Ricotta and Walnut Stuffed Gnocchi with Artichokes

Name: Ricotta and Walnut Stuffed Gnocchi with Artichokes
Cuisine: American
Ingredients: For the gnocchi: 2.2 lbs potatoes (1 kg); 1 egg yolk; 2 cups semolina flour (about 250 grams); Salt; For the filling: 3/4 cup ricotta cheese (about 200 grams); 3/4 cup walnuts (about 80 grams); Salt and pepper; For the sauce: 3 artichokes; Extra virgin olive oil; 2 garlic cloves; Salt and pepper; 1 lemon; Thyme

Roberta Guidetti @roberta_61

I found this old recipe in my cookbook from many years ago. I had forgotten how delicious and easy it is to make.

Roberta Guidetti @roberta_61

I found this old recipe in my cookbook from many years ago. I had forgotten how delicious and easy it is to make.

Saved

Ingredients

For the gnocchi: 2.2 lbs potatoes (1 kg)
1egg yolk
2 cupssemolina flour (about 250 grams)
Salt
For the filling: 3/4 cup ricotta cheese (about 200 grams)
3/4 cupwalnuts (about 80 grams)
Salt and pepper
For the sauce: 3 artichokes
Extra virgin olive oil
2garlic cloves
Salt and pepper
1lemon
Thyme

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Steps

1

Prepare the filling: Finely chop the walnuts.
2

Mix the ricotta with the walnuts and a little salt and pepper.
3

Prepare the sauce: Clean the artichokes down to the hearts and slice them very thinly. As you clean and slice the artichokes, place them in water with lemon juice to prevent browning.
4

Drain and cook the artichokes in a large skillet with the garlic, salt, a few tablespoons of olive oil, thyme, and a little water for 30 minutes.
5

Prepare the gnocchi: Boil the potatoes in salted water, drain, and mash with a potato masher.
6

On a work surface, mix the potatoes with the egg yolk, salt, and a little flour.
7

Gradually add the flour until you get a soft dough that is not too sticky.
8

Work quickly or the dough will become too soft. Roll out the dough with a rolling pin to a thickness that is not too thin, using flour as needed.
9

Cut out rounds with a 1 1/4 to 1 1/2 inch (3-4 cm) cookie cutter.
10

Place a little filling in the center of each round and shape into a ball.
11

Cook the gnocchi in boiling salted water, then remove with a slotted spoon. Sauté them in the skillet with the sauce.