INGREDIENTS

INSTRUCTIONS

* Note: See the "Wild Mushroom Sauce" and "Spinach-Arugula Pesto" recipes
which are included in this collection.
Combine the gnocchi ingredients and knead for 4 to 5 minutes or until very
smooth. Dough will be somewhat sticky. Be careful about adding additional
flour or gnocchi will become heavy. Divide into egg-size portions and roll
into logs about 1/2-inch thick. With a sharp knife cut into 3/4-inch
pieces. Use tines of a fork to form decoratively if desired. Place gnocchi
on floured wax paper. If not using immediately, refrigerate covered with
waxed paper. Do not use plastic wrap or gnocchi will become soggy. Gnocchi
can also be frozen at this point. Freeze until hard and then store in
tightly closed plastic bags. To serve: Bring 4 quarts of water to a boil,
adding 2 tablespoons Kosher salt. Add gnocchi and simmer until they rise to
the surface. Cook 30 seconds longer and then remove and drain. Can be made
ahead at this point rinsed with cold water and gently tossed with a little
olive oil to prevent sticking. Reheat in a saute pan or a hot oven. Mix
Wild Mushroom Sauce with gnocchi thoroughly and place on warm plates.
Drizzle Spinach-Arugula Pesto over the top. Garnish with chive flowers and
herb sprigs. Serve immediately. This recipe yields 4 to 6 servings.
Recipe Source: COOKING RIGHT with John Ash From the TV FOOD NETWORK - (Show
# CR-9629 broadcast 08-07-1996) Downloaded from their Web-Site -
http://www.foodtv.com
Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com
09-02-1996
Recipe by: John Ash
Converted by MM_Buster v2.0l.

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