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  • 3 tbsp. unsalted butter
  • 1 shallot, thinly sliced
  • 2 cloves garlic, minced
  • 1 cup sliced shitake mushrooms
  • Pinch each salt and pepper
  • 2 cups fresh fiddleheads, cleaned and trimmed
  • 1 pkg (500 g) gnocchi
  • 1/2 cup grated Parmesan cheese


Preparation time 20mins
Cooking time 20mins


Step 1

In a large non-stick 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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