Fiddlehead Friday: Sauteed Fiddlehead and Mushroom Gnocchi

Sauteed Fiddlehead and Mushroom Gnocchi

Preparation time: 20 minutes 
Total time : 20 minutes 
This recipe makes 4 servings
3 tbsp (45 mL) unsalted butter
1 shallot, thinly sliced
2 cloves garlic, minced
1 cup (250 mL) sliced shiitake mushrooms
1 pinch salt
1 pinch pepper
2 cups (500 mL) fresh Fiddleheads, cleaned and trimmed
1 pkg (500 g) Gnocchi pasta
1/3 cup (75 mL) grated Parmesan cheese
In large nonstick skillet, melt butter over medium heat until lightly browned, about 3 minutes. Add shallot and garlic; cook until softened, about 2 minutes.
Add mushrooms, salt and pepper; cook until slightly softened, about 2 minutes.
Meanwhile, in large pot of lightly salted boiling water, cook Fiddleheads until bright green but still crisp, about 5 minutes. With slotted spoon, remove and rinse under cold water; drain and set aside.
Add gnocchi to boiling water; cook according to package directions. Drain, reserving 1/4 cup of the cooking liquid.
Add Fiddleheads to mushroom mixture; cook, stirring often, until tender-crisp, about 2 minutes.
Add gnocchi, 1/4 cup of the Parmesan cheese and reserved cooking liquid; toss to coat. Pour into serving dish. Sprinkle with remaining cheese.

Source : Canadian Living Magazine: May 2012

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