Skillet Gnocchi With Miso Butter and Asparagus

By Ali Slagle

Published April 3, 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(5,896)
Comments
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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
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

  1. 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.

  2. Step 2

    Meanwhile, in a small bowl, smash together the butter, miso, vinegar and a few grinds of pepper until combined.

  3. 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.

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Ratings

5 out of 5
5,896 user ratings
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Comments

Drclevercat

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.

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.

DJ

@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.

Heather

I love the miso flavor - I added English peas and spring garlic to the asparagus & arugula. But, my gnocchi fell apart in the pan instead of browning in the olive oil…maybe next time I cook the veg in the miso butter then spoon that mixture on top of boiled gnocchi (to avoid mixing that enhances the gnocchi shred)?? Open to suggestions.

Alex

I hate asparagus. With a vengeance. But I also hate wasting food, so when i received a bunch I had to adapt. I tried this recipe tonight—it was truly surprising in the best way. Quick, only a few ingredients, huge umami… and 9-year-old semi-approved (she didn’t go for the greens, but ate all the asparagus). I would absolutely have this again.

hermanous

I loved this recipe for its flexibility: added cooked flaked salmon (protein!) and subbed the asparagus for broccolini

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