Gnocchi With Artichokes - cooking recipe

Ingredients

2 tablespoons olive oil
4 garlic cloves, chopped
1/2 teaspoon pepperoncini pepper, crushed
480 g artichoke hearts, cut into quarters (2 cans A 390 g)
50 g sun-dried tomatoes packed in oil, coarsely chopped
1/2 cup white wine
3/4 cup broth (vegetable, from half a cube)
1 cup tomato sauce
1200 g potato gnocchi
1/4 cup parsley, chopped
Tomato sauce
1 tablespoon olive oil
1 onion, chopped
3 garlic cloves, chopped
400 g chopped tomatoes, from a can
1/4 cup tomato puree
1/2 teaspoon sea salt
1/2 teaspoon black pepper
2 1/2 teaspoons dried basil
1 1/4 teaspoons dried oregano

Preparation

Saute garlic in olive oil over medium heat for 2-3 minutes; add crushed pepperoncini, stir.
Add artichoke hearts and sun-dried tomatoes, saute for 1-2 minutes.
Slowly pour in white wine and broth, stir to combine and simmer gently for 5 minutes. Add the tomato sauce, mix and combine all the ingredients, cook for 2-3 minutes. Sprinkle with parsley.
Meanwhile, cook the gnocchi in a lot of salted water, drain. Toss to coat with the artichoke and tomato sauce.
Serve immediately topped with grated Parmesan cheese.
Sauce: saute the onion and garlic for 3-4 minutes in olive oil, add chopped tomatoes and tomato puree, stir, cook for a few minutes. Season with salt and pepper and add basil and oregano.