Artichokes and walnuts might sound like an unusual combination, but instead work quite well, and are perfect with gnocchi. To serve 4:
Prep Time: 20 minutes
Cook Time: 20 minutes
Ingredients:
- 2 pounds (800 g) potato gnocchi
- 4 artichokes
- 4 ounces (100 g) chopped walnut meats
- A small clove of garlic
- The juice of a lemon
- A sprig of thyme
- Olive oil
- Salt & pepper to taste
Preparation:
Fill a bowl with water and add the lemon juice. Prepare the artichokes, stripping away the tough outer leaves, trimming the top, and peeling the exterior part of the stem (see instructions if need be). Sliver them lengthwise, and put them in the acidulated water to keep them from darkening. Drain them well, and cook them in 2 tablespoons of oil for about 10 minutes. Season them to taste with salt and pepper, and add the leaves from the sprig of thyme.
While they're cooking, set a pot of water to boil.
Mince the walnuts and the garlic, and toast them in 4 tablespoons of hot oil for a few seconds. Salt the pot of water when it comes to a boil and cook the gnocchi. Season them with the artichokes and the walnuts, and a sprinkling of more thyme leaves.
Yield: 5 servings gnocchi with artichokes and walnuts.
While they're cooking, set a pot of water to boil.
Mince the walnuts and the garlic, and toast them in 4 tablespoons of hot oil for a few seconds. Salt the pot of water when it comes to a boil and cook the gnocchi. Season them with the artichokes and the walnuts, and a sprinkling of more thyme leaves.
Yield: 5 servings gnocchi with artichokes and walnuts.
