Prepare the ingredients
Place the ricotta gnudi, spinach and tomato cream in the refrigerator. Cut the artichoke into quarters length wise and set aside.
Cook the sauce
In a nonstick pan, heat half the olive oil on medium heat. Add chopped garlic and herbs and sauté till it is translucent. Add spinach and sauté for 1 minute. Add tomato cream and 50 ml of water to the pan. Keep stirring till the sauce starts to thicken. Taste and season with salt if required.
Sear the Gnudi
In another nonstick pan, heat the rest of the olive oil. Carefully add the ricotta gnudi to the pan. Sear both sides of the gnudi on medium to low heat till it is light brown.
Mix the sauce
Add the seared gnudi to the sauce and cook on medium heat till the sauce starts simmering. Add a spoon of water if the sauce is too thick. Add dried cherry tomatoes and the sliced artichoke and mix well.
Garnish & serve
Carefully transfer the gnudi and sauce to a serving bowl. Garnish with paprika oil, parmesan tulies and fried basil.
