Sauteed Fiddlehead and Mushroom Gnocchi Sauteed Fiddlehead and Mushroom Gnocchi

Sauteed Fiddlehead and Mushroom Gnocchi IMAGE Image by: Sauteed Fiddlehead and Mushroom Gnocchi IMAGE Author: Canadian Living

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 size 4 servings
  • Credits : Canadian Living Magazine: May 2012



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 facts Per serving: about

  • Fibre 4 g
  • Sodium 1111 mg
  • Sugars 8 g
  • Protein 15 g
  • Calories 397.0
  • Total fat 13 g
  • Potassium 292 mg
  • Cholesterol 39 mg
  • Saturated fat 8 g
  • Total carbohydrate 57 g


  • Iron 7.0
  • Folate 1.0
  • Calcium 11.0
  • Vitamin A 29.0
  • Vitamin C 48.0
Share X

Sauteed Fiddlehead and Mushroom Gnocchi