Sunday, March 22, 2015

Cooper's Hawk Gnocchi (sort of)


2 ts Chopped fresh parsley
2 c Grated Parmesan; fresh
Black Pepper; freshly ground
Salt to taste
4 tb olive oil
1 pk Gnocchi; or any other short
1 lb Mushrooms; sliced
1 Pint Cherry or Grape tomatoes
1 ½ cups Ricotta
Kalamata olives
1 14-oz can artichoke hearts
1 Clove garlic; chopped
In a large skillet, sauté mushrooms and garlic in olive oil for about 10 minutes. Add salt, pepper, parsley, artichokes, tomatoes, olives and ricotta. Cook 5 minutes longer. Cook gnocchi in salted water. Drain but DO NOT rinse. Mix gnocchi into skillet with other ingredients and sprinkle with Parmesan cheese.

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