Yield: 6 servings
|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.