Indulge yourself in this more-ish, too tasty to touch, creamy boozy gnocchi. Laced with artichoke hearts, leeks and smothered in a delectable cream sauce and topped with lemon zest, rosemary and panko crumbs.
Silky Boozy Artichoke Gnocchi
Silky Boozy Artichoke Gnocchi
with a lemon-infused panko crumb & leeks
Hands on Time: 15 - 30 minutes
Overall Time: 30 - 45 minutes
Ingredients:
- Artichoke Hearts
- Fresh Cream
- Fresh Thyme
- Garlic Clove
- Garlic Cloves
- Leeks
- Lemon
- Lemons
- Panko Breadcrumbs
- Plain Potato Gnocchi
- Spinach
- White Wine
- Whole Italian-style Hard Cheese
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Butter
GNOMES LOVE GNOCCHI
Boil the kettle. Place a pot for the gnocchi over a high heat. Fill with salted water, and bring back up to the boil. Once boiling, cook the gnocchi for 2-3 minutes until they begin to float and are heated through. Drain on completion, reserving ½ a cup of the pasta water. Toss the gnocchi with some oil to prevent sticking. Set the pot aside to use again later.
CRUNCHY CRUMB
Place a pan over medium-high heat with a drizzle of oil and a knob of butter. Once hot, add the breadcrumbs, ½ of the chopped thyme and seasoning. Fry for 2-3 minutes until the breadcrumbs have browned, shifting occasionally. Remove from the pan on completion and place in a bowl. Mix through the Lemon zest and ½ of the grated cheese. Set aside for serving.
CREAMY & BOOZY
Thoroughly rinse the halved Leeks and finely chop. Return the pot (used to boil the gnocchi) to a medium heat with a drizzle of oil. When hot, add the chopped leeks and fry until starting to soften, 4-5 minutes, shifting occasionally. Add in the grated garlic, the artichoke heart quarters and the remaining thyme and fry for 1-2 minutes, shifting constantly, until fragrant. Stir through the white wine until almost evaporated. Add in the reserved pasta water and mix to combine. Leave to simmer for 2-3 minutes until slightly reduced. Remove from the heat and cover to keep warm.
WHILE THE SAUCE IS SIMMERING...
Return the pan to a medium-high heat with a knob of butter. When hot, fry the gnocchi in a single layer for 3-4 minutes until crisp and golden, shifting as they colour. Remove from the pan on completion.
FINISH IT!
Stir the cream through the sauce and reduce further for 2-3 minutes until slightly thickening. Stir ½ of the rinsed Spinach, the fried gnocchi and the remaining grated cheese through the sauce. Mix until the spinach has wilted. Squeeze over some lemon juice, season and set aside for serving. Place the remaining rinsed spinach in a bowl and toss with a drizzle of oil and seasoning.
TIME TO DI(VI)NE
Bowl up the oozy, boozy gnocchi and sprinkle over the lemon-infused crumb. Serve the dressed Spinach alongside and garnish with a lemon wedge. Absolutely beautiful, chef!
GNOMES LOVE GNOCCHI
Boil the kettle. Place a pot for the gnocchi over a high heat. Fill with salted water, and bring back up to the boil. Once boiling, cook the gnocchi for 2-3 minutes until they begin to float and are heated through. Drain on completion, reserving ¾ of a cup of the pasta water. Toss the gnocchi with some oil to prevent sticking. Set the pot aside to use again later.
CRUNCHY CRUMB
Place a pan over medium-high heat with a drizzle of oil and a knob of butter. Once hot, add the breadcrumbs, ½ of the chopped thyme and seasoning. Fry for 2-3 minutes until the breadcrumbs have browned, shifting occasionally. Remove from the pan on completion and place in a bowl. Mix through the Lemon zest and ½ of the grated cheese. Set aside for serving.
CREAMY & BOOZY
Thoroughly rinse the halved Leeks and finely chop. Return the pot (used to boil the gnocchi) to a medium heat with a drizzle of oil. When hot, add the chopped leeks and fry until starting to soften, 4-5 minutes, shifting occasionally. Add in the grated garlic, the artichoke heart quarters and the remaining thyme and fry for 1-2 minutes, shifting constantly, until fragrant. Stir through the white wine until almost evaporated. Add in the reserved pasta water and mix to combine. Leave to simmer for 2-3 minutes until slightly reduced. Remove from the heat and cover to keep warm.
WHILE THE SAUCE IS SIMMERING...
Return the pan to a medium-high heat with a knob of butter. When hot, fry the gnocchi in a single layer for 3-4 minutes until crisp and golden, shifting as they colour. Remove from the pan on completion.
FINISH IT!
Stir the cream through the sauce and reduce further for 2-3 minutes until slightly thickening. Stir ½ of the rinsed Spinach, the fried gnocchi and the remaining grated cheese through the sauce. Mix until the spinach has wilted. Squeeze over some lemon juice, season and set aside for serving. Place the remaining rinsed spinach in a bowl and toss with a drizzle of oil and seasoning.
TIME TO DI(VI)NE
Bowl up the oozy, boozy gnocchi and sprinkle over the lemon-infused crumb. Serve the dressed Spinach alongside and garnish with a lemon wedge. Absolutely beautiful, chef!
GNOMES LOVE GNOCCHI
Boil the kettle. Place a pot for the gnocchi over a high heat. Fill with salted water, and bring back up to the boil. Once boiling, cook the gnocchi for 2-3 minutes until they begin to float and are heated through. Drain on completion, reserving 1 cup of the pasta water. Toss the gnocchi with some oil to prevent sticking. Set the pot aside to use again later.
CRUNCHY CRUMB
Place a pan over medium-high heat with a drizzle of oil and a knob of butter. Once hot, add the breadcrumbs, ½ of the chopped thyme and seasoning. Fry for 3-5 minutes until the breadcrumbs have browned, shifting occasionally. Remove from the pan on completion and place in a bowl. Mix through the Lemon zest and ½ of the grated cheese. Set aside for serving.
CREAMY & BOOZY
Thoroughly rinse the halved Leeks and finely chop. Return the pot (used to boil the gnocchi) to a medium heat with a drizzle of oil. When hot, add the chopped leeks and fry until starting to soften, 5-6 minutes, shifting occasionally. Add in the grated garlic, the artichoke heart quarters and the remaining thyme and fry for 1-2 minutes, shifting constantly, until fragrant. Stir through the white wine until almost evaporated. Add in the reserved pasta water and mix to combine. Leave to simmer for 3-5 minutes until slightly reduced. Remove from the heat and cover to keep warm.
WHILE THE SAUCE IS SIMMERING...
Return the pan to a medium-high heat with a knob of butter. When hot, fry the gnocchi in a single layer for 3-4 minutes until crisp and golden, shifting as they colour. You may need to do this step in batches. Remove from the pan on completion.
FINISH IT!
Stir the cream through the sauce and reduce further for 3-4 minutes until slightly thickening. Stir ½ of the rinsed Spinach, the fried gnocchi and the remaining grated cheese through the sauce. Mix until the spinach has wilted. Squeeze over some lemon juice, season and set aside for serving. Place the remaining rinsed spinach in a bowl and toss with a drizzle of oil and seasoning.
TIME TO DI(VI)NE
Bowl up the oozy, boozy gnocchi and sprinkle over the lemon-infused crumb. Serve the dressed Spinach alongside and garnish with a lemon wedge. Absolutely beautiful, chef!
GNOMES LOVE GNOCCHI
Boil the kettle. Place a pot for the gnocchi over a high heat. Fill with salted water, and bring back up to the boil. Once boiling, cook the gnocchi for 2-3 minutes until they begin to float and are heated through. Drain on completion, reserving 1½ cups of the pasta water. Toss the gnocchi with some oil to prevent sticking. Set the pot aside to use again later.
CRUNCHY CRUMB
Place a pan over medium-high heat with a drizzle of oil and a knob of butter. Once hot, add the breadcrumbs, ½ of the chopped thyme and seasoning. Fry for 3-5 minutes until the breadcrumbs have browned, shifting occasionally. Remove from the pan on completion and place in a bowl. Mix through the Lemon zest and ½ of the grated cheese. Set aside for serving.
CREAMY & BOOZY
Thoroughly rinse the halved Leeks and finely chop. Return the pot (used to boil the gnocchi) to a medium heat with a drizzle of oil. When hot, add the chopped leeks and fry until starting to soften, 5-6 minutes, shifting occasionally. Add in the grated garlic, the artichoke heart quarters and the remaining thyme and fry for 1-2 minutes, shifting constantly, until fragrant. Stir through the white wine until almost evaporated. Add in the reserved pasta water and mix to combine. Leave to simmer for 3-5 minutes until slightly reduced. Remove from the heat and cover to keep warm.
WHILE THE SAUCE IS SIMMERING...
Return the pan to a medium-high heat with a knob of butter. When hot, fry the gnocchi in a single layer for 3-4 minutes until crisp and golden, shifting as they colour. You may need to do this step in batches. Remove from the pan on completion.
FINISH IT!
Stir the cream through the sauce and reduce further for 3-4 minutes until slightly thickening. Stir ½ of the rinsed Spinach, the fried gnocchi and the remaining grated cheese through the sauce. Mix until the spinach has wilted. Squeeze over some lemon juice, season and set aside for serving. Place the remaining rinsed spinach in a bowl and toss with a drizzle of oil and seasoning.
TIME TO DI(VI)NE
Bowl up the oozy, boozy gnocchi and sprinkle over the lemon-infused crumb. Serve the dressed Spinach alongside and garnish with a lemon wedge. Absolutely beautiful, chef!
Frequently Asked Questions
What is the preparation time for Silky Boozy Artichoke Gnocchi?
The preparation time for Silky Boozy Artichoke Gnocchi with a lemon-infused panko crumb & leeks is between 15 and 30 minutes.
What is the total time required to make Silky Boozy Artichoke Gnocchi with a lemon-infused panko crumb & leeks?
The total time required to make Silky Boozy Artichoke Gnocchi with a lemon-infused panko crumb & leeks is between 30 and 45 minutes.
How many servings does Silky Boozy Artichoke Gnocchi provide?
4 servings
What are the main ingredients in Silky Boozy Artichoke Gnocchi?
Artichoke Hearts, Fresh Cream, Fresh Thyme, Garlic Clove, Garlic Cloves, Leeks, Lemon, Lemons, Panko Breadcrumbs, Plain Potato Gnocchi, Spinach, White Wine, Whole Italian-style Hard Cheese
What is the nutritional information of Silky Boozy Artichoke Gnocchi?
Calories: 819, Carbs: 87 grams, Fat: grams, Protein: 24.3 grams, Sugar: 13 grams, Salt: 1254 grams
How do I prepare Silky Boozy Artichoke Gnocchi?
GNOMES LOVE GNOCCHI: Boil the kettle. Place a pot for the gnocchi over a high heat. Fill with salted water, and bring back up to the boil. Once boiling, cook the gnocchi for 2-3 minutes until they begin to float and are heated through. Drain on completion, reserving ¾ of a cup of the pasta water. Toss the gnocchi with some oil to prevent sticking. Set the pot aside to use again later. CRUNCHY CRUMB: Place a pan over medium-high heat with a drizzle of oil and a knob of butter. Once hot, add the breadcrumbs, ½ of the chopped thyme and seasoning. Fry for 2-3 minutes until the breadcrumbs have browned, shifting occasionally. Remove from the pan on completion and place in a bowl. Mix through the lemon zest and ½ of the grated cheese. Set aside for serving. CREAMY & BOOZY: Thoroughly rinse the halved leeks and finely chop. Return the pot (used to boil the gnocchi) to a medium heat with a drizzle of oil. When hot, add the chopped leeks and fry until starting to soften, 4-5 minutes, shifting occasionally. Add in the grated garlic, the artichoke heart quarters and the remaining thyme and fry for 1-2 minutes, shifting constantly, until fragrant. Stir through the white wine until almost evaporated. Add in the reserved pasta water and mix to combine. Leave to simmer for 2-3 minutes until slightly reduced. Remove from the heat and cover to keep warm. WHILE THE SAUCE IS SIMMERING...: Return the pan to a medium-high heat with a knob of butter. When hot, fry the gnocchi in a single layer for 3-4 minutes until crisp and golden, shifting as they colour. Remove from the pan on completion. TIME TO DI(VI)NE: Bowl up the oozy, boozy gnocchi and sprinkle over the lemon-infused crumb. Serve the dressed spinach alongside and garnish with a lemon wedge. Absolutely beautiful, chef! FINISH IT!: Stir the cream through the sauce and reduce further for 2-3 minutes until slightly thickening. Stir ½ of the rinsed spinach, the fried gnocchi and the remaining grated cheese through the sauce. Mix until the spinach has wilted. Squeeze over some lemon juice, season and set aside for serving. Place the remaining rinsed spinach in a bowl and toss with a drizzle of oil and seasoning.
What should be prepared from my kitchen to make Silky Boozy Artichoke Gnocchi?
Artichoke Hearts, Fresh Cream, Fresh Thyme, Garlic Clove, Garlic Cloves, Leeks, Lemon, Lemons, Panko Breadcrumbs, Plain Potato Gnocchi, Spinach, White Wine, Whole Italian-style Hard Cheese
How many calories does Silky Boozy Artichoke Gnocchi have?
819 calories
How much fat content does Silky Boozy Artichoke Gnocchi have?
grams
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