Receta Gnocchi with artichokes

• 2 tbs olive oil
• 4 cloves garlic, chopped
• ½ tsp pepperoncini, crushed
• 480 g artichoke hearts (2 cans à 390 g), cut into quarters
• 50 g sun-dried tomatoes in oil, coarsely chopped
• ½ cup white wine
• ¾ cup vegetable broth from ½ a cube
• 1 cup tomato sauce
• 1200 g potato gnocchi
• ¼ cup parsley, chopped
• Tomato sauce:
• 1 tbs olive oil
• 1 onion, chopped
• 3 cloves garlic, chopped
• 400 g chopped tomatoes, from a can
• ¼ cup tomato puree
• ½ tsp sea salt
• ½ tsp black pepper
• 2 ½ tsp dried basil
• 1 ¼ tsp dried oregano

Direcciones

1.

Sauté garlic in olive oil over medium heat for 2-3 minutes; add crushed pepperoncini, stir.Add artichoke hearts and sun-dried tomatoes, sauté for 1-2 minutes.

2.

Slowly pour in white wine and broth, stir to combine and simmer gently for 5 minutes.

3.

Add the tomato sauce, mix and combine all the ingredients, cook for 2-3 minutes. Sprinkle with parsley.

4.

Meanwhile, cook the gnocchi in a lot of salted water, drain. Toss to coat with the artichoke and tomato sauce. Serve immediately topped with grated Parmesan cheese.

5.

Sauce: sauté the onion and garlic for 3-4 minutes in olive oil, add chopped tomatoes and tomato puree, stir, cook for a few minutes. Season with salt and pepper and add basil and oregano.