3 1/2 cups (13 oz/410 g) all-purpose (plain) flour
4 artichoke hearts, minced
2 eggs, beaten
9 oz (280g) bread without crusts, cubed
1 cup (8 fl oz/250 ml) dry white wine
3/4 cup (3 oz/90 g) Freshly grated Parmesan cheese plus additional cheese, for serving
3 tablespoons (1 1/2 oz/45 g) butter
1 sprig thyme
How to prepare
Heap the flour on a pastry board and make a well in the center. Add the artichoke hearts, eggs, bread, wine, Parmesan and a pinch of salt. Knead vigorously; set aside to rest for about 30 minutes, covered with a damp cloth.
Knead the dough and shape into a thin cylinder. Cut the dough into 3/4 in (2cm) lengths.
Cook the gnocchi in plenty of boiling salted water; drain. In a skillet heat the butter with the thyme sprig. Saute the gnocchi quickly. Sprinkle with a little Parmesan and serve.