GNOCCHI****Sauteed Fiddlehead and Mushroom Gnocchi

By Unblond1

18/05/15 - This was good, although not spectacular, which was what I was expecting. It could do with some lemon zest and some bacon or pancetta.

Ingredients

• 2 tsp unsalted butter
• 1 shallot, thinly sliced
• 1 clove garlic, sliced
• 1/4 cup sliced shiitake mushrooms (I used a portobello, in chunks)
• pinch salt
• pinch pepper flakes
• 1/2 cup fresh fiddleheads, cleaned and trimmed
• 125 g Gnocchi
• 2 wedges lemon, squeezed over at end
• 1 1/4 tbsp grated parmesan cheese

Details

Adapted from canadianliving.com

Preparation

Step 1

*In large nonstick skillet*, melt butter over medium heat until lightly browned, about 3 minutes (oops - this could have helped).

*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 - 2 tbsp of the cooking liquid. I pre-boiled and drained the gnocchi and added them to the frying pan with the vegetables which added nothing (but time) to the dish.

*Add* fiddleheads to mushroom mixture; cook, stirring often, until tender-crisp, about 2 minutes.

*Add* gnocchi, Parmesan cheese, lemon juice (and zest, if using) and reserved cooking liquid if needed; toss to coat. *Pour* into serving dish. *Sprinkle* with additional cheese.

Nutrition Facts
1 Serving

Calories 336.3
Total Fat 11.9 g
Saturated Fat 7.0 g
Polyunsaturated Fat 0.1 g
Monounsaturated Fat 0.0 g
Cholesterol 28.0 mg
Sodium 63.8 mg
Potassium 229.0 mg
Total Carbohydrate 48.2 g
Dietary Fiber 3.2 g
Sugars 0.7 g
Protein 12.5 g