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Kitchen Notebook

April 18, 2019

Gnocchi with Fiddleheads and Shiitakes

25 Mins


  • 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.

25 Mins Recipe Veg

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25 Mins Recipe Veg

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