| 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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