Sardinian gnocchetti flavored with artichokes and pecorino Romano 

A first course every now and then I can not miss it, I think I wrote a hundred times that I love it, right? If I skip pasta even for a single day I have been missing for a century and the next day I am preparing to prepare it... if not the same evening... a good soup or dry pasta Mmmm Sssszzz but let's not tell anyone! Let's say that this is the theoretical desire then in practice I try to restrain myself. 🙁 But let's go to the recipe, which in truth I should have published it before but you know how tyrant time is! So, let's say that we meet the heat... we say eh... then the summer, the sun, the sea, the walks etc... In short, the fires and the kitchen do not particularly attract then you try to prepare something fast, undemanding but still pleasant, here I believe that the dumplings are an excellent solution, in the family are very welcome and so more reason to prepare several, perhaps to keep in stock in freezer and at the appropriate time use them, even having guests it is always a welcome dish. A really good idea that of Sardinian gnocchi seasoned with fresh anchovies, artichokes and pecorino! Easy to prepare, it is an excellent dish to enjoy even with friends.

Ingredients

360 g Sardinian dumplings 

500 g artichokes 

500 g fresh anchovies

6 cherry tomatoes

2 cloves of garlic

1 sprig of parsley

white wine to taste

chili pepper to taste

pecorino Romano to taste

extra virgin olive oil and salt to taste

Preparation

Wash the parsley and chop finely. Peel the garlic cloves. Wash the cherry tomatoes and chop them. Clean the anchovies well by removing the head, entrails, thorn and tail. Wash them in cold water and cut them into pieces that are not too small. Clean the artichokes, wash them and wipe them out. Grate a little pecorino cheese. Chop the artichokes with a knife and sauté them in a pan with a little oil and the clove of garlic. Add, to taste, a little chili. In a pan, put a little oil and the garlic cut in two. Just heat the oil and add the anchovies that you have already cleaned. Sauté them in the pan quickly without letting them dry, sprinkle with a little white wine and let them evaporate. Add the chopped cherry tomatoes to the anchovies. Mix well and let it flavor for a minute. Add a little parsley, a pinch of salt and turn off the heat. Cover with a lid. Anchovies should not remain dry. While preparing the dressing, cook the dumplings in salted water and drain al dente. Pour them into the pan with the artichokes and add a ladle of cooking water. Turn on the heat and quickly mix the Sardinian gnocchi with the other ingredients to make them flavor. Be careful not to let them dry too much. Add the anchovies, stir and turn off the heat immediately. Season with a handful of pecorino cheese and transfer the Sardinian gnocchi to a serving dish.