Skillet Gnocchi With Miso Butter and Asparagus
Published April 4, 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
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.
@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.
I'm solo parenting a toddler while working from home. I prep the asparagus and miso butter before I pick the toddler up from school. I forget about a 5:30pm zoom meeting. I hold the toddler and feed her snacks, only occasionally coming off mute to chime in (along with the toddler, who is shrieking at videos of herself on my phone). The meeting ends and I know I have 30 seconds before Armageddon strikes. I enlist the toddler in helping to break up the gnocchi, I fire the skillet and follow the recipe without adjustment (for possibly the first time in my life) and I am rewarded with a life saving meal. No notes. The toddler asked for thirds, even after all the mollifying snacks.
This was excellent and very quick as others noted, just as written. Instructions say to cook "in a large nonstick or well-seasoned cast-iron skillet" but I used a 12" tri-ply stainless steel skillet and it was great, very easy cleanup. No need for exposure to peeling nonstick coatings.
Perfect as is! And one of the few recipes on NYT that is as fast to make as it claims. I did double the arugula cause why not have more greens, and added crushed red pepper. The second time I made this, I sautéed some sliced garlic chicken sausages on the side and added it in for extra protein, but it is delish without too!