Tested till perfect Sauteed Fiddlehead and Mushroom Gnocchi
Sauteed Fiddlehead and Mushroom Gnocchi
Photography by Joe Kim

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.

By Irene Fong and The Test Kitchen

Source: Canadian Living Magazine: May 2012

Recipe5 out of 5 based on 17 ratings.
  • rating starrating starrating starrating starrating star
  • Prep time 20 minutes
  • Total time 20 minutes
  • Portion size 4

Ingredients

  • 3 tbsp 3tbspunsalted butter
  • 1 1shallotshallots, thinly sliced
  • 2 2cloves garlic, minced
  • 1 cup 1cupsliced shiitake mushroomshiitake mushrooms
  • 1 pinch 1pinchsalt
  • 1 pinch 1pinchpepper
  • 2 cups 2cupsfresh fiddleheads, cleaned and trimmed
  • 1 pkg (500 g) 1pkg (500 g)Gnocchi pasta
  • 1/3 cup 1/3cupgrated parmesan cheese
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Preparation

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.

Nutritional Information Per serving: about

cal 397 pro 15g total fat 13g sat. fat 8g
carb 57g dietary fibre 4g sugar 8g chol 39mg
sodium 1,111mg potassium 292mg

% RDI:

calcium 11 iron 7 vit A 29 vit C 48
folate 1
This recipe is featured on Your seasonal food guide: Fiddleheads
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