Skillet Gnocchi With Miso Butter and Asparagus Recipe
A quick and flavorful skillet dish featuring golden brown potato gnocchi sautéed with tender asparagus and finished with a savory white miso butter sauce, brightened by sherry vinegar and paired with fresh baby arugula for a deliciously balanced meal.
- Prep Time: 10 minutes
- Cook Time: 8 minutes
- Total Time: 18 minutes
- Yield: 4 servings 1x
- Category: Main Dish
- Method: Stovetop
- Cuisine: Italian-inspired
- Diet: Vegetarian
Ingredients
Scale
Main 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
Miso Butter Sauce
- 4 tablespoons unsalted butter, softened
- 2 tablespoons white miso
- 2 teaspoons sherry vinegar
- Black pepper, to taste
- Salt, to taste
Instructions
- Heat the Skillet and Brown the Gnocchi: In a large nonstick or well-seasoned cast-iron skillet, heat the oil over medium-high heat. Break apart any gnocchi that are stuck together and spread them evenly in the skillet. Cover and cook undisturbed for 2 to 4 minutes until the gnocchi are golden brown underneath and release easily from the skillet.
- Prepare the Miso Butter Sauce: 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 thoroughly blended to form the miso butter sauce.
- Cook the Asparagus and Combine: Add the trimmed and cut asparagus to the skillet with the gnocchi, along with a pinch of salt. Cook, stirring occasionally, for 2 to 3 minutes until the asparagus turns bright green and is crisp-tender.
- Finish with Miso Butter and Greens: Turn off the heat. Spoon the miso butter mixture over the gnocchi and asparagus and stir until the butter melts and coats everything in a glossy sauce. Season with salt and pepper to taste. Stir in the baby arugula or other tender greens until just combined, then serve immediately.
Notes
- Use a large nonstick or cast-iron skillet for best results to prevent sticking and achieve an even sear on the gnocchi.
- Be gentle when breaking apart gnocchi to avoid tearing them.
- Adjust salt and pepper according to your preference as the miso adds umami and saltiness.
- Substitute pea shoots or other tender greens if arugula is unavailable.
- This dish is best served immediately to enjoy the crispy texture of the gnocchi.
Keywords: gnocchi, miso butter, asparagus, skillet recipe, quick dinner, vegetarian, Italian-inspired, easy weeknight meal
