Skillet 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
Scale
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
