Ricotta and artichoke gnocchi👩🏻‍🍳

INGREDIENTS

For the gnocchi:
Ricotta 300 gr
Parmigiano cheese
grated 100 gr
canned artichoke hearts, drained and cut into very small pieces
flour 100 gr
egg 1
1/2 lemon zest
1 tablespoon chopped parsley
salt and black pepper

For the sauce:

Butter 50 gr
1 garlic clove
stragon 1 branch (optional) or in its replacement sage leaves
salt and pepper

PREPARATION

Mix all the ingredients for the gnocchi and combine to form a smooth and homogeneous dough. Avoid kneading too much. In case of using ricotta that come in a bag, let them drain in the refrigerator at least 12 hours to eliminate the liquid. Ideally, use a firm and creamy ricotta. It is also important that the artichokes are chopped very small to prevent the gnocchi from breaking during cooking. You do not have artichokes, do not put it and instead of putting 100 gr of flour you put 80 gr.
Take portions of dough and form balls the size of a walnut.
Cook the gnocchi in plenty of boiling salted water.
For the sauce, melt the butter in a pan together with a crushed garlic clove and stir from time to time to avoid burning the butter and garlic. Remove the garlic and add the tarragon leaves, a little cooking water for the gnocchi, salt and black pepper. Cook for two minutes making circular movements until an emulsion remains.
Once the gnocchi have risen to the surface, add to the pan and mix with the sauce.
Serve and place black pepper on the surface.
Ready! To enjoy!

I call for support:
@steemchiller
@dobartim
@stephenkendal
@steemitblog
@shortsegments
@steemingcurators
@steemcurator01
@cryptokannon
@steemcurator02
@steemcurator03
@steemcurator04
@steemcurator05
@booming01
@booming02
@booming03