This is one of my favourite ‘gnocchi’ recipes.
First you make a batch of super light potato gnocchi, then you pan fry them with pancetta and fresh artichokes. The sweetness of the gnocchi and artichokes with the saltiness of the pancetta is a marriage made in heaven!!!

for the gnocchi:
• 1 kg floury potatoes boiled and pushed through a ricer
• 180 g of plain flour plus some for dusting
• 2 organic egg yolks
• 2 teaspoons of salt
• mix all the ingredients well together
• roll out long sausage shapes
• now cut the gnocchi into 2 cm pieces
• arrange onto a floured tray

• dice 150 g pancetta
• 3 to 4 baby artichokes, pull off tough outer leaves
• cut off 2/3 of the artichoke
• peel the stem and cut the artichoke into 4
• half a bunch of Italian parsley, chopped
• a handful of fresh sage, chopped
• 1 chili some of the seeds removed, chopped

• in a non stick fry pan, heat 20 g unsalted butter
• 2 tablespoons olive oil
• add the pancetta, herbs and chili
• finely slice the artichoke quarter and add to the pan

• cook the above ingredients until golden
• set aside

cook the gnocchi:
• in a large pan bring some water to the boil
• add some salt
• drop the gnocchi in batches into the water
• as soon as the gnocchi float to the surface
• scoop them up, using a slotted spoon
• drain them on a clean kitchen towel

• in a non stick pan,melt about 50 g of unsalted butter
• 2 tablespoons of olive oil
• lightly fry the gnocchi until golden
• I like to do it in batches as well

• now mix in the vegetables
• 4 tablespoons of pure cream
• let the cream melt into the gnocchi
• serve some freshly grated Parmigiano

If you are not using all the gnocchi dough, you can refrigerate it and use it the next day. Alternatively, you can freeze the gnocchi, leaving them on a floured tray.