pasta - gnocchi with mushrooms, artichoke, mascarpone

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* Exported from MasterCook *

 

Gnocchi with Mushrooms, Artichokes, Mascarpone and Fresh Basil

 

Recipe By :Rose Elliot

Serving Size : 4 Preparation Time :0:00

Categories : Pasta

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

14 ounces dried pasta gnocchi or shell pasta

salt

12 ounces sliced mushrooms

1 tablespoon olive oil

1 clove garlic -- crushed

14 ounces artichoke hearts -- drained and sliced

1/2 cup mascarpone cheese

or reduced fat cream cheese

freshly ground black pepper

roughly chopped fresh basil leaves -- for garnish

 

1. Heat 4 quarts water in a pasta pot and bring to a boil over high heat. When

the water boils, add pasta along with a tablespoon of salt. Cook until firm but

tender (a dente), for about 8 minutes or 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 the mushrooms in oil with garlic for 4 to 5 minutes until tender and

any liquid has boiled away. Add the artichoke hearts and continue to cook gently

until they are heated through.

 

4. Drain pasta. Return pasta to the still warm pan. Add the cheese and stir

gently until the cheese heats but doesn't boil. Add the mushroom artichoke

mixture and stir gently. Season with salt and pepper. Serve garnishes with fresh

basil.

 

Description:

" Creamy "

Source:

" 1997 Vegetarian Pasta "

S(Veg-Recipes):

" Hanneman 2001-May "

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Per Serving (excluding unknown items): 534 Calories; 12g Fat (19.9% calories

from fat); 19g Protein; 90g Carbohydrate; 9g Dietary Fiber; 19mg Cholesterol;

113mg Sodium. Exchanges: 5 Grain(Starch); 0 Lean Meat; 3 Vegetable; 2 Fat.

 

Serving Ideas : Crisp garlic bread.

 

NOTES : Mascarpone is luscious but high in calories. " Gnocchi " is a pasta shape

as well as a specific recipe for potato-pasta dumplings.

 

Nutr. Assoc. : 4913 0 0 0 0 0 0 2130706543 0 2130706543

 

 

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