| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Super1 |
6 |
servings |
INGREDIENTS
| 500 |
g |
Unwashed potatoes; peel, wash & chop |
| 250 |
g |
Mushrooms; finely chopped |
| 2 |
c |
Plain flour |
| 60 |
g |
Butter or margarine |
| 1/3 |
c |
Grated parmesan cheese |
| 1 |
pn |
Cayenne pepper |
|
|
Salt and ground black pepper; to taste |
| 1 |
c |
Prepared pesto sauce |
INSTRUCTIONS
1 . Cook potatoes in boiling water for 15 to 20 minutes. Drain well. Mash
until smooth.
2. Blend in mushrooms, flour, butter, parmesan and seasonings. Mix well.
3. Knead for a few minutes on a lightly floured surface. Roll dough into
cylinders about 2.5 cm long. indent each gnocchi with the prongs of a fork
to decorate.
4. Cook in small batches in a large saucepan of boiling water for 2 to 3
minutes (gnocchi will float when cooked). Drain and serve with pesto sauce.
NOTES : Preparation time: 45 minutes.
Recipe by: Super Food Ideas (Aussie Magazine)
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