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🍽️ Roasted Gnocchi with Artichokes

339 kcal · 30 min · 4 servings

Ingredients

• 250 ml milk (1.5% fat)
• 1 tbsp butter
• salt
• 125 g wheat whole grain semolina
• 2 shallots
• 2 garlic cloves
• 800 g artichoke hearts (can; drained weight)
• 2 tbsp olive oil
• 100 ml white wine
• 1 sprig rosemary
• 800 g canned tomatoes
• pepper
• 25 g parmesan (1 piece)
• 1 egg yolk
• nutmeg
• 75 g reduced-fat alpine cheese (1 piece)

Instructions

1. 1. Put the milk, butter, a pinch of salt, and 150 milliliters of water into a non-stick pot.
2. 2. Bring the mixture to a boil.
3. 3. Slowly stir in the semolina.
4. 4. Let the mixture swell on low heat.
5. 5. Stir occasionally.
6. 6. The swelling time is 25 to 30 minutes.
7. 7. Peel the shallots and the garlic.
8. 8. Dice the shallots and garlic finely.
9. 9. Drain the artichoke hearts.
10. 10. Cut the artichokes into 1-centimeter cubes.
11. 11. Heat the olive oil in a pan.
12. 12. Sauté the shallots and garlic until translucent.
13. 13. Stir in the white wine.
14. 14. Wash the rosemary.
15. 15. Add the artichokes to the pan.
16. 16. Add the tomatoes to the pan.
17. 17. Add the rosemary to the pan.
18. 18. Simmer the ragout for 15 minutes on low heat.
19. 19. Season with salt and pepper.
20. 20. Grate the Parmesan finely.
21. 21. Separate the egg.
22. 22. Use the egg white for something else.
23. 23. Transfer the cooked semolina mixture into a bowl.
24. 24. Stir the Parmesan into the semolina mixture.
25. 25. Stir the egg yolk into the semolina mixture.
26. 26. Grate some nutmeg.
27. 27. Season the semolina mixture with salt, pepper, and nutmeg.
28. 28. Let the mixture cool down slightly.
29. 29. Place the artichoke ragout into a baking dish.
30. 30. Scoop small dumplings from the semolina mixture using two spoons.
31. 31. Place the dumplings side by side on the ragout.
32. 32. Grate the Alpine cheese finely.
33. 33. Sprinkle the Alpine cheese over the gnocchi.
34. 34. Preheat the oven to 200 degrees Celsius.
35. 35. Use fan-assisted heat at 180 degrees Celsius or gas mark 3.
36. 36. Bake the gnocchi for approx. 20 minutes on the 2nd rack from the bottom.
37. 37. Serve the gnocchi alla romana immediately.

Nutrition per serving

• kcal: 339
• Protein: 16 g · Fett/Fat: 16 g · Carbs: 30 g