Gnocchi with Fiddleheads and Shiitakes
- 6 oz sliced Shiitake Mushrooms
- 6 oz Fiddleheads, cleaned and trimmed
- 1 lb Fresh Gnocchi
- 1/3 cup grated Parmesan Cheese
- 1 Tbsp minced Basil
- 3 Tbsp unsalted Butter
- 1 Shallot, thinly sliced
- 2 cloves Garlic, minced
- Sea Salt and Pepper
Bring a medium pot of salted water to a boil.
Meanwhile, in a 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.
Cook fiddleheads in boiling water until bright green but still crisp, about 5 minutes. With slotted spoon, remove and rinse under cold water; drain and add to the mushrooms. Continue to cook until fiddleheads begin to brown, about 2 minutes.
Meanwhile, add gnocchi to boiling water; cook according to package directions. Drain, reserving 1/4 cup of the cooking liquid.
Add gnocchi, 1/4 cup of the Parmesan cheese and reserved cooking liquid to the mushrooms and fiddleheads; toss to coat. Serve and sprinkle with more cheese and minced basil.