| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Pasta | 6 | Servings | |
INGREDIENTS
| 4 | tb | Olive oil |
| 1 | Clove garlic; chopped | |
| 1 1/2 | lb | Mushrooms; sliced |
| Freshly ground black pepper | ||
| Salt to taste | ||
| 2 | ts | Chopped fresh parsley |
| 1 | cn | (14-oz) artichoke hearts; drained |
| 1 | pk | Gnocchi or any other short noodle (up to) |
| 2 | c | Freshly grated Parmesan cheese |
INSTRUCTIONS
In a large skillet, saut. 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 gnacchi and sprinkle liberally with Parmesan cheese. Yield: 6 servings. ANN MONTEDONICO MEMPHIS, TN From <Traditions: A Taste of the Good Life>, by the Little Rock (AR) Junior League. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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