Gnocchi!

We had a ton of potatoes to get rid of so I made this awesome Homemade Gnocchi recipe from Smitten Kitchen. It made a ton, and we still have a big bag in the freezer. Awesome to have on hand. 

We used this recipe from Vegan Yum Yum (not to be confused with veggienumnum) to cook up some of our gnocchi. We made a few substitutes: Shitake instead of Morels, and Asparagus tips instead of fiddle-heads. I've never made Pan-Fried Gnocchi before-really yummy.

Pan-Fried Gnocchi with Morels and Fiddleheads

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 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.