It’s been FAR too long since my last breaking news recipe!
I was waiting for something that blew my mind. This is it.
(For those of you who are keeping track of my carb intake post-half marathon… stop it!)
I LOVE gnocchi. I order it almost every time I see it on a menu. My most recent favourite is from La Frasca on Spring Garden Road in Halifax. Unreal.
Remember my method for organizing my recipes and to-make lists? That post is one of my most popular ever actually. Anyway, I had marked this recipe as to-make way back when I received the mag, and every time I went to make it, I couldn’t get fiddleheads.
They have an incredible short season, according to this really handy fiddleheads FAQ. You can apparently freeze them too, since they’re only available fresh for such a limited time in the spring.
I finally ended up asking someone at the grocery store when I could expect them in, because I was that excited about making this recipe. I’d waited two years, after all.
It was incredible. Definitely breaking news-worthy. I ate two helpings, and I never go back for seconds unless it’s Thai food. Maybe because I used so much better, but whatever. My friend Erin also made it and added bacon. Excellent idea.
Oh, and if you’re looking for my other breaking news recipes, click here (there are 13 others).
- 6 tbsps salted butter
- ½ onion, thinly sliced
- 2 tsps minced garlic
- 1 cup sliced cremini mushrooms
- Salt & pepper, to taste
- 2 cups fresh fiddleheads, cleaned and trimmed
- 500g gnocchi
- Parmesan, for garnish
- Cook fiddleheads in boiling water just until bright green. Immediately remove them using a slotted spoon and run under cold water. Set aside. Do not pour out the fiddlehead cooking water! Melt butter in a frying pan. When beginning to brown, add onion and garlic and cook until softened. Add mushrooms, salt and pepper, and continue cooking until softened. Using the reserved cooking water, cook gnocchi until they float. Drain. Add fiddleheads to mushroom mixture and cook for a few minutes. Add gnocchi and toss to coat. Garnish with parmesan and serve.
Adapted from Canadian Living