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Ricotta Gnocchi with Lemon Artichoke Cream


This seasonally inspired dish changes with what is fresh and available. In spring, artichoke cream and asparagus with chives and mint and borage. For summer, change it up with corn, garlic, cherry tomatoes and basil. In the fall, try brown butter, sage, squash and pumpkin seeds.

Recipe courtesy of Chef Dave Smart


  • 2 Tbsp (15 ml) vegetable oil
  • 2 Tbsp (15 ml) butter
  • 24 oz (680 g) Ricotta Gnocchi (see recipe at on next page or use pre-made gnocchi)
  • Lemon Vinaigrette (see recipe below)
  • Lemon Artichoke Cream (see recipe below)
  • 1/2 cup (125 ml) fresh herb leaves (mint, chive, lemon balm, etc.)
  • 1/4 cup (60 ml) radishes, sliced thin
  • 2 cups (500 ml) fresh/frozen peas, blanched then cooled
For the Lemon Artichoke Cream:
  • 2 Tbsp (15 ml) vegetable oil
  • 2 Tbsp (15 ml) butter
  • 1 shallot, diced
  • 2 cups (500 ml) canned artichokes, coarsely chopped
  • 1/2 cup (125 ml) white wine
  • 1 cup (250 ml) vegetable stock
  • 1 cup (250 ml) cream
  • zest and juice of 2 lemons
  • salt and white pepper
For the Lemon Vinaigrette:
  • 1/2 cup (125 ml) lemon juice
  • 1/2 cup (125 ml) vegetable oil
  • salt and white pepper to taste


  1. Gently warm Lemon Artichoke Cream in a small pot.
  2. Heat vegetable oil in large sauté pan over medium-high heat until it just starts to smoke.
  3. Add the gnocchi in a single layer and cook until is starts to brown slightly, about 1–2 minutes each side.
  4. Off heat, add butter and peas. Toss until butter is melted and peas are warmed. Season with salt and pepper.
  5. Place about 1/4 cup (60 ml) of artichoke cream in bottom of each serving bowl. Ladle a serving of gnocchi and peas on top.
  6. Garnish with sliced radishes and herbs leaves. Drizzle with Lemon Vinaigrette.
For the Lemon Artichoke Cream:
  1. Add oil and butter to saucepan on medium heat. When melted, add shallot and sweat until softened, about 1–2 minutes.
  2. Add chopped artichokes and cook another 2 minutes. Deglaze with white wine and reduce until almost dry.
  3. Cover with vegetable stock and cream. Simmer until artichokes are very soft, approximately 10–12 minutes.
  4. Transfer to a blender with lemon juice and zest, and blend until smooth. Return to saucepan and season with salt and white pepper.
For the Lemon Vinaigrette:
  1. In a small bowl add the lemon juice and slowly add vegetable oil while whisking. Adjust seasoning with salt and pepper.

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