INGREDIENTS:
Salt
Extra virgin olive oil
3 baby artichokes, trimmed and cut into 1/4 inch wedges
1 large shallot, minced
Juice from 1 small orange
Pinch of dried thyme
1 1/3 lbs. small, ready-made gnocchi (Pensi Pasta recommended)
3/4 cup freshly grated Parmesan cheese
METHOD:
Bring a large saucepan of salted water to a boil over high heat.
Meanwhile, generously coat a large, high-sided skillet with oil. Heat over medium heat. Add the artichokes and shallot. Cook, stirring occasionally until shallot is softened, about 3 minutes. Add the orange juice, thyme, and a pinch of salt. Bring to a simmer and cook, stirring occasionally, until artichokes are tender, about 10 minutes.
Add gnocchi to the boiling water and stir gently. As gnocchi float to the surface, remove with a slotted spoon and transfer to the skillet until gnocchi absorbs some of the sauce, about 3 minutes. Remove from heat, sprinkle with cheese and serve!
YIELD: 4 servings
