Celebrity's signature gnocchi dish from Tuscan Grille, which is served with artichokes and cherry tomatoes, makes enough pasta for five people, so you can plan on serving this for a couple’s night in or an Italian-themed dinner for the whole family.

Recipe Ingredients

• 5 oz. gnocchi
• 1 tbsp. butter
• 2 oz. artichoke hearts, seasoned and charred on grillv
• 1/4 cup oven dried cherry tomatoes (can substitute with sundried tomatoes)
• 1/2 oz. truffle oil
• 1 oz. chopped flat leaf parsley
• salt and pepper

Gnocchi Ingredients

• 12 oz. ricotta cheese, drained
• 1 tbsp. thyme, minced
• 1 tbsp. basil, minced
• 1 tbsp. italian parsley, minced
• 1/2 cup all purpose flour
• 1/2 oz. egg, whole
• 1/2 oz. egg, yolks
• Reserve flour for dusting work surface.

• 1/2 cup flour
• 1/2 oz. egg, whole
• 1/2 oz. egg, yolks
• salt

Directions

• Add ½ cup flour, ½ oz. egg - whole, ½ oz. egg – yolks, ricotta cheese and salt to clean surface.
• Mix ricotta, eggs and yolks until thoroughly combined. By hand, start folding flour in until slightly stiff.
• Add thyme, basil and parsley and continue mixing. Dough should be slightly sticky and barely held together by the flour.
• Form a ball, dust with flour, and store in plastic wrap before rolling.
• For forming the gnocchi, roll a log of dough into 1-inch diameter. Dust surface and hands with flour.
• Slice gnocchi in a “pillow” shape, ¾ inch. Roll in more flour and store on a sheet tray. Do not stack.
• Carefully add gnocchi to boiling water and boil gnocchi until al dente and still soft in the middle.
• While gnocchi are boiling: heat butter in sauté pan, add truffle oil.
• Add finely chopped shallots and garlic.
• Heat ¼ cup of tomoatoes and 2 oz. artichoke hearts until hot and mildly browned.
• Place cooked gnocchi in the pan.
• Add 1 oz. gnocchi water.
• Stir in 1 tsp. butter and 1 oz. chopped parsley.
• Taste before serving.
• Plate gnocchi and season with salt and pepper as desired.
• Garnish with ricotta.