Skillet Gnocchi With Miso Butter and Asparagus

This skillet gnocchi with miso butter and asparagus has a little spring in its step. Mash some miso into butter and add a little vinegar for a little pluck and acidity. Sear store-bought gnocchi in a skillet so they get crispy on the outside and stay chewy inside. Add asparagus and stir just until they’re crisp, tender and bright green. Then add plops of that miso butter. As you stir, the butter and the miso will melt and form this savory, glossy sauce for everything. A couple handfuls of arugula add some freshness and some crunch. I like that they wilt just a little bit from the heat of the gnocchi.