Mushroom and fennel gnocchi

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* Exported from MasterCook *

 

Mushroom and fennel gnocchi

 

Recipe By :

 

Serving Size : 0 Preparation Time :0:00

 

Categories : 101 Weekly Recipe Group 101Weekly

 

Nuked by Karen Jessica & Jason

 

Amount Measure Ingredient -- Preparation Method

 

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2 tablespoons olive oil

 

200 g button mushrooms -- halved

 

1 clove garlic -- crushed

 

250 g baby fennel -- sliced thinly

 

500 g potato gnocchi

 

1/2 cup vegetable stock -- (125ml)

 

1 teaspoon grated lemon rind

 

1 tablespoon chopped fennel leaves

 

1/4 cup cream -- (60ml)

 

1/2 cup pitted black olives -- (60g)

 

1/4 cup coarsely chopped parsley

 

5 1/2 cups grated cheddar cheese -- (185g)

 

1/2 cup grated parmesan cheese -- (40g)

 

Heat the oil in a medium flameproof dish; cook the mushrooms, garlic and fennel,

stirring, until the fennel is just tender.

 

Meanwhile, add the gnocchi to a large pan of boiling water and simmer,

uncovered, until gnocchi floats; drain.

 

Combine the gnocchi with the mushroom mixture, stock, rind, leaves, cream,

olives and parsley; stir until hot. Sprinkle the mixture with the cheeses and

grill until cheese is melted.

 

Not suitable to freeze.

 

Gnocchi suitable to microwave.

 

 

 

Cook's Note: A flameproof dish is one that can be used on the stove-top as well

as under the grill or in the oven. Corningware, cast iron or stainless steel are

suitable. Earthernware, china, Pyrex and pottery cookware is not flameproof.

 

 

 

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Per Serving (excluding unknown items): 3290 Calories; 270g Fat (73.4% calories

from fat); 181g Protein; 40g Carbohydrate; 7g Dietary Fiber; 739mg Cholesterol;

6049mg Sodium. Exchanges: 1 Grain(Starch); 24 Lean Meat; 2 Vegetable; 0 Fruit;

38 1/2 Fat.

 

NOTES : This recipe can be prepared two hours ahead.

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0

 

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