| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Pasta |
6 |
Servings |
INGREDIENTS
| 4 |
T |
Olive oil |
| 1 |
|
Clove garlic, chopped |
| 1 1/2 |
lb |
Mushrooms, sliced |
|
|
Freshly ground black pepper |
|
|
Salt to taste |
| 2 |
t |
Chopped fresh parsley |
| 1 |
|
14-oz artichoke hearts |
|
|
drained |
| 1 |
|
Gnocchi or any other short |
|
|
noodle |
| 1 1/2 |
|
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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