Gently toss and cook just until the kale is wilted, about 1 minute more. You can then add them to pasta or rice. Once cooled, peel and cut into small pieces. Then drain and let them cool completely. Turn the heat off, garnish with herbs and freshly ground pepper, and serve immediately. To cook potatoes, boil them in salting water until they are tender. Cover and cook until the asparagus begins to steam, shaking the skillet occasionally to prevent burning, about 3 minutes. Add frozen gnocchi then spread into an even layer in the skillet. Season to taste with salt and pepper and serve hot. Continue to saute stirring the skillet each minute or so until the gnocchi is golden brown throughout.
For gnoche, you should always start with cold water and add salt when it boils. Pasta with burst cherry tomatoes, fresh corn and burrata. Continue to saute stirring the skillet each minute or so until the gnocchi is golden brown throughout. Once cooled, peel and cut into small pieces. Gently heat the oil and butter in a frying pan until the butter has melted. Immediately transfer the hot gnocchi to the skillet with the vegetables, along with 3 handfuls of greens, the miso mixture, the remaining tablespoon of oil, and the reserved cooking water. When the water is boiling again, add the gni. Add frozen gnocchi then spread into an even layer in the skillet. Then drain and let them cool completely. Distribute frozen gnocchi on the skillet. Turn the heat off, garnish with herbs and freshly ground pepper, and serve immediately.
