Spring Vegetable Gnocchi with Artichokes and Artichoke Broth
Source: Arthur Wall, Garçon
This recipe was demonstrated for CUESA’s Market to Table program on April 14, 2012.
¼ pound butter
1 pound medium artichokes, hearts only
10 cloves garlic, sliced
1 large leek, sliced
3 bay leaves
1 sprig thyme, stems removed
1 sprig rosemary, stems removed
2 cups white wine
4 cups vegetable or chicken broth
2 tablespoon salt
½ tablespoon black pepper
1 cup spring vegetables of choice
1 pound russet potatoes
1 teaspoon white pepper
½ teaspoon nutmeg
1 teaspoon salt
1 cup flour
1 cup grated parmesan
1. Preheat oven to 375˚F to cook the potatoes for the gnocchi.
2. Lightly brown the butter in a deep sauce pan and add the artichoke hearts. Sauté on medium heat for 7 minutes, until you can start to smell the artichokes. Add the sliced garlic and leeks and sauté for another 2 minutes. Add the herbs and wine and reduce the wine by half. Add the broth and bring to a boil, then decrease the heat to low. Cook the artichokes approximately 15 to 20 minutes, until tender when poked with a knife.
3. To prepare the gnocchi, bake the potatoes at 375˚F until soft, approximately 25 minutes. Remove the potatoes and slice open the skin to allow the steam to escape for 3 minutes. Using a spoon, scoop out the potato into a food mill. Mill the potato into a bowl and add the spices, egg, salt, and half of the flour; incorporate with your hands gently. Add the remaining flour and the parmesan. The objective is to incorporate all of the ingredients with the least amount of “working” the dough (10 to 15 maximum touches). Shape the dough into small gnocchi.
4. Poach the gnocchi in salted boiling water until they float for 10 seconds. Remove and place them in ice water.
5. To serve, scoop a portion of gnocchi into each bowl then ladle artichokes, spring vegetables, and artichoke broth on top.