• 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.