I’ve never regretted, not for one second, cooking a recipe developed by Ali Slagle, a contributor to the New York Times Cooking section AND cookbook author (I Dream of Dinner). At the minimum, you should become a subscriber to her substack, 40 Ingredients Forever.
It’s asparagus season and because asparagus looks so tempting right now, I wanted to incorporate it into one of our meals this past week. So when I discovered this recipe (gifted through the NY Times, but remember there’s a time limit!), I was IN.
It’s quickly pulled together, so perfect for a weeknight when getting something interesting on the dinner table is challenging. Also true, having shelf-stable gnocchi and miso on hand, makes this even easier to prepare.
The ingredient list is below. The link to the recipe is here.
Ingredients
- shelf-stable gnocchi
- butter
- white miso
- sherry vinegar
- asparagus
- baby arugala, pea shoots or other tender greens (I used a combo of baby spinach and arugala)
Four Nights A Week 
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