| Gnocchi with Mushrooms and Artichokes
4 tablespoons of Olive oil
1 Clove garlic; chopped
1 1/2 pound of mushrooms; sliced
Freshly ground black pepper
Salt to taste
2 teaspoons of chopped fresh parsley
one 14 ounce can of artichoke hearts;
1 pk Gnocchi or any other short
1 1/2 - 2 cups of freshly grated Parmesan |
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In a large skillet, sauté mushrooms and garlic in olive oil for 15 minutes. Add salt, pepper, parsley and artichokes. Cook 5 minutes longer to heat artichokes. Cook gnocchi in salted water. Drain but DO NOT RINSE. Pour gnocchi onto a heated platter, pour mushrooms and artichokes over gnocchi and sprinkle liberally with Parmesan cheese. Yield: 6 servings. ANN MONTEDONICO MEMPHIS, TN From , by the Little Rock (AR) Junior League. Downloaded from Glens MM Recipe Archive, http://www.erols.com/hosey. |
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