Miso butter gnocchi

1. Blanch the green beans in salted boiling water for 3–4 minutes until just tender, then drain and set aside.
2. Cook the gnocchi in the same boiling salted water according to package instructions until they float, about 2–3 minutes, then drain, reserving ¼ cup of pasta water.
3. Heat olive oil in a large non-stick skillet over medium-high heat and add the gnocchi in a single layer, pan-frying for 2–3 minutes until golden and crispy on one side.
4. Push the gnocchi to the side of the pan, reduce heat to medium, and add the butter and minced garlic, cooking for 30 seconds until fragrant.
5. Whisk the miso paste into the reserved pasta water until dissolved, then pour into the pan and toss everything together to coat evenly.
6. Add the blanched green beans and chilli flakes, tossing over medium heat for 1–2 minutes until well combined and saucy.
7. Remove from heat, squeeze over a little lemon juice, and season with black pepper to taste.
8. Plate immediately and top with freshly chopped parsley or mint before serving.

Tip: Dissolving the miso in warm pasta water before adding it to the pan prevents it from clumping and ensures it coats every piece of gnocchi evenly — avoid boiling the miso as high heat can diminish its complex flavour.