Skillet Gnocchi with Miso Butter and Asparagus

Heat vegetable oil in a large nonstick or cast-iron skillet over medium-high heat. Add shelf-stable potato gnocchi in an even layer and cook, covered, until golden and crisp underneath, about 2 to 4 minutes.

In a small bowl, mix unsalted butter, white miso, sherry vinegar, and black pepper until smooth.

Add asparagus and a pinch of salt to the skillet and cook for 2 to 3 minutes, until bright green and tender. Remove from heat.

Stir the butter mixture into the skillet until melted and the gnocchi are coated. Season with more salt and black pepper to taste.

Toss in baby arugula until just wilted, then serve immediately.