Gnocchi stuffed with Asiago PDO and porcini mushrooms with artichokes, mushrooms and hazelnuts

<ul> <li style="text-align: left">First remove the stems of the artichokes, cut off the tips, remove half the leaves, then open them in half and clean them internally by removing the stringy part with a digger. After a few minutes in water and lemon, rinse them and pour them into a pan with oil. Brown them for 5 minutes and add the mushroom mix.</li> <li style="text-align: left">Let everything season for 5 minutes, stirring often and keeping the flame low. Then douse with a little white wine and subsequently pour in a glass of hot water. Season with salt and pepper and wet again with a little water if necessary; continue cooking for 15-20 minutes, stirring occasionally.</li> <li style="text-align: left">In a separate pan bring 100 ml of water to temperature and pan-fry the gnocchi mamma emma for about 3 minutes. When they are ready add them to the sauce. Allow to gain flavor while stirring.</li> <li style="text-align: left">Plate and decorate with hazelnut crumbs.</li> </ul> <p><img class="alignnone wp-image-6394 size-full" src="https://www.mammaemma.it/wp-content/uploads/2020/06/idee-ricette-porcini.jpg" alt="porcini mushrooms" width="800" height="533" /></p> <p style="text-align: center">