You want the good news or the bad news first? The bad news? Why is it that we always want the bad news first? Maybe it’s because we’re wired to live in the future, and if the future holds no promise, then the present is just a sad, barren wasteland of spaghetti-o’s and Big Macs.
The good news? Ok, it’s Meatless Monday, and I’ve got gnocchi with artichoke pesto for you! You’re just going to have to take my word for it on this one, people, but you ARE going to want to make this, and if you plan on making this, you will have something amazingly delicious to look forward to, and that could just possibly change the entire tenor of your day, maybe your whole week. But there’s even more good news here. (Can you even stand it?) By making this scrumptious gnocchi for dinner, you will also coincidentally be participating in Meatless Monday by eliminating meat from your menu one night a week. How cool is that?!
So just to entice you further, let me tell you that this artichoke pesto by itself alone is astonishingly delicious. But wrap it around some tender, puffy potato gnocchi sprinkled with freshly grated parmesan cheese and you will feel the stress of the day melt ever so gently into the past with each luxuriant bite. Now that’s something to look forward to.
Oh, the bad news? I guess there really isn’t any. Here’s the recipe…
Gnocchi with Artichoke Pesto
1 lb potato gnocchi
1 can artichoke hearts
2 cloves garlic, minced
1 large shallot, minced
1/3 cup vegetable or chicken stock
salt and pepper
2 or 3 T olive oil
a good handful of fresh parsley
a good handful of fresh basil
1/3 cup light sour cream
¼ cup grated parmesan cheese
Saute the garlic and shallots in a little olive oil. Take off the heat. In a food processor combine the artichoke hearts, the herbs, the chicken stock, a few drizzles of olive oil, some kosher salt and freshly ground pepper. Add the shallot and garlic oil. Puree this mixture and place back into the saute pan. Slowly heat through.
Cook the gnocchi according to package directions. While it’s cooking add the sour cream and parmesan cheese to the sauce and heat through (do not boil). Drain the gnocchi, add to the sauce and stir to coat. Spoon into bowls and top with a few more chopped herbs and parmesan cheese.