Skillet Gnocchi with Miso Butter and Asparagus Recipe
Introduction
This skillet gnocchi dish combines tender potato gnocchi with a rich miso butter and crisp asparagus for a flavorful, satisfying meal. Quick to prepare and full of umami, it’s perfect for a weeknight dinner that feels special.
Ingredients
- 1 tablespoon vegetable or canola oil
- 1 (16- to 18-ounce) package shelf-stable potato gnocchi
- 4 tablespoons unsalted butter, softened
- 2 tablespoons white miso
- 2 teaspoons sherry vinegar
- Black pepper
- 1 bunch asparagus (about 1 pound), tough ends trimmed, stalks cut into 1/2-inch lengths
- Salt
- 2 packed cups baby arugula, pea shoots or other tender greens
Instructions
- Step 1: In a large nonstick or well-seasoned cast-iron skillet, heat the oil over medium-high. Break apart any stuck-together gnocchi and add to the skillet in an even layer. Cover and cook, undisturbed, until the gnocchi are golden brown underneath and no longer sticking to the skillet, about 2 to 4 minutes.
- Step 2: Meanwhile, in a small bowl, smash together the softened butter, white miso, sherry vinegar, and a few grinds of black pepper until combined.
- Step 3: Add the asparagus and a pinch of salt to the skillet. Cook, stirring occasionally, until the asparagus are bright green and crisp-tender, about 2 to 3 minutes.
- Step 4: Turn off the heat and add the miso butter in spoonfuls. Stir gently until the butter has melted and the gnocchi are coated evenly in the sauce.
- Step 5: Season to taste with salt and pepper, then stir in the arugula or other greens until just combined. Serve immediately for best flavor and texture.
Tips & Variations
- Use a well-seasoned cast-iron skillet for the best sear on the gnocchi.
- Substitute white miso with yellow miso for a slightly deeper flavor.
- Add a handful of toasted pine nuts or shaved Parmesan for extra texture and richness.
- For a vegan version, swap butter for plant-based margarine and use a miso without bonito.
Storage
Store leftover gnocchi in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet over low heat, adding a splash of water or broth to loosen the sauce if needed. Avoid microwaving, which can make the gnocchi gummy.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use fresh gnocchi instead of shelf-stable?
Yes, fresh gnocchi can be used but they cook faster and may be more delicate. Adjust cooking time accordingly and watch closely to avoid breaking.
What if I don’t have sherry vinegar?
You can substitute with apple cider vinegar or white wine vinegar for a similar mild acidity that balances the miso butter.
PrintSkillet Gnocchi with Miso Butter and Asparagus Recipe
This Skillet Gnocchi with Miso Butter and Asparagus recipe offers a quick and flavorful twist on classic potato gnocchi. Golden-browned gnocchi are cooked with tender-crisp asparagus, tossed in a savory miso butter sauce with a touch of sherry vinegar, and finished with fresh arugula for a vibrant, satisfying dish perfect for a weeknight meal.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 4 servings 1x
- Category: Main Dish
- Method: Frying
- Cuisine: Modern American
Ingredients
Main Ingredients
- 1 tablespoon vegetable or canola oil
- 1 (16- to 18-ounce) package shelf-stable potato gnocchi
- 4 tablespoons unsalted butter, softened
- 2 tablespoons white miso
- 2 teaspoons sherry vinegar
- Black pepper, to taste
- 1 bunch asparagus (about 1 pound), tough ends trimmed, stalks cut into 1/2-inch lengths
- Salt, to taste
- 2 packed cups baby arugula, pea shoots or other tender greens
Instructions
- Heat the Oil and Cook Gnocchi: In a large nonstick or well-seasoned cast-iron skillet, heat 1 tablespoon of vegetable or canola oil over medium-high heat. Break apart any stuck-together gnocchi and add them in an even layer. Cover the skillet and cook undisturbed for 2 to 4 minutes, allowing the gnocchi to brown on the bottom and release from the pan.
- Prepare Miso Butter: While the gnocchi cook, combine 4 tablespoons softened unsalted butter, 2 tablespoons white miso, 2 teaspoons sherry vinegar, and a few grinds of black pepper in a small bowl. Smash together until smooth and well mixed.
- Add Asparagus and Finish Cooking: Add the trimmed and sliced asparagus to the skillet with the gnocchi, along with a pinch of salt. Stir occasionally and cook until the asparagus turns bright green and is crisp-tender, about 2 to 3 minutes.
- Incorporate Miso Butter and Greens: Turn off the heat and spoon the prepared miso butter over the gnocchi and asparagus. Stir gently until the butter melts and coats the gnocchi, giving them a glossy finish. Season to taste with additional salt and black pepper.
- Combine with Arugula and Serve: Stir in 2 packed cups of baby arugula or pea shoots until just combined. Serve the dish immediately while warm.
Notes
- Use a nonstick or well-seasoned cast-iron skillet to prevent the gnocchi from sticking and to achieve a good sear.
- White miso adds a mild, savory umami flavor—do not substitute with stronger or darker miso varieties unless you want a more intense taste.
- Sherry vinegar provides a subtle acidity that balances the richness of the butter.
- You can substitute baby arugula with baby spinach, watercress, or pea shoots depending on preference.
- This recipe is best served immediately for optimal texture and flavor.
Keywords: skillet gnocchi, miso butter, asparagus, easy dinner, gnocchi recipe, savory gnocchi, quick meal
