Mushroom gnocchi

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.

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