Super fast and very delicious meal. Unfortunately two packages of gnocchi plus all this veg requires 2 frying pans to cook.
Gluten free gnocchi should be boiled prior to frying. Gluten-containing gnocchi can skip the boiling step and go immediately into the frying pan. (I often prefer gnocchi boiled first, but it's not always a strong enough preference to wash another pan....)
The miso butter goes well on broccolini as well.
Can add sausage, white beans, or fried egg as a protein source.
| Ingredients | Step |
|---|---|
| oil 30-40 oz. shelf-stable gnocchi (2 packages) |
Heat oil in 2 large frying pans, or 1 very large frying pan. Add gnocchi to skillet in an even layer. Cover and cook, undisturbed, until the gnocchi are golden brown beneath and no longer stick to the skillet (2-4 minutes). |
| 2 T. unsalted butter, softened 2 T. miso 2 t. sherry vinegar a few grinds of pepper |
Smash together until combined. |
| 2 bunches asparagus, trimmed | Add to skillet. Cook until asparagus are bright green and crisp-tender, 2-3 minutes. |
| 2 c. baby arugula/spinach | Add to skillet and wilt down. |
| Turn off heat and add miso butter to gnocchi/asparagus mixture in spoonfuls. Stir together until butter is melted and food is glossy. | |
| toasted nuts (pistachios, walnuts, etc.) | Sprinkle on top at serving. |
Source: Ali Slagle (NYT)