Potato Gnocchi With Wild Mushrooms

In the first years of George Mueller’s Christian life, he spent more time reading the works of men than the Scriptures. Up until the day of his conversion he could not even recall reading one chapter of the Book of books. However, in the ninety-second year of his life he told his biographer that for every page he had read in any other book he was sure that he had proportionately read ten pages of the Bible. During the last twenty years of his life he read through the Scripture four or five times annually. In studying Mueller’s life I have discovered that his devotion and delight in God’s Word was the secret to his faith and life of prayer.

Bill Thrasher

CATEGORY	CUISINE	TAG	YIELD
Eggs		Kitchen, Umbrian	4	Servings

INGREDIENTS

500	g	Potatoes, old potatoes or
		King Edwards
1		Egg
		Approx 200 g flour
200	g	Wild mushrooms
2	T	Flat leaf parsley, finely
		chopped
2		Cloves garlic, finely

INSTRUCTIONS

Boil the potatoes in their skin, peel and put through a food mill. Do
not flatten them, they must retain some fluffiness and let them cool
down.  Heap on a floured board and make a well. Add the egg and
measured  flour and knead to a dry consistency. You may well need quite
a bit  more flour - both in the mix and on the table.  The dough must
start to form a firm ball as you knead; at which point  you must
immediately make the gnocchi balls. Cook them in boiling  water - as
you would pasta - briefly.  Heat some olive oil in a pan and cook off
the garlic and mushrooms.  Add the mushroom mix to the gnocchi and
serve immediately.  Converted by MC_Buster.  Converted by MM_Buster
v2.0l.

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 39 Calories From Fat: 15 Total Fat: 1.7g Cholesterol: 46.5mg Sodium: 195.1mg Potassium: 189.4mg Carbohydrates: 3.2g Fiber: 2.1g Sugar: <1g Protein: 3.9g