Ingredients
- 500 gfresh or store-bought gnocchi
- 1 x 400 g tinStaffords Artichoke Hearts, drained and cut into quarters
- 3 Tbspbutter
- 100 gstreaky bacon, diced into lardons
- 4 clovesgarlic, finely minced or grated
- 3 Tbspmascarpone
- 1 small bunchfresh mint, roughly chopped
- 2lemons, finely grated zest
- 1/2lemon, juiced
- For cookingolive oil
- To tastesalt and pepper
- To serveParmesan cheese
Made with Staffords
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Method
Cook the gnocchi in a large saucepan of salted boiling water until al dente and floating on the surface. Drain and set aside.
Heat a drizzle of olive oil in a large frying pan and cook the artichokes until crispy and lightly charred. Set aside.
Add a fresh drizzle of olive oil and the 3 Tbsp butter. When the butter is sizzling, add the gnocchi in a single layer and cook until golden brown and crispy on both sides. Remove to a clean tray.
Add the bacon to the pan and cook until just turning crisp. Add the garlic and cook until fragrant.
Reduce the heat to low, return the artichokes and add the mascarpone. Toss to combine.
Add the gnocchi, mint and lemon zest and season to taste. Toss gently to mix everything together.
Squeeze over the juice of 1/2 lemon and serve immediately, straight out of the hot pan, with a generous shaving of parmesan.
