

I quickly knead flour gradually for soft non-sticky dough.

I weigh and divide into 10 pieces, or smaller if preferred.

I hollow each flattened ball, add cheese and a teaspoon of Grana.

I bring edges together.

I seal around filling.

I turn, roll and lightly flour balls.

I prepare all.

SAUCE

I clean artichoke leaves and heart.

I blend flesh with 125 ml cream, Grana, salt and pepper.

I heat cream in a large pan with butter, boil gnocchi in salted water and leave briefly after floating. I drain into sauce and thin with cooking water.

I crisp bacon in a pan and dry on paper. I plate with sauce, crumbled bacon, Grana and olive oil.