What are the main ingredients in Silky Boozy Artichoke Gnocchi?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Butter

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?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Butter

Silky Boozy Artichoke Gnocchi

Name: Silky Boozy Artichoke Gnocchi
Prep time: 15 min
Total time: 30 min
Yield: 4 servings
Ingredients: Oil (cooking, olive or coconut); Salt & Pepper; Water; Butter

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

with a lemon-infused panko crumb & leeks

Hands on Time: 15 - 30 minutes

Overall Time: 30 - 45 minutes

Download the Recipe for 2

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

Serves 1

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!

Plain Potato Gnocchi - 175g
Panko Breadcrumbs - 50ml
Fresh Thyme - 3g
Lemon - 1
Whole Italian-style Hard Cheese - 30g
Leeks - 200g
Garlic Clove - 1
Artichoke Hearts - 50g
White Wine - 30ml
Fresh Cream - 50ml
Spinach - 40g

Download the Recipe

Serves 2

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!

Plain Potato Gnocchi - 350g
Panko Breadcrumbs - 100ml
Fresh Thyme - 5g
Lemon - 1
Whole Italian-style Hard Cheese - 60g
Leeks - 400g
Garlic Cloves - 2
Artichoke Hearts - 100g
White Wine - 60ml
Fresh Cream - 100ml
Spinach - 80g

Download the Recipe

Serves 3

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!

Plain Potato Gnocchi - 525g
Panko Breadcrumbs - 150ml
Fresh Thyme - 8g
Lemons - 2
Whole Italian-style Hard Cheese - 90g
Leeks - 600g
Garlic Cloves - 3
Artichoke Hearts - 150g
White Wine - 90ml
Fresh Cream - 150ml
Spinach - 120g

Download the Recipe

Serves 4

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!