Ingredients

For the Gnocchi

1 kg fresh maltese cheeslet drained

100gr aged cheeslet grated

300gr semolina

4 eggs

2egg yolks

salt

For the pea puree’

1 whole unions

4 cloves garlic

1 sprig of thyme

300gr peas

For the crispy Artichokes

1 globe artichoke

100corn flour

For the sauce

500gr vegetable stock

50gr butter

2 minced garlic

100gr cherry tomatoes cut in half

fresh chives

Method for the Gnocchi

In a food processor , mix the cheeslet , eggs and salt together . Then slow fold in the semolina until you have a dough consistency. Refrigerate for 30 minutes . Once set , hand roll 15gr of the dough to form the gnocchi.

Method for the pea puree

Sautee’ the onions and garlic with the sprig of thyme in butter. Once sautéed, in the same pan add the vegetable stock and blanch the peas for 3 minutes . Blitz the peas together with the onions and garlic adding the liquid in a small additions as needed . Blend until you have a fairly thick smoothie puree’ . Then pass the puree through a fine sieve to have a silky finish . Season with salt to taste .

Method for the crispy Artichokes

Boil the Artichokes in salted boiling water for 1 hour . once cooked , cool down and remove the outer layers keeping the artichoke heart, toss in corn flour . fry at a temperture at 180/c until golden and crispy

Method for the sauce

Fry the minced garlic in butter and add the vegetable stock . Once it starts to boil , add the gnocchi and cook about 3 to 4 minutes until soft . Finish off with cherry tomatoes , chives and season for a creamy and flavored dish

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