Gnocchetti Con Carciofi All' Arancia (Spring and Summer Gnocchi)

• salt, to taste
• extra virgin olive oil
• 3 baby artichokes, trimmed and cut into 1/4 inch wedges
• 1 large shallot, minced
• 1 orange, juice of, small
• 14 teaspoon dried thyme
• 1 13 lbs small ready-made gnocchi
• 34 cup parmigiano-reggiano cheese, freshly grated

1. Bring a large saucepan of salted water to boil over high heat.
2. Meanwhile, generously coat a large, high-sided skillet with oil.
3. Heat over medium heat.
4. Add the artichokes and shallot; cook, stirring occasionally, until the shallot is softened, about 3 minutes.
5. Add the juice, thyme and a pinch of salt.
6. Bring to a simmer and cook, stirring occasionally, until the artichokes are tender, about 10 minutes.
7. Add the gnocchi to the boiling water and stir.
8. As gnocchi float to the surface, remove with a slotted spoon and transfer to the skillet.
9. Cook, stirring gently, until gnocchi absorb some of the sauce, about 3 minutes.
10. Remove from heat, sprinkle with cheese and serve.

salt, extra virgin olive oil, baby artichokes, shallot, orange, thyme, parmigianoreggiano cheese

Taken from www.food.com/recipe/gnocchetti-con-carciofi-all-arancia-spring-and-summer-gnocchi-365609 (may not work)