Pan-Fried Gnocchi With Asparagus & Miso Dressing

Beat butter, miso and chilli together in a small bowl until smooth and combined. Trim ends of asparagus and thinly slice on an angle. Set both aside.

Place the ricotta into a paper towel-lined sieve and set aside for 5 minutes to remove excess moisture. Transfer to a bowl and stir in parmesan, eggs, nutmeg and flour, mixing quickly until well combined. The dough should be sticky but not wet.

Knead lightly on a floured surface. Divide in half and, using your palms, roll out each piece to a 2.5cm-thick log. Cut into 2cm lengths and press with a floured fork to mark with ridges. Lay gnocchi onto a baking tray.

Bring a medium saucepan of salted water to the boil over high heat. Reduce heat to simmering. Lower half of the gnocchi into the water and cook for 3-4 minutes until they float to the surface. Remove with a slotted spoon and place into a bowl. Repeat with remaining gnocchi.

Add asparagus to same water and blanch for 1 minute. Drain.

Heat half of the miso butter and the oil together in a large frying pan over medium-high heat. Add gnocchi and cook, tossing frequently, until gnocchi is golden. Add asparagus and remaining miso butter and toss for another 2 minutes until heated through.

Divide into serving bowls and serve with extra parmesan.