Skillet Gnocchi With Miso Butter and Asparagus
Published April 3, 2025
Julia Gartland for The New York Times. Food Stylist: Samantha Seneviratne.
- Total Time
- 15 minutes
- Prep Time
- 5 minutes
- Cook Time
- 10 minutes
- Rating
- Comments
- Read comments
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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 ½-inch lengths
Salt
2 packed cups baby arugula, pea shoots or other tender greens
Nutritional analysis per serving (3 to 4 servings)
44 grams carbs; 54 milligrams cholesterol; 356 calories; 6 grams monounsaturated 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
- 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.
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.
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.
Riffed on this with fresh corn and frozen spinach instead of asparagus and arugula. Turned out well! Since the spinach was frozen, I put it in the skillet at the same time as the corn. Also wanted to make sure any extra water from the melting ice had a chance to evaporate. Next time, I would use less miso. I like the flavor and umami it adds, but I the taste of it was too strong for me.
I’ve made this several times. It is delicious and truly fast. I always add a can of drained and raised cannellini beans to make it a more complete meal. This time, I omitted the arugula (which doesn’t keep as well in the fridge) and added 5 oz of shiitake mushrooms.
This is such a solid recipe. The base of pan fried potatoes gnocchi with a butter/acid/umami salt is key, and the veggies can be played with in many delicious ways. Most recently, I colored further than ever outside the lines. Marinated then seared some sliced lions mane mushroom, then some seasoned string beans, set them aside. Then did the gnocchi with its mushy yummy butter saute and folded in the veggies. Delightful flavors. It’s all about that BASE though!