Sauteed Fiddlehead and Mushroom Gnocchi

Fiddleheads are a springtime favourite and taste a bit like a cross between asparagus and green beans. Look for fresh fiddleheads that are bright, firm and tightly coiled.
  • Portion size4 servings
  • Credits :Canadian Living Magazine: May 2012


  • 3 tablespoons unsalted butter
  • 1 shallots thinly sliced
  • 2 cloves garlic minced
  • 1 cup sliced shiitake mushroom
  • 1 pinch salt
  • 1 pinch pepper
  • 2 cups fresh fiddleheads cleaned and trimmed
  • 1 pkg (500 g) Gnocchi pasta
  • 1/3 cup 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.

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