Dumplings with artichoke cream

For 4 people:
3 medium white potatoes
spelt flour and rice flour
1 cucchaio about potato starch

For the cream:
5 or 6 artichokes
2 cloves garlic
1 bunch of parsley
1 pinch of chili
extra virgin olive oil
salt

Wash the potatoes and boil in their skins (the day before).
Let cool, peel and mash.
Add the starch and flour: just enough to obtain a soft dough but uniform.
Then make rolls of dough about an inch in diameter and cut the gnocchi.
Arrange on a floured surface.
Finely cut the artichokes and minced garlic and parsley.
Saute garlic and parsley in oil with a pinch of salt and pepper, add the artichokes.
Once cooked, mix and add a dash of oil.
Cook the dumplings in lightly salted boiling water and when they float to the surface, drain, then toss with the cream of artichokes.