Circle B Kitchen
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.