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Receta Gnocchi With Mushrooms, Artichokes, Mascarpone And Fresh Basil
by Global Cookbook

Gnocchi With Mushrooms, Artichokes, Mascarpone And Fresh Basil
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Ingredientes

  • 14 ounce dry pasta gnocchi or possibly shell pasta salt
  • 12 ounce sliced mushrooms
  • 1 Tbsp. extra virgin olive oil
  • 1 x clove garlic crushed
  • 14 ounce artichoke hearts liquid removed and sliced
  • 1/2 c. mascarpone cheese or possibly reduced fat cream cheese freshly grnd black pepper generous roughly minced fresh basil leaves for garnish

Direcciones

  1. Heat 4 qts water in a pasta pot and bring to a boil over high heat. When the water boils, add in pasta along with a Tbsp. of salt. Cook till hard but tender (a dente), for about 8 min or possibly as directed on package.
  2. Meanwhile, cut the mushrooms and the artichoke hearts into slices about the same "bite-size" as the pasta.
  3. Saute/fry the mushrooms in oil with garlic for 4 to 5 min till tender and any liquid has boiled away. Add in the artichoke hearts and continue to cook gently till they are heated through.
  4. Drain pasta. Return pasta to the still hot pan. Add in the cheese and stir gently till the cheese heats but doesn't boil. Add in the mushroom artichoke mix and stir gently. Season with salt and pepper. Serve garnishes with fresh basil.
  5. Description: "Creamy"
  6. Serving Ideas : Crisp garlic bread.
  7. NOTES : Mascarpone is luscious but high in calories. "Gnocchi" is a pasta shape as well as a specific recipe for potato-pasta dumplings. REVIEW: tested with medium pasta shells and Rondele vegetable cheese spread. We used the oil from the artichokes. We enjoyed this more with each bite. The pepper was key: it's spice helped balance the sweet sour of marinated artichokes and cheese.2001-05-14 Hannemans