Caputo’s Gnocchi with Leek & Artichoke Puree

2 leeks, white part only, thinly sliced
4 cloves garlic, chopped
4 artichoke bottoms, fresh or canned, chopped
3 T extra virgin olive oil
1 2/3 cups chicken broth, may substitute vegetable broth
1 cup water
3/4 cup heavy cream
salt and pepper to taste
1 lb. gnocchi
1/4 cup fresh parsley, chopped
grated cheese

Heat the olive oil in a skillet, add the leeks, garlic and artichoke bottoms, cook over
medium heat for about 5 minutes. Add the broth and water and simmer for about 25
minutes. Meanwhile, start water to cook pasta. Puree leek mixture in a blender and
return to pot and return to a boil. While pasta cooks, add the cream, salt and pepper to
the leek mixture and simmer for about 3 minutes, whisking well. Divide leek mixture
among four pasta bowls, top with gnocchi, parsley and grated cheeese and serve.

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