Sauteed Fiddlehead and Mushroom Gnocchi
- 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
MethodIn 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.