Gnocchi With Artichokes Recipe

Name: Gnocchi With Artichokes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons olive oil; 4 garlic cloves, chopped; 1/2 teaspoon pepperoncini pepper, crushed; 480 g artichoke hearts, cut into quarters (2 cans A 390 g); 50 g sun-dried tomatoes packed in oil, coarsely chopped; 1/2 cup white wine; 3/4 cup broth (vegetable, from half a cube); 1 cup tomato sauce; 1200 g potato gnocchi; 1/4 cup parsley, chopped; Tomato sauce; 1 tablespoon olive oil; 1 onion, chopped; 3 garlic cloves, chopped; 400 g chopped tomatoes, from a can; 1/4 cup tomato puree; 1/2 teaspoon sea salt; 1/2 teaspoon black pepper; 2 1/2 teaspoons dried basil; 1 1/4 teaspoons dried oregano

Servings: persons

2 tablespoons olive oil
4 garlic cloves, chopped
1/2 teaspoon pepperoncini pepper, crushed
480 g artichoke hearts, cut into quarters (2 cans A 390 g)
50 g sun-dried tomatoes packed in oil, coarsely chopped
1/2 cup white wine
3/4 cup broth (vegetable, from half a cube)
1 cup tomato sauce
1200 g potato gnocchi
1/4 cup parsley, chopped
Tomato sauce
1 tablespoon olive oil
1 onion, chopped
3 garlic cloves, chopped
400 g chopped tomatoes, from a can
1/4 cup tomato puree
1/2 teaspoon sea salt
1/2 teaspoon black pepper
2 1/2 teaspoons dried basil
1 1/4 teaspoons dried oregano

1
Saute garlic in olive oil over medium heat for 2-3 minutes; add crushed pepperoncini, stir.
2
Add artichoke hearts and sun-dried tomatoes, saute for 1-2 minutes.
3
Slowly pour in white wine and broth, stir to combine and simmer gently for 5 minutes. 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.
5
Serve immediately topped with grated Parmesan cheese.
6
Sauce: saute 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.

648

kcal

Calories

Fat

121

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: 2 tablespoons olive oil, 4 garlic cloves, chopped, 1/2 teaspoon pepperoncini pepper, crushed, 480 g artichoke hearts, cut into quarters (2 cans A 390 g), and more.

Yes, Gnocchi With Artichokes falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Gnocchi With Artichokes

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions