This recipe uses ingredients typical of the countryside around Rome. The delicate taste of the artichoke is enhanced by a touch of thyme, with the other ingredients ranked together in second place in deference to the star of the dish.
- 3 1/2 cups all-purpose flour
- 4 artichoke hearts, minced
- 2 eggs, beaten
- 9 ounces bread without crusts, cubed
- 1 cup dry white wine
- 3/4 cup freshly grated Parmesan, plus additional for serving
- 3 tablespoons butter
- 1 sprig thyme
Heap the flour on a pastry board and make a well in the center. Add the artichoke hearts, eggs, bread, wine, Parmesan and a pinch of salt. Knead vigorously; set aside to rest for about 30 minutes, covered with a damp cloth.
Knead the dough and shape into a thin cylinder. Cut the dough into 3/4 inch lengths.
Cook the gnocchi in plenty of boiling salted water; drain. In a skillet, heat the butter with the thyme sprig. Saute the gnocchi quickly. Sprinkle with a little Parmesan and serve.
Recipe reprinted by permission of Weldon Russell. All rights reserved.
nutrition information per serving
789 calories; 22g total fat; 148mg cholesterol; 1364mg sodium; 107g carbohydrates; 4g fiber; 28g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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