Beet Gnocchi With Steak and Brown Butter Sauce
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Gnocchi with Asparagus Edamame and Parmesan
Ingredients
- 1 pound fresh or frozen potato gnocchi
- Extra-virgin olive oil
- 1 bunch asparagus (about 1 pound), woody stems removed, cut into 2-inch pieces
- 1 cup frozen shelled edamame beans
- 1 tablespoon chopped chives
- Juice of 1 small lemon
- 2 ounces Parmesan cheese, shaved
- Sea salt and freshly ground black pepper
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