Vegetarian

Pan-Fried Gnocchi with Morels and Fiddleheads takes several minutes to prepare.

Pan-Fried Gnocchi with Morels and Fiddleheads takes several minutes to cook.

Pan-Fried Gnocchi with Morels and Fiddleheads makes 2 servings.

The ingredients for Pan-Fried Gnocchi with Morels and Fiddleheads are:

2 Tbs Olive Oil, give or take
1 9-oz Package Fresh Gnocchi
3-5 Fresh Morels, halved (sub any wild mushroom)
1/3 Cup Fresh Fiddlehead Ferns, washed and dried (sub asparagus tips)
1/4 Cup Roasted Red Pepper, diced
2-3 Canned Water-Packed Artichoke Hearts, sliced
1/8 tsp Salt, plus more for seasoning
Fresh Black Pepper

Here is how you make Pan-Fried Gnocchi with Morels and Fiddleheads:

Slice your morels in half and inspect them carefully for dirt and critters. Since morels are foraged for in the wild, they sometimes have surprises hiding inside. Just saying.Heat a well-seasoned cast-iron skillet or non-stick pan over medium high heat. Add halved morels and a teaspoon or so of oil. Saute until golden brown, 2-3 minutes, adding a pinch of salt. Set aside.Add the ferns, roasted pepper, and artichoke hearts to the pan, with a teaspoon or so more oil if needed. Add 1/8 tsp salt to season. Saute for 2-3 minutes until tender and the artichoke hearts and ferns are beginning to color. Remove from pan and set aside.While the pan is still hot (medium-high heat), add the raw gnocchi and enough oil to coat well. Cook for 3-4 minutes until golden brown on all sides and slightly puffy. Once cooked through, add the fern/artichoke/pepper mixture back to the pan and toss gently until well combined. Season with more salt and pepper if needed.Plate, adding the cooked morel mushrooms to the top before serving.Number of Servings: 2Recipe submitted by SparkPeople user METTLE-METAL.

The nutritional information for Pan-Fried Gnocchi with Morels and Fiddleheads is:

• Servings Per Recipe: 2
• Amount Per Serving
• Calories: 344.3

• Total Fat: 14.9 g
• Cholesterol: 37.0 mg
• Sodium: 192.1 mg
• Total Carbs: 42.5 g
• Dietary Fiber: 6.3 g
• Protein: 10.3 g