Gnocchi with mushrooms and artichokes
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | tablespoons | Olive oil |
| 1 | Clove garlic; chopped | |
| 1½ | pounds | Mushrooms; sliced |
| Freshly ground black pepper | ||
| Salt to taste | ||
| 2 | teaspoons | Chopped fresh parsley |
| 1 | can | (14-oz) artichoke hearts; drained |
| 1 | pack | Gnocchi or any other short noodle (up to) |
| 2 | cups | Freshly grated Parmesan cheese |
Directions
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:ATasteoftheGoodLife>, by the Little Rock (AR) Junior League. Downloaded from Glen's MM Recipe Archive, .