Ingredients for 4-5 people
- 500 g of Ricotta cheese
- 150 g of Molini Spigadoro Type 1 Nutridea flour
- 15 g of Organic Hemp Flour, Nutridea Molini Spigadoro
- 70 g of Parmesan cheese
- 6+2 Artichokes
- 1.2 l vegetable broth
- 2 cloves of garlic
- Diced bacon
- Olive oil
- Halls
- Pepper
Proceedings
Place the ricotta cheese in a bowl and process it, with a fork, along with the 00 flour, hemp flour, Parmesan cheese, salt and pepper.
As soon as a firm and homogeneous result is obtained, flour your hands and divide the dough into several parts; form cylinders and cut them into small balls of about 2 cm. Allow the gnocchi to dry while preparing the sauce.
Clean and wash the artichokes, preserving the stems; cook 6 artichokes in a saucepan covered by the broth until soft, then blend them and strain the cream through a sieve.
Of the remaining 2 artichokes, dice the stem and thinly slice the head. Saute everything in a pan with evo oil, bacon and garlic until crispy. Set aside to warm.
Cook the gnocchi in plenty of salted water and, when they come to the surface, toss them a few moments in the pan (optional).
Serve the artichoke cream on the bottom, then the gnocchi and – on top – crispy artichokes and bacon.
Thanks to Vittorio of Noodloves
