This May Just Be the Springiest Gnocchi

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This May Just Be the Springiest Gnocchi

Skillet gnocchi with miso butter and asparagus, and more of our most popular recipes from the week.

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By

Mia Leimkuhler

April 24, 2026,

11:00 a.m. ET

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The Best of the Week in Cooking

What we — readers and staff members — are clicking on and cooking, and what we can’t stop thinking about.

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Ali Slagle’s skillet gnocchi with miso butter and asparagus.

Credit...

Julia Gartland for The New York Times. Food Stylist: Samantha Seneviratne.

Safe bets: It’ll rain if I leave the house in April without an umbrella, my dog will bark at any mail carrier and an Ali Slagle recipe using store-bought gnocchi will be really, really good.

This one with brussels sprouts

and

this one with burst tomatoes and mozzarella

are already New York Times Cooking all-stars. So it tracks that her newest addition to the canon,

skillet gnocchi with miso butter and asparagus

,

was hugely popular with our readers this week. No surprise there — rich miso butter, crisp asparagus and plump potato nuggets? Not exactly a risky combination.

View this recipe:

Skillet gnocchi with miso butter and asparagus

More of our most-clicked recipes this week:

chicken and chickpea tray bake

;

salmon patties

;

strawberry spoon cake

.

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If you make one thing this weekend

As someone who’s not a great baker but still likes baking, I found that

Yewande Komolafe’s recent Bake Time questionnaire

spoke directly to me, particularly the parts about taking it easy and being kind to oneself. She also emphasized that sometimes the simplest bakes are the most delightful. “Plain cakes made with a few stellar ingredients are always delicious!” she reminded me (us). So here’s Samantha Seneviratne’s beautiful

olive oil cake

.

(Also: If you read one thing this weekend, might I suggest Yewande’s account of how she

rediscovered New York City in a wheelchair

after a

health crisis

? It is, just like her recipes and her food writing, so vivid and thoughtful. Please enjoy.)

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New and noteworthy

You know how I feel about

cottage cheese

, and you know that my weekend breakfast of choice is

pancakes

. There’s absolutely no way I won’t be making these.

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You said it

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Credit...

Christopher Testani for The New York Times. Food Stylist: Cyd Raftus McDowell.

View this recipe: Zainab Shah’s

aloo chicken

Thanks for reading!

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