Skillet Gnocchi With Miso Butter and Asparagus
Published April 3, 2025
- Total Time
- 15 minutes
- Prep Time
- 5 minutes
- Cook Time
- 10 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 1tablespoon vegetable or canola oil
- 1(16- to 18-ounce) package shelf-stable potato gnocchi
- 4tablespoons unsalted butter, softened
- 2tablespoons white miso
- 2teaspoons sherry vinegar
- Black pepper
- 1bunch asparagus (about 1 pound), tough ends trimmed, stalks cut into ½-inch lengths
- Salt
- 2packed cups baby arugula, pea shoots or other tender greens
Nutritional analysis per serving (4 servings)
356 calories; 17 grams fat; 8 grams saturated fat; 0 grams trans fat; 6 grams monounsaturated fat; 2 grams polyunsaturated fat; 44 grams carbohydrates; 6 grams dietary fiber; 4 grams sugars; 10 grams protein; 647 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
In a large nonstick or well-seasoned cast-iron skillet, heat the oil over medium-high. Break apart any stuck-together gnocchi and add to the skillet in an even layer. Cover and cook, undisturbed, until the gnocchi are golden brown underneath and no longer sticking to the skillet, 2 to 4 minutes.
- Step 2
Meanwhile, in a small bowl, smash together the butter, miso, vinegar and a few grinds of pepper until combined.
- Step 3
To the skillet, add the asparagus and a pinch of salt. Cook, stirring occasionally, until the asparagus are bright green and crisp-tender, 2 to 3 minutes. Turn off the heat and add the miso butter in spoonfuls. Stir until the butter has melted and gnocchi are glossed with sauce. Season to taste with salt and pepper, then stir in the arugula until combined. Serve right away.
Private Notes
Comments
@J. Kling I would encourage you to make it again without boiling the gnocchi. These pan fried gnocchi recipes are a bit magical - the gnocchi turn out wonderfully crisp on the outside and chewy on the inside. The boiling adds an unnecessary step. I, too, was suspicious the first time I tried a similar recipe, but was an immediate convert.
Excellent and very quick. Oftentimes these recipes say they are quick but then there’s lots of chopping which takes a while. This truly is fast. Added radishes. Could add edamame, carrots, almost anything. Definitely add some kind of nut. I added pepitas.
Of all the NYT Cooking recipes I’ve made over the years, this easily has the best ratio of deliciousness to effort. I followed the suggestion of adding an olive-oil-fried egg and it was even better.
Tasty, no doubt, and relatively quick. But I dinged it a star because it's too salty and fatty and without beans mixed in (which I included) low in protein, and therefore something I would not go out of my way to make.
My husband didn’t like the miso, so I subbed with vegan pesto. Aldo added spicy chicken sausage for a full meal.
We love this fast and easy dish, so it's now in our regular rotation. Last time I made it, I stirred in a can of cannelloni beans for extra protein and got the added benefit of a smooth, velvety texture. Delicious!