Guys, I have started to experiment with making my own homemade gnocchi. And I love it. It is the best idea I have had since I started to make my own ice cream. And now you probably think: everything taste better fresh and homemade. But these artichoke gnocchi wonders seriously kick ass! They are small chewy pillows that, when mixed with cheesy brie sauce, almost melts in your mouth.

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Know your roots

I am a big big fan of using seasonable vegetables and fruits! Both because I think it is super important to support organic and local farming, but also because organic in-season groceries taste so much better than the alternative.
Roots, in all different varieties, are one of the best in-season groceries to buy right now in Denmark – and the salty, round-tasting artichokes are one of my favorites in the category.

Have fun with it

These artichoke gnocchi wonders are so chewy and creamy, and you would never be able to get the same experience from buying them in the supermarket. Making pasta or gnocchi totally from scratch does take time and isn’t something you just do in half an hour. Yet, it is super fun and especially if you enjoy the process. Put on some groovy music, pour up a glas of your favorite red wine, maybe join forces with your favourite cooking body and just really appreciate the process.


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Artichoke Gnocchi

Artichoke gnocchi have a dangerously addictive flavour. Using artichokes instead of potatoes gives the gnocchi a very specific salty and umami like taste that makes it impossible to stop eating them. The consistency is light and creamy, yet deliciously chewy. Artichoke Gnocchi are self-indulgence on the highest level. Perfect for turning a dull, grey and cold November day into a heavenly comforting food-fest, which your stomach (and dinner guests) will thank you for forever.   


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– Maja

Artichoke gnocchi with brie sauce and parsley
Serves 4
  1. 2 cups mashed artichokes
  2. 1 cup ricotta
  3. 1 large egg
  4. 2 cups flour
  5. 2 tsp salt
  6. 1/2 tsp peber
  7. A dash of timian
  1. 4 small shallots
  2. 1 tbs olive oil
  3. 2 tbs butter
  4. 4 portobello mushrooms
  5. 2 tbs cream
  6. 2 cup vegetables broth
  7. 6 tbs brie pieces
  8. 5 tbs parmasan
  9. salt and pebber
  10. lemon juice + zest from one lemon
  11. 2 tsp timian
  12. 1 tbs honey
  13. 2 tbs mustard
  14. Fresh parsley and chives
Gnocchi with brie sauce
  1. Peel and then boil the artichokes in salted water until they are soft. It should take between 15 and 20 minutes.
  2. Then smash or blend the artichokes to a puree and add salt, peber, timian and ricotta. Wisk in the egg and then start adding the flour little by little.
  3. Let the gnocchi dough rest for 15-30 minutes before you start the shaping process.
  4. You might have to add a bit more flour, but use as little as possible. The dough shouldn't be beaten, but you have to be able to stretch it out to long dough sausages.
  5. Work with approximately 1/4 of the dough at a time and try to shape it to a sausage on a floured surface. Cut the sausage to gnocchi shapes with a floured knife as scissor (should measure around 1,5 x 3 cm) and give them a light press with a fork. Do the same with the rest of the dough.
  6. Now to the heavenly sauce; In a pot melt butter, and then add oil, lemon juice, shallots and mushrooms. Let fry for approximately 5 minutes and then add the timian, salt, pepper, broth and creme, and bring to boil. When boiling bring to simmer on low heat and add mustard, honey and brie.
  7. Now boil the gnocchis in salted water until they float to the top - it should take them 3-5 minutes.
  8. When finished add the cooked gnocchies in the sauce and turn it around with grated parmesan and lemon zest for 1 minutes time before taking it off the heat.
  9. Top the creamy gnocchi pasta with fresh parsley and perhaps some chives. Enjoy !
Maja Harder