MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Skillet Gnocchi With Miso Butter & Asparagus
 Categories: Pasta, Vegetables, Greens
      Yield: 4 Servings

      1 tb Oil
     18 oz Bag shelf-stable potato
           - gnocchi
      4 tb Unsalted butter; softened
      2 tb White miso
      2 ts Sherry vinegar
           Black pepper
      1 lb Bunch asparagus; tough ends
           - trimmed, stalks in 1/2"
           - lengths
           Salt
      2 c  Baby arugula, pea shoots, or
           - other tender greens;
           - packed

  In a large nonstick or well-seasoned cast-iron skillet, heat the
  oil over medium-high. Break apart any stuck-together gnocchi and
  add to the skillet in an even layer. Cover and cook, undisturbed,
  until the gnocchi are golden brown underneath and no longer
  sticking to the skillet, 2 to 4 minutes.

  Meanwhile, in a small bowl, smash together the butter, miso,
  vinegar, and a few grinds of pepper until combined.

  To the skillet, add the asparagus and a pinch of salt. Cook,
  stirring occasionally, until the asparagus are bright green and
  crisp-tender, 2 to 3 minutes. Turn off the heat and add the miso
  butter in spoonfuls. Stir until the butter has melted and gnocchi
  are glossed with sauce. Season to taste with salt and pepper, then
  stir in the arugula until combined. Serve right away.

  Recipe by Ali Slagle

  Recipe FROM: https://cooking.nytimes.com

  Uncle Dirty Dave's Archives

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