Pan-seared gnocchi is one of those top-tier meals we just don’t make often enough. No oven, no sauce simmering for two hours, just a cast-iron skillet, some butter, and vegetables that smell like spring. This dish returns to my table as soon as the first asparagus hits the shelves.
In the pan, the gnocchi take on that light caramel color you only get when you leave them alone. The asparagus stays bright green—almost jade—and the peas roll between the golden pieces as if they’ve always belonged there. The scent of browning butter rising, the parmesan starting to melt at the edges. It’s ready before you’ve even had time to set the table.
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