Yeah. The problem is, I DO know how to make gnocchi.
So, here's what I ended up with: I used a recipe from The Vegetarian Epicure, Book Two, for Cheese Mushroom Pate. But first I peeled the potatoes and sliced them medium thick in the Cuisinart FP. Then I parboiled them in salted water.
Wiped out the Cuisinart FP, sliced a small onion, then the mushrooms, then, switching to the stainless steel "S" bade, coarsely chopped 1/2 yellow and 1/2 green bell pepper.
All this, plus one clove of garlic, sliced into a large nonstick skillet with a couple of TBS butter and EVOO. (Don't you just HATE that abbreviation?).
Sauteed a while to drive off excess liquid.
Oh—meanwhile, soaking 5 dried shiitakes in very hot water.
Back at the skillet, add a few generous TBSPs of pesto, S&P, more basil, this time dried.
A few dashes of white wine wstchstr sauce. Some hot pimentón and some smoky med hot pimentón.
Over at another table, I beat two eggs, remembering to put a bowl under them first, then dumped in two flubs of requesón. Each about 4-5 ounces.
Beat beat beat awhile, decided it needed another egg. Added FGBP and a little dried basil. There's a cup of misc dried bread crumbs and chopped walnuts somewhere in there.
Meanwhile, the mushroom mixture was "done" and the heat turned off.
After waiting an indecent interval, I added the mushroom mess to the cheese mess.
It really looked disgusting. No kidding.
I oiled the bottom of a large, round earthenware baking dish, and laid down a riff of papas (potato) slices. Then poured in the whole, disgusting looking melange.
I added another rootie tootie patootie layer on top. I finished it with a drizzle of EVOO, some salt, and a good dusting of smoked Pimentón, and a little methylcellulose-bearing artificially induced post-Parmesan cheese substitute. (Keep out of the reach of small children.)
A cover of aluminiumium foil, and into a 400º F oven for the überlievable time of 1 1/2 hours.
Next, the results of that trial.
(It's time for a Martini.)
