Pan-Fried Gnocchi with Wild Mushrooms and Asparagus tips

This was the first time I tried Gnocchi, and it was AMAZING. So amazing, that I forgot to take a picture :) Don't worry, I have a feeling I will make it again soon (considering the second unopened package of Gnocchi taunting me from the fridge) and when I do I'll update with a pic.

I found this recipe on Vegan Yum Yum's site. I use their recipes on a regular basis and am never disappointed. Their recipe called for morels (a wild mushroom) and fresh fiddlehead ferns, both of which I could not find at Whole Foods. Next time I'll try PCC or Uwajimaya. I subbed oyster and portabella mushrooms along with the asparagus tips that Vegan Yum Yum recommended and it turned out great.

Ingredients:
*Serves one filling meal, or two very light meals

2 Tbs Olive Oil, give or take
1 9-oz Package Fresh Gnocchi-read the label, not all are vegan
3-5 wild mushrooms
1/3 Cup Fresh 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

Heat a well-seasoned cast-iron skillet or non-stick pan over medium high heat. Add sliced mushrooms and a teaspoon or so of oil. Saute until golden brown, 2-3 minutes, adding a pinch of salt. Set aside.

Add the asparagus tips, 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 asparagus tips/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 mushrooms to the top before serving.