This New York Times recipe was a hit last spring due its simplicity and because it’s loaded with flavor. We like its flexibility. Top it with a poached egg, chopped pecans, sliced radishes, red pepper flakes or whatever appeals to you. Just remember that miso butter is a salty flavor bomb, so taste before you season.
Serves 4
1 tablespoon canola oil
1 package potato gnocchi, fresh or shelf stable
5 tablespoons unsalted butter, softened
2 tablespoons white miso
2 tablespoons lemon juice
Black pepper
1 bunch thin asparagus, trimmed and cut into ½inch pieces
2 cups greens (baby spinach and/or arugula)
1 cup shelled frozen edamame
Heat oil in a large skillet set over medium-high heat. Add gnocchi in a single layer, cover and cook until crispy and slightly browned, 3 to 4 minutes. Flip every minute with a spatula. Remove from heat and set aside in a large bowl.
In a small bowl, combine butter, miso and lemon juice. Season with black pepper.
Add asparagus and frozen edamame to the skillet and return to medium-high heat. Cook until asparagus is bright green and tender, but not mushy and edamame is thawed. (Add a few tablespoons of water if necessary.)
Turn heat to low and add miso butter mixture, warming until it melts. Turn off heat and add spinach and arugula, letting them slightly wilt. Add skillet contents to the gnocchi. Season to taste with salt and pepper, and stir until combined.
Meda Kessler is edible Dallas Forth Worth's art director, layout designer, and more.