Pan-Fried Gnocchi with Morels and Fiddleheads

Spring is here, and it brings with it two of my most favorite seasonal items: morels and fiddlehead ferns. At $28/lb here in Boston, fresh morels are definitely a splurge. But you only need to pick up a few to have them in that dish, and it’s well worth it to do so.

If you live in the right area, you can try your luck at finding your own in the woods right now, but as with all foraging, build certain you have the right mushroom before you eat it. It’s best to go with someone who knows what they are doing, but the locations where wild morels grow are usually carefully guarded secrets, considering the price they’ll fetch at markets. It’s easier and safer to pony-up some cash at Whole Foods, even though it’s not as adventurous.

Fiddlehead ferns are lovely. Not only are they in season at the same date morels are, they additionally pair really well with them. You can read a little informational post I wrote about them here. I love their tender crunch, mild flavor, and beautiful swirl. And just like morels, use them as soon as you can, they don’t store well.

The hardest part of that dish is definitely finding the morels and the fiddleheads. After that, it’s cake! I used a pre-packaged fresh gnocchi (gluten free, too!) and further simplified it by pan-frying them instead of boiling them. Boiling is easy; pan-frying is even easier, not to mention faster. You can cook up the gnocchi faster than the instance it takes to boil a pot of water. Pan-frying the gnocchi gives them a wonderful color and texture. whether you’ve never tried it before, you definitely should!

All the other ingredients are

quick sauteed, so that makes a really delicious, fast, and easy meal with practically no fuss. And whether you can’t find morels and fiddleheads, I inspire you to try the dish anyway with asparagus tips and your favorite mushroom.

Pan-Fried Gnocchi with Morels and Fiddleheads
Serves one filling meal, or two very light meals

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

Slice your morels in half and examine 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 by 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 whether 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 adequate 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 whether needed.

Plate, adding the cooked morel mushrooms to the top before serving.