Skillet Gnocchi With Miso Butter and Asparagus Recipe
Introduction
This skillet gnocchi with miso butter and asparagus is a quick and flavorful dish perfect for weeknight dinners. The crispy gnocchi pairs beautifully with a savory miso-infused butter sauce and fresh, crisp asparagus for a comforting yet bright meal.
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
- Step 1: Heat the oil in a large nonstick or well-seasoned cast-iron skillet over medium-high heat. Break apart any clumps of gnocchi and spread them evenly in the skillet. Cover and cook undisturbed until the gnocchi develop a golden-brown crust 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 blended.
- Step 3: Add the asparagus and a pinch of salt to the skillet with the gnocchi. Cook, stirring occasionally, until the asparagus is 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. Adjust seasoning with salt and pepper as needed.
- Step 5: Stir in the baby arugula or other tender greens until just wilted. Serve immediately for best texture and flavor.
Tips & Variations
- For extra richness, add a sprinkle of grated Parmesan or Pecorino cheese on top before serving.
- Swap asparagus with green beans or snap peas if in season or preferred.
- If you don’t have sherry vinegar, a mild rice vinegar or white wine vinegar works well as a substitute.
- Use fresh gnocchi if available, but reduce cooking time slightly to prevent overcooking.
Storage
Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet over low heat to maintain the crispy texture of the gnocchi. Avoid microwaving as it may make the gnocchi mushy.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use frozen gnocchi instead of shelf-stable?
Yes, frozen gnocchi can be used but thaw them slightly or cook a bit longer to achieve a crispy crust. Ensure to dry them well before adding to the skillet to avoid excess moisture.
What does the miso butter add to the dish?
The miso butter introduces a savory umami depth and a slight tang from the vinegar, enhancing the flavors of the gnocchi and vegetables while adding a rich, silky finish.
PrintSkillet Gnocchi With Miso Butter and Asparagus Recipe
This Skillet Gnocchi with Miso Butter and Asparagus is a quick and flavorful dish combining golden, pan-seared gnocchi with a savory, umami-rich miso butter sauce and crisp-tender asparagus. Finished with fresh arugula, this meal is perfect for a satisfying vegetarian dinner that comes together in under 30 minutes.
- Prep Time: 10 minutes
- Cook Time: 7 minutes
- Total Time: 17 minutes
- Yield: 4 servings 1x
- Category: Main Dish
- Method: Frying
- Cuisine: Italian-inspired
- Diet: Vegetarian
Ingredients
Gnocchi and Vegetables
- 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
- Salt, to taste
- 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
Instructions
- Heat the Oil and Brown the Gnocchi: In a large nonstick or well-seasoned cast-iron skillet, heat the vegetable oil over medium-high heat. Break apart any gnocchi that may be stuck together and add them in an even layer to the skillet. Cover and cook without stirring until the gnocchi are golden brown on the bottom and no longer sticking to the skillet, about 2 to 4 minutes.
- Prepare the Miso Butter: While the gnocchi cooks, combine the softened butter, white miso, sherry vinegar, and a few grinds of black pepper in a small bowl. Smash them together until fully combined and creamy.
- Cook the Asparagus: Add the asparagus pieces to the skillet with the gnocchi and sprinkle with a pinch of salt. Cook while stirring occasionally until the asparagus turns bright green and becomes crisp-tender, about 2 to 3 minutes.
- Add the Miso Butter and Greens: Turn off the heat. Spoon the miso butter mixture over the gnocchi and asparagus, stirring gently to melt the butter and coat everything with the sauce. Taste and adjust seasoning with salt and black pepper as needed. Finally, stir in the baby arugula or other tender greens until just combined.
- Serve Immediately: Serve the skillet gnocchi hot, enjoying the combination of crispy gnocchi, flavorful miso butter, tender asparagus, and fresh greens.
Notes
- For best results, use a nonstick or well-seasoned cast-iron skillet to prevent sticking and achieve a crispy sear on the gnocchi.
- White miso adds a mild umami flavor—avoid substituting with darker miso unless you want a stronger taste.
- Sherry vinegar provides acidity to balance the richness of butter and miso; you can substitute with rice vinegar if necessary.
- Serve immediately as gnocchi can soften if left standing too long.
- This dish is vegetarian; to keep it vegan, substitute butter with a plant-based alternative and ensure miso is vegan-friendly.
Keywords: gnocchi, miso butter, asparagus, skillet recipe, vegetarian, quick dinner, sautéed gnocchi
