20 minutes

potatoes, 17,6 oz
flour, 1 cup
mushrooms, 8,8 oz
artichokes, 7 oz
extra virgin olive oil, 2 tbs
garlic, 1 clove


Steam – cook peeled potatoes and artichokes (washed and cut up) for about 10 minutes.
Mash potatoes and add flour. Mix the ingredients and knead until the mixture is compact.
Shape the dough to form some “strips” with it, than round and cut into pieces of 2 or 3 cm.
Using a fork or a floured grater roll all the pieces of dough to get the classic decoration of gnocchi.
Wash and cut mushrooms into slices, then put them in a pan with the oil, a clove of garlic and steamed artichokes.
Lower the heat, close the lid and cook for about 10 minutes, turning them 1 or 2 times.
Meanwhile, cook gnocchi in a pot of boiling water until they float.
Drain in a colander, then add them to the artichokes and mushrooms sauce, stirring well.
Serve into warm plates.

Thanks to: Misto Frigo