Ingredients:
2 ts Chopped fresh parsley
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2 c Grated Parmesan; fresh
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Black Pepper; freshly ground
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Salt to taste
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4 tb olive oil
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1 pk Gnocchi; or any
other short
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1 lb Mushrooms; sliced
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1 Pint Cherry or Grape tomatoes
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1 ½ cups Ricotta
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Kalamata olives
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1 14-oz can artichoke hearts
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1 Clove garlic; chopped
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Preparation
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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