Gnocchi with Portabello & Artichokes

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recipe thursdayThis luxurious pasta dish is utterly simple to make if you use pre-packaged (frozen or fresh) gnocchi. The seasoning is minimal to allow the flavours of the mushrooms and artichokes to predominate.

Gnocchi with Portabello & Artichokes
serves 3-4

2 large portabello mushroom caps
3 Tblsp butter
1/4 cup olive oil
150 grams ground chicken
1 small red pepper
1/2 cup marinated artichokes
16 oz gnocchi
dash MSG
salt & pepper to taste
grated parmesan cheese

Slice the portabellos to about 1 cm wide, and halve the slices. Cut the pepper into similar sized pieces. Chop the artichokes into eighths or bite-sized pieces.

Put a large pot of water on to boil.

Melt the butter in a large pan, add the oil, and sautee the mushrooms until they begin to soften. Add the chicken, fry gently to brown the meat. Add the pepper, artichokes and MSG, reduce heat and allow to simmer. The mushrooms will continue to reduce and the peppers will soften while the pasta cooks.

Add the gnocchi to the boiling water, using a small strainer to remove the pieces as they float to the surface. Put the gnocchi directly to the pan of sauce ingredients and stir gently. Season to taste. Serve topped with grated parmesan.

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