Gnocchi di farro con ali di razza e carciofi

Gnocchi with ray wing and artichoke sauce   Our original home cooking

gnocchi dressed with ray-and-artichoke sauce made with emmer flour
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Gnocchi recipe with raw wings and artichokes

Ingredients / Serves 4

  • For gnocchi dough
  •  
  • 1 kg (2lb and 3 1/4oz) potatoes
  • 200 g (7 1/4oz) felt flour
  • 100 g (3 1/2oz) all-purpose flour plus more for dusting
  • Salt
  •  
  • For the sauce
  •  
  • 300 g (10 1/2oz) ray wings
  • 400 g (14 1/4oz) artichokes hearts, finely sliced
  • 250 g (8 3/4oz) fresh leek, finely sliced
  • 500 g (1lb and 1 1/2oz) puréed tomatoes
  • 1 tablespoon dried chives
  • 2 tablespoons fresh parsley, finely chopped
  • 1 dried bay leaf
  • 3 tablespoon extra virgin olive oil
  • Salt
  • Time:
    preparation: 10 minutes
    plus time for gnocchi dough
    cooking: 30 minutes
    plus time for potato cooking
    total time: 90 minutes
  • Difficulty:
    medium difficulty
  • How many calories in a serving?
    Calories: 583 (kcal) 30 % GDA (*)- 2439 (kJ)
    Protein: 25.0 (g) 34 % GDA
    Total fat: 11.5 (g) 17 % GDA
    Total carbohydrate: 98.8 (g) 37 % GDA
    Sugars: 11.3 (g) 13 % GDA

Look at infographic of nutrition facts

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Gnocchi (potato dumplings, Italian-style) with ray-and-artichokes sauce is a tasty dish for a Sunday menu or a special menu when family celebrate a birthday or another important occasion.
This gnocchi recipe is a quick dish if you buy ready-to-cook gnocchi and canned artichokes. But if you prefer tasty and natural dishes you have to prepare homemade gnocchi and use fresh artichokes (in this case 3 medium size artichokes).
We made this recipe with felt gnocchi mixing all-purpose flour and emmer flour. Look at the doses for more details. But remember you'll use more all-purpose flour shaping your gnocchi. If you prefer, you can also use only all-purpose flour.
Here's the recipe!

Prepare the gnocchi. Prepare the gnocchi dough (potato dumpling) following our instructions or your favourite recipe.
Then roll it into long fingers and divide them into cylinders about an inch long. Dust lightly with flour and, with your thumb, press them gently, one by one, along the back of a grater or a fork. Arrange them on lightly floured dishes without putting one on another one.
Your gnocchi are ready!

Prepare the sauce. Sautè the leek in the olive oil on a low heat, stirring frequently. Then add the puréed tomatoes and stir. After few seconds add the fish, aromatic herbs and 150 ml (5 1/4fl oz) warm water. Season to taste with salt and keep on cooking, half-covered, for about 10 minutes, stirring now and then. If necessary add other warm water but remember your sauce for gnocchi must ne not too thicken. Switch off the gas and let the sauce cool.
Then take the fish from the pot and remove its cartilage.
Put the fish in the pot with the sauce together with the artichokes (only if canned). If you use fresh artichokes you have to add them to the sauce together wth the fish at the beginning.
Bring the sauce to the boil again only few minutes before dressing the gnocchi.

Cook and dress the gnocchi. Cook the gnocchi, few at a time, in plenty of salted boiling water. They are cooked as soon as they float to the surface. Remove them with a slotted spoon and put them in the hot sauce.
Serve them immediately.

Note

  • - Gnocchi is a typical Italian dish and it's very tasty even the day after.

What's the right wine for " Gnocchi with ray wing and artichoke sauce "?

Our tip is not to match wine with this gnocchi recipe. For the presence of artichokes it is reccomended not to drink wine. Match beer if liked.