4 tbsp Olive oil
1 Clove garlic, chopped
1 1/2 lb Mushrooms, sliced
Freshly ground black pepper
Salt to taste
2 tsp Chopped fresh parsley
1 can (14-oz) artichoke hearts, drained
1 package Gnocchi or any other short noodle
1 1/2 -(up to)
2 cup Freshly grated Parmesan cheese
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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: A Taste of the Good Life>, by the Little Rock (AR) Junior League.
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