Skillet Gnocchi with Asparagus and Fried Eggs

Ingredients

1 pkg. (16 oz.) gnocchi1 bunch asparagus, trimmed and cut into 2-inch pieces
3 Tbsp unsalted butter, divided

1 tsp chopped, fresh thyme leaves
1/4 tsp finely grated lemon zest
1/2 cup finely grated parmesan cheese, divided
Salt and black pepper
4 eggs

Directions

1. Place gnocchi in 12-inch nonstick skillet; add water to just barely cover. Bring to a boil; cook 1 minute. Add asparagus; boil 1 minute more. Ladle 1/4 cup cooking water into small bowl; set aside. Drain gnocchi and asparagus.
2. Wipe skillet dry; return to heat. Add 2 tablespoons butter. When melted, add gnocchi and asparagus; cook until slightly browned on several sides, about 5 minutes. Add thyme, zest, reserved cooking water and 1/4 cup parmesan cheese. Season to taste with salt and pepper. Cover; keep warm.
3. Heat medium nonstick skillet over medium heat. Melt remaining 1 tablespoon butter. Add eggs, cover and cook until whites are set but yolks are runny, 4-6 minutes (safe internal temp. 160°F). Sprinkle with salt and pepper.
4. Divide gnocchi between plates. Sprinkle with remaining 1/4 cup parmesan. Top each portion with egg and serve, refrigerating any leftovers.

Notes: I made this in February 2021 and am just now getting around to posting. We like this recipe and have enjoyed it at least a couple of times. I think I struggled with getting the gnocchi to brown when I made it this time. Seems like it was sticky and falling apart. Still tasty! We'll have it again (maybe I'll remember to get a better photo).

Source: Kroger MyMagazine mailer