Yield: 6 servings
| Measure | Ingredient |
|---|---|
| 500 grams | Unwashed potatoes; peel, wash & chop |
| 250 grams | Mushrooms; finely chopped |
| 2 cups | Plain flour |
| 60 grams | Butter or margarine |
| ⅓ cup | Grated parmesan cheese |
| 1 pinch | Cayenne pepper |
| \N \N | Salt and ground black pepper; to taste |
| 1 cup | Prepared pesto sauce |
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 2½ 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) Converted by MM_Buster v2.0l.