Name: Skillet Gnocchi With Miso Butter and Asparagus Recipe
Prep time: 10 min
Cook time: 8 min
Total time: 18 min
Cuisine: Italian-inspired
Ingredients: 1 tablespoon vegetable or canola oil; 1 (16- to 18-ounce) package shelf-stable potato gnocchi; 1 bunch asparagus (about 1 pound), tough ends trimmed, stalks cut into 1/2-inch lengths; 2 packed cups baby arugula, pea shoots or other tender greens; 4 tablespoons unsalted butter, softened; 2 tablespoons white miso; 2 teaspoons sherry vinegar; Black pepper, to taste; Salt, to taste

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Introduction

This skillet gnocchi with miso butter and asparagus is a vibrant, flavorful dish perfect for a quick weeknight dinner. Crispy gnocchi pairs beautifully with tender asparagus and a savory miso butter that adds a unique depth of flavor.

The image shows a black frying pan with a wooden handle, filled with a mix of golden-brown gnocchi, bright green asparagus pieces, and fresh green arugula leaves. The gnocchi are slightly crispy on the outside, scattered evenly throughout the pan with a light sprinkle of black pepper on top. The asparagus is cut into small spears, fresh and vibrant, mixed closely with the gnocchi and arugula. The arugula adds a leafy, textured contrast to the smooth gnocchi and crunchy asparagus, creating a fresh, healthy look. The pan rests on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

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 heat. Break apart any gnocchi stuck together and spread them in an even layer in the skillet. Cover and cook without stirring until the gnocchi are golden brown on the bottom and release easily from the pan, about 2 to 4 minutes.
Step 2: While the gnocchi cooks, combine the softened butter, white miso, sherry vinegar, and a few grinds of black pepper in a small bowl. Smash together until smooth and well incorporated.
Step 3: Add the asparagus and a pinch of salt to the skillet with the gnocchi. Cook, stirring occasionally, until the asparagus are bright green and crisp-tender, about 2 to 3 minutes.
Step 4: Turn off the heat and spoon the miso butter over the gnocchi and asparagus. Stir gently until the butter melts and coats everything in a glossy sauce. Taste and adjust seasoning with salt and pepper as needed.
Step 5: Stir in the baby arugula or other greens until just combined and wilted. Serve immediately for best texture and flavor.

Tips & Variations

Use a well-seasoned cast-iron skillet for best browning, but a nonstick pan also works well.
If you can’t find sherry vinegar, apple cider vinegar is a suitable substitute.
Try swapping asparagus for snap peas or green beans for a different fresh crunch.
For extra protein, toss in cooked chicken or tofu along with the greens.

Storage

Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet over low heat to maintain the crispiness of the gnocchi. Avoid microwaving as it can make the gnocchi soft and mushy.

How to Serve

The image shows a black skillet filled with a dish of golden-brown gnocchi, fresh green asparagus cut into small pieces, and bright green arugula leaves. The gnocchi is pan-fried to a light crispy texture with a warm golden color, mixed evenly with the vibrant asparagus and leafy arugula. There are tiny specks of black pepper sprinkled over the top, and the wooden handle of the skillet is visible on the right side. The skillet is placed on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh gnocchi instead of shelf-stable?

Yes, fresh gnocchi works well but may cook faster, so watch carefully to prevent overbrowning or sticking.

What can I substitute for white miso if I don’t have any?

You can use yellow miso as a mild substitute, or a small amount of soy sauce combined with a pinch of sugar for a similar umami flavor, though the taste will be slightly different.