Skillet Gnocchi With Miso Butter and Asparagus

Name: Skillet Gnocchi With Miso Butter and Asparagus
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 3 to 4 servings
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

By Ali Slagle

Published April 4, 2025

Skillet Gnocchi With Miso Butter and Asparagus — Julia Gartland for The New York Times. Food Stylist: Samantha Seneviratne.

Total Time: 15 minutes
Prep Time: 5 minutes
Cook Time: 10 minutes
Rating: 5(2,526)
Comments: Read comments

This skillet gnocchi recipe has a spring in its step: It takes just 10 minutes to cook and is loaded with sweet springtime asparagus and baby greens. But that doesn’t mean the flavor is fleeting: The combination of miso, butter and vinegar forms a silky, rich sauce that glosses the seared gnocchi and vegetables and anything else you wish to add. Perhaps that’s the crunch of sliced radishes or toasted pistachios, or the crispness of a fried egg or seared fish.

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Ingredients

Yield:3 to 4 servings

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

Ingredient Substitution Guide

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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.

Ratings

5 out of 5

2,526 user ratings

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Comments

Drclevercat2 months ago

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.

Jonathan M.2 months ago

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.

DJ2 months ago

@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.

Sarah1 day ago

Fast, easy, delicious. Maybe the quickest dinner i've made in weeks. Whole family (toddler included) loved it. i added peas and would do it again!

NorCal Lawyer2 days ago

Hard to beat this for deliciousness per minute of cooking. Faster than you get delivery and way more tasty.

Marie David3 days ago

This was pan licking good. So easy. Fast. Utterly delicious. Used Trader Joe’s cauliflower gnocchi. Really crisped this up before adding the asparagus. Worked like a charm.

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