Gnocchetti di zita with artichokes

  • 1


  • 300 g0SX0037
  • ½ glass beer
  • 1 small onion
  • 2 clove garlic
  • 1 small bunch Italian parsley
  • 20 g Butter
  • 2 artichokes
  • salt and ground pepper
Gnocchetti di Zita n° 37


Peel the onion and the clove of garlic, chop them finely and keep them aside.Blanch the tomatoes in boiling water and once drained, deseeded and peeled chop them finely.Heat the butter and 2 tbsp of olive oil, add the onion mix and fry until golden; sprinkle with beer and let it evaporate over a high heat.In the meanwhile, remove the artichokes from the harder leaves, the points and any prickly choke, then, once rinsed and dried slice them into segments.Place them in a pan with the rest of the oil, add the leftover garlic, slightly crushed, and golden for 5 minutes, stirring from time to time with a wooden spoon.Add the onion and the garlic, season with a smudge of salt and a grind of pepper and simmer for 10 minutes over a medium heat.Add the tomatoes and simmer for 5 more minutes. Once ready, add the chopped parsley.In the meanwhile bring to the boil a pan with plenty of salted water, toss the pasta in it and cook, when al dente drain the pasta and mix it with the artichoke sauce. Serve very warm.The Chef recommends to add beer to the chopped mix, which does not allow the onion and the garlic to golden too much as well as adding a special flavour. If you do not fancy beer you may add a bit of water.