Skillet Gnocchi With Miso Butter and Asparagus

By Ali Slagle

Published April 3, 2025

  • Gnocchi, mixed with arugula and asparagus, is shown in a cast-iron skillet with a wooden spoon poking out.
    Julia Gartland for The New York Times. Food Stylist: Samantha Seneviratne.
Media 1 of 2
Total Time
15 minutes
Prep Time
5 minutes
Cook Time
10 minutes
Rating
5(8,220)
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

  • 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 ½-inch lengths

  • Salt

  • 2 packed cups baby arugula, pea shoots or other tender greens

Ingredient Substitution Guide
Nutritional analysis per serving (3 to 4 servings)

44 grams carbs; 54 milligrams cholesterol; 356 calories; 6 grams monosaturated fat; 2 grams polyunsaturated fat; 8 grams saturated fat; 17 grams fat; 6 grams fiber; 647 milligrams sodium; 10 grams protein; 4 grams sugar

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
8,220 user ratings
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Comments

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.

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.

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.

Paulette A

Probably "the" easiest recipe to make that is show worthy for company. It is something we return to often. Just make it. As is. no substitutions. It is perfect enough on its own.

So easy and delicious

So good! My asparagus has finished but the zucchini are going crazy, so I used the latter but otherwise followed this as is. I think the zucchini were a fine substitute as the real stars are the miso butter and the gnocchi.

Audrey

I was unexpectedly out of butter, so I substuited rendered bacon fat that had been lingering in my fridge. Wow. No regrets.

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