Spring Vegetable Gnocchi - The Local Palate

Ingredients

• 3 tablespoons extra virgin olive oil
• 6 artichokes, blanched and cut into wedges
• 8 baby zucchini, quartered
• 1 leek, white part only, cleaned and sliced thin
• 2 cloves garlic, sliced
• 1 cup white wine
• 2 cups chicken or vegetable stock
• 1 cup peas
• Salt and pepper to taste
• 1 pound gnocchi (recipe follows)
• 1 cup Parmesan cheese
• 2 pounds baked Idaho potatoes, riced
• 2 egg yolks, beaten
• 2 cups sifted flour, plus more for dusting
• 2 pinches salt