Skillet Gnocchi With Miso Butter and Asparagus Recipe
Introduction
This skillet gnocchi with miso butter and asparagus is a quick and flavorful dish that combines tender potato gnocchi with a savory miso-infused sauce. Bright asparagus and fresh greens add a lovely contrast, making it perfect for a satisfying weeknight 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 gnocchi pieces that are stuck together and add them in an even layer. Cover and cook undisturbed until the gnocchi are golden brown on the bottom and release easily from the skillet, about 2 to 4 minutes.
- Step 2: While the gnocchi cook, combine the softened butter, white miso, sherry vinegar, and a few grinds of black pepper in a small bowl. Smash and mix until smooth and well combined.
- Step 3: Add the asparagus and a pinch of salt to the skillet with the gnocchi. Cook, stirring occasionally, until the asparagus turn bright green and are 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 melts and coats the gnocchi and asparagus with a glossy sauce. Adjust seasoning with salt and pepper as needed.
- Step 5: Stir in the arugula or tender greens until just wilted and combined. Serve immediately for the best flavor and texture.
Tips & Variations
- For extra texture, add toasted pine nuts or chopped almonds just before serving.
- If you prefer, substitute asparagus with snap peas or green beans for a different vegetable twist.
- Use a mild white miso for a less intense flavor, or try red miso for a deeper umami taste.
- To make it vegan, swap butter with a plant-based margarine and use a vegan miso paste.
Storage
Store any leftovers 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 oil if needed to loosen the sauce. Gnocchi may lose some crispness after refrigeration but will still be delicious.
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 may cook faster and be more delicate. Adjust the cooking time and handle gently to prevent breaking.
What can I substitute if I don’t have sherry vinegar?
Apple cider vinegar or white wine vinegar can be used as a substitute. Use the same amount to maintain the bright acidity in the dish.
PrintSkillet Gnocchi With Miso Butter and Asparagus Recipe
This skillet gnocchi recipe features golden, pan-seared potato gnocchi combined with a rich and savory miso butter sauce, brightened by sherry vinegar and balanced with crisp-tender asparagus and fresh arugula. Quick to prepare and full of umami flavors, it’s a delicious vegetarian main dish perfect for a weeknight dinner.
- Prep Time: 10 minutes
- Cook Time: 7 minutes
- Total Time: 17 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Frying
- Cuisine: Italian-inspired
- Diet: Vegetarian
Ingredients
Gnocchi & 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 skillet and sear gnocchi: In a large nonstick or well-seasoned cast-iron skillet, heat the vegetable or canola oil over medium-high heat. Break apart any gnocchi that are stuck together and add them in an even layer to the skillet. Cover and cook undisturbed for 2 to 4 minutes, until the gnocchi are golden brown on the bottom and release easily from the pan.
- Prepare 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 and mix until smooth and well combined.
- Cook asparagus and finish dish: Add the trimmed and cut asparagus to the skillet with the gnocchi. Sprinkle with a pinch of salt and cook, stirring occasionally, for 2 to 3 minutes until the asparagus turns bright green and is crisp-tender. Turn off the heat, spoon the miso butter mixture over the gnocchi and asparagus, and stir until the butter is melted and coats everything evenly. Adjust seasoning with additional salt and pepper as needed. Finally, stir in the baby arugula until just combined. Serve immediately.
Notes
- Use a nonstick or well-seasoned cast-iron skillet to prevent gnocchi from sticking.
- Ensure gnocchi are cooked undisturbed on one side to achieve a perfect golden crust.
- Adjust the amount of miso in the butter sauce to taste, depending on your preference for saltiness and umami.
- Substitute white miso with yellow miso for a deeper, earthier flavor if desired.
- Other tender greens like pea shoots or baby spinach can be used in place of arugula.
- Serve this dish immediately to enjoy the contrast of crispy gnocchi and fresh greens.
Keywords: skillet gnocchi, miso butter, asparagus, vegetarian dinner, pan-fried gnocchi, quick recipe, umami sauce
