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- 20 – 24 fresh gnocchi
- 8oz (250gr) fresh asparagus, cut into 3″ (7cm) lengths
- 2 tbs fresh chives
- 2 eggs
- 1/2 tbs butter
- 1/2 tbs olive oil
- 1 tbs wine vinegar, any flavor
View Full Recipe at Thyme for Cooking, the Blog
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