Preheat the oven to 200'C.
Bake the potatoes for 1 hour or until the flesh is completely cooked.
Once cooked, cut the potatoes in half, scoop out the hot flesh and puree it through a food mill. Use a masher if you do not have a food mill. For this recipe you will need 400g of cooked,pureed potato.
Mix the pasta flour with the potato and add the egg yolks. Season with salt and pepper and then bring the mixture together with a scraper and your hands. Try not to overwork the dough.
Shape the dough into long thin sausages and use a scraper cut the gnocchi. Pinch each gnocchi to make a pillow shape.
To cook the gnocchi, bring a deep pan of salted water to the boil. Once boiling, reduce to a simmer and add the gnocchi. Cook for 3 minutes or until the gnocchi float to the surface.
Remove with a slotted spoon and cool the cooked gnocchi in a tray with a drizzle of olive oil.
Peel the red onions and cut into wedges.
Wash the cherry tomatoes and cut in half. Season with salt and keep in a bowl to collect the juices.
Peel and crush the garlic clove.
Drain the artichokes and cut in half.
Wash and dry the rocket leaves in a salad spinner.
Zest the lemon. Pick and roughly chop the parsley leaves.
Heat a frying pan until hot and add a splash of olive oil.
Cook the gnocchi until golden brown on both sides.
Colour the artichoke halves until golden brown on the cut side. Remove from the pan and keep to one side.
Add the red onion wedges and colour on both sides. Season with salt and pepper and then sprinkle on the demerara sugar. Remove the pan from the heat and glaze the red onions in the sugar.
Mix the lemon zest, garlic and chopped parsley together.
Serve the gnocchi in a deep bowl alternating layers of gnocchi, red onion and artichoke halves.
Finish with a sprinkle of the lemon and parsley mix and a few rocket leaves.
«To save time the gnocchi can be made in advance and pan fried just before serving.»