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Dumplings with artichoke cream

Disclaimer

This translation has been done by an automatic system, therefore we apologize if it isn't perfect. If you find any mistake or you have any suggestion for a better translation, please contact us.

Ingredients

For 4 people:
3 medium white potatoes
spelt flour and rice flour
1 cucchaio about potato starch

For the cream:
5 or 6 artichokes
2 cloves garlic
1 bunch of parsley
1 pinch of chili
extra virgin olive oil
salt

Instructions

Wash the potatoes and boil in their skins (the day before).
Let cool, peel and mash.
Add the starch and flour: just enough to obtain a soft dough but uniform.
Then make rolls of dough about an inch in diameter and cut the gnocchi.
Arrange on a floured surface.
Finely cut the artichokes and minced garlic and parsley.
Saute garlic and parsley in oil with a pinch of salt and pepper, add the artichokes.
Once cooked, mix and add a dash of oil.
Cook the dumplings in lightly salted boiling water and when they float to the surface, drain, then toss with the cream of artichokes.


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Notes

(Thanks to Valentina)

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da usare con qualunque pasta. Meravigliosa

- helena.dore@free.fr -

 
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