{"id":13222,"date":"2025-03-27T17:19:27","date_gmt":"2025-03-27T17:19:27","guid":{"rendered":"https:\/\/unochefpergaia.it\/?p=13222"},"modified":"2025-03-29T17:32:21","modified_gmt":"2025-03-29T17:32:21","slug":"polenta-gnocchi-with-artichoke-cream-and-toasted-almonds","status":"publish","type":"post","link":"https:\/\/unochefpergaia.it\/en\/polenta-gnocchi-with-artichoke-cream-and-toasted-almonds\/","title":{"rendered":"Polenta gnocchi with artichoke cream and toasted almonds"},"content":{"rendered":"<p><strong>Polenta gnocchi with artichoke cream and toasted almonds<\/strong>: a no-waste recipe with great nutritional value.<\/p>\n<p>Turning leftover polenta into a new and surprising dish is a fantastic way to reduce food waste while still enjoying delicious flavours. These alternative gnocchi, with their soft texture and delicate taste, pair perfectly with the artichoke cream, enhanced by the crunch of toasted almonds and the freshness of lemon zest.<\/p>\n<p>A special touch comes from <a href=\"https:\/\/en.wikipedia.org\/wiki\/Miso\">Miso<\/a>, a fermented ingredient rich in probiotics, which adds depth of flavor and digestive benefits. This simple, nutritious, and inclusive dish is perfect for those who love sustainable and creative cuisine.<\/p>\n<p>If you love gnocchi, try a classic with a spicy twist: <a href=\"https:\/\/unochefpergaia.it\/gnocchi-di-patate-al-pomodoro-e-nduja\/\">Potato gnocchi with tomato sauce and &#8216;Nduja<\/a>.<\/p>\n<h1 style=\"text-align: center;\"><span style=\"color: #800000;\"><strong>Polenta gnocchi with artichoke cream and toasted almonds<\/strong><\/span><\/h1>\n<h1 style=\"text-align: center;\"><span style=\"color: #800000;\"><strong><span style=\"text-decoration: underline;\">17.73g carbohydrates per 100g\u00a0<\/span><\/strong><\/span><\/h1>\n<h2><span style=\"color: #800000;\"><strong><a href=\"http:\/\/unochefpergaia.it\/wp-content\/uploads\/2025\/03\/Gnocchi-di-patate-ai-carciofi-10-632x474.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\" wp-image-13213 aligncenter\" src=\"http:\/\/unochefpergaia.it\/wp-content\/uploads\/2025\/03\/Gnocchi-di-patate-ai-carciofi-10-632x474.jpg\" alt=\"ilaria-bertinelli-gnocchi-di-polenta-ai-carciofi\" width=\"631\" height=\"473\" srcset=\"https:\/\/unochefpergaia.it\/wp-content\/uploads\/2025\/03\/Gnocchi-di-patate-ai-carciofi-10-632x474.jpg 632w, https:\/\/unochefpergaia.it\/wp-content\/uploads\/2025\/03\/Gnocchi-di-patate-ai-carciofi-10-800x600.jpg 800w, https:\/\/unochefpergaia.it\/wp-content\/uploads\/2025\/03\/Gnocchi-di-patate-ai-carciofi-10-267x200.jpg 267w, https:\/\/unochefpergaia.it\/wp-content\/uploads\/2025\/03\/Gnocchi-di-patate-ai-carciofi-10-768x576.jpg 768w, https:\/\/unochefpergaia.it\/wp-content\/uploads\/2025\/03\/Gnocchi-di-patate-ai-carciofi-10-705x529.jpg 705w, https:\/\/unochefpergaia.it\/wp-content\/uploads\/2025\/03\/Gnocchi-di-patate-ai-carciofi-10.jpg 1200w\" sizes=\"auto, (max-width: 631px) 100vw, 631px\" \/><\/a><\/strong><\/span><\/h2>\n<h2><span style=\"color: #800000;\"><strong>Ingredients for the gnocchi<\/strong><\/span><\/h2>\n<ul>\n<li>300g cooked polenta*<\/li>\n<li>50g potato starch*<\/li>\n<li>50g brown rice flour*<\/li>\n<li>1 egg<\/li>\n<li>20g grated Parmigiano Reggiano<\/li>\n<li>salt<\/li>\n<\/ul>\n<h2><span style=\"color: #800000;\"><strong>Ingredients for the artichoke cream<\/strong><\/span><\/h2>\n<ul>\n<li>200g cleaned artichokes (about 4)<\/li>\n<li>100g medium potato<\/li>\n<li>30g shallot<\/li>\n<li>20g almonds (for garnish)<\/li>\n<li>1 scant teaspoon miso* (optional)<\/li>\n<li>1 garlic clove<\/li>\n<li>2 tablespoons extra virgin olive oil<\/li>\n<li>zest and juice of \u00bd lemon<\/li>\n<li>salt and pepper<\/li>\n<\/ul>\n<p>**Ingredients specific for celiacs<\/p>\n<p>*Ingredients whose labels must read \u201cgluten-free\u201d (or, in Italy, present on<a href=\"https:\/\/www.celiachia.it\/dieta-senza-glutine\/il-prontuario-degli-alimenti\/il-prontuario\/\">\u00a0Prontuario AIC<\/a>)<\/p>\n<h2><span style=\"color: #800000;\"><strong>Preparation<\/strong><\/span><\/h2>\n<ol>\n<li>Blend the cold polenta and mix it with the egg, flour, grated Parmigiano Reggiano, salt, and pepper until you get a smooth dough.<br \/>\nLightly flour your work surface and shape the gnocchi.<\/li>\n<li>Clean the artichokes by removing the tough outer leaves, cutting off the tips, and slicing the hearts into thin wedges. Soak them in lemon water to prevent browning.<\/li>\n<li>In a non-stick pan, heat a drizzle of olive oil and saut\u00e9 the chopped shallot with a garlic clove. Add the drained artichokes and the diced potato, letting them saut\u00e9 for a few minutes. Then, add vegetable broth and cook for about 15 minutes, until the artichokes and potato are soft.<\/li>\n<li>Transfer everything to a blender and blend until smooth. Adjust with salt, pepper, and a scant teaspoon of Miso for an extra umami note.<\/li>\n<li>Cook the gnocchi in lightly salted boiling water, drain them, and toss them in a pan with the artichoke cream, adding a ladle of cooking water if needed. Plate and finish with toasted, lightly crushed almonds and grated lemon zest<\/li>\n<\/ol>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Polenta gnocchi with artichoke cream and toasted almonds: a no-waste recipe with great nutritional value. Turning leftover polenta into a new and surprising dish is a fantastic way to reduce food waste while still enjoying delicious flavours. These alternative gnocchi, with their soft texture and delicate taste, pair perfectly with the artichoke cream, enhanced by [&hellip;]<\/p>\n","protected":false},"author":4,"featured_media":13218,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":"","_links_to":"","_links_to_target":""},"categories":[1328],"tags":[3266,3168,1982,1959,3267,2281,3269,3270,2292,2318,3265,1417,1327,3268,2724],"class_list":["post-13222","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-primi-piatti-en","tag-artichokes","tag-easy-recipes","tag-gluten-free-recipes","tag-gnocchi-en","tag-healthy-eating","tag-healthy-food","tag-home-cooking","tag-miso-flavours","tag-no-waste-cooking","tag-polenta","tag-polenta-gnocchi","tag-ricette-con-conta-dei-carboidrati-en","tag-senza-glutine-en","tag-sustainable-food","tag-vegetarian-meals-en"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.4 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Polenta gnocchi with artichoke cream and toasted almonds - Uno Chef per Gaia<\/title>\n<meta name=\"description\" content=\"Discover how to turn leftover polenta into delicious and soft Polenta Gnocchi with Artichoke Cream and Toasted Almonds. 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