Ingredients :

• Shelf-stable gnocchi — Get the dry gnocchi in the packet, not the fresh ones. They are firmer, hold up better in the pan without turning into mush, and they cost less. Store brands work very well here.
• Green asparagus — Green, not white. More character, better texture when cooked. Snap the bottom of each stalk by hand—it breaks naturally at the exact spot where the fibrous part begins, no knife or ruler needed.
• Button mushrooms — Cut them into quarters, not slices. A thick cut provides a better contact surface with the pan. Wipe them with a damp cloth—never rinse them under water or you’ll spend the evening drying out sponges.
• Parmesan — Grate it yourself if you can. Powdered parmesan in a tube doesn’t have the same melt or flavor. A small wedge from the deli lasts for weeks in the fridge, wrapped in parchment paper.