Introduction: Can a 15-Minute Dish Be Spring-Fresh and Packed with Umami?
Craving a quick, vibrant meal that bursts with springtime flavors? Skillet Gnocchi With Miso Butter and Asparagus, created by Ali Slagle, delivers crispy gnocchi, tender asparagus, and a rich miso butter sauce in just 15 minutes. Rated 5.0 out of 5 stars from 3,506 reviews, this one-pan recipe is perfect for busy weeknights or light, flavorful dinners. Ready to whip up a dish that’s as easy as it is delicious? Let’s dive into this spring-inspired recipe!
Overview: Why Skillet Gnocchi Shines
Skillet Gnocchi With Miso Butter and Asparagus is loved for its speed, fresh ingredients, and bold flavors. Here’s what makes it special:
- Time Requirement: 5 minutes prep, 10 minutes cooking, totaling 15 minutes.
- Difficulty Level: Easy—requires searing, mixing, and tossing in one skillet, ideal for all skill levels.
- Why It’s Special: Shelf-stable gnocchi crisp up in a skillet, paired with bright asparagus and a silky miso butter sauce, balanced by vinegar and tender greens. This recipe serves 3-4, perfect for quick dinners, vegetarian meals, or casual gatherings.
Ideal as a standalone dish or paired with a fried egg or seared fish for extra protein.
Essential Ingredients
Skillet Gnocchi With Miso Butter and Asparagus uses simple ingredients for a bold, fresh result. Here’s what you’ll need for 3-4 servings:
- 1 tablespoon vegetable or canola oil: For searing gnocchi.
- 1 (16- to 18-ounce) package shelf-stable potato gnocchi: The starchy, pillowy base.
- 4 tablespoons unsalted butter, softened: Creates a rich, silky sauce.
- 2 tablespoons white miso paste: Adds deep umami flavor.
- 2 teaspoons sherry vinegar: Balances with tangy brightness.
- Black pepper: Seasons the dish.
- 1 bunch asparagus (about 1 pound), tough ends trimmed, stalks cut into ½-inch lengths: Adds crisp, springy texture.
- Salt: Enhances flavors.
- 2 packed cups baby arugula, pea shoots, or other tender greens: Provides fresh, peppery notes.
Why These Ingredients Matter
- Gnocchi: Shelf-stable potato gnocchi crisp up for a delightful texture.
- Miso Butter: Combines butter and miso for a rich, savory sauce.
- Asparagus: Brings vibrant, crisp freshness.
- Sherry Vinegar: Adds acidity to balance the richness.
Substitutions and Variations
- Gnocchi: Swap with homemade gnocchi or cauliflower gnocchi (adjust cooking time).
- Vegetable Oil: Use olive oil or avocado oil.
- Butter: Replace with plant-based butter for vegan.
- White Miso: Use red miso for stronger flavor or 1 tablespoon soy sauce with a pinch of nutritional yeast.
- Sherry Vinegar: Substitute with red wine vinegar, apple cider vinegar, or lemon juice.
- Asparagus: Swap with green beans, broccoli florets, or zucchini (cut into small pieces).
- Arugula: Use baby spinach, watercress, or mixed greens.
- Vegan Option: Use plant-based butter and vegan miso; ensure gnocchi is vegan-friendly.
- Gluten-Free: Use gluten-free gnocchi; ensure miso and vinegar are gluten-free.
- Flavor Variations:
- Spicy Skillet Gnocchi: Add ¼ teaspoon red pepper flakes with the asparagus.
- Nutty Gnocchi: Sprinkle 2 tablespoons toasted pistachios or almonds before serving.
- Cheesy Gnocchi: Stir in ¼ cup grated Parmesan with the miso butter.
- Lemon Gnocchi: Add 1 teaspoon lemon zest with the arugula.
- Protein-Packed Gnocchi: Top with a fried egg or 4 ounces seared salmon per serving.
Step-by-Step Instructions
Making Skillet Gnocchi With Miso Butter and Asparagus is a fast, one-pan process that yields a flavorful meal. Let’s get cooking!
Step 1: Gather and Prep
- Gather all ingredients: 1 tablespoon oil, 16-18 ounces gnocchi, 4 tablespoons butter, 2 tablespoons white miso, 2 teaspoons sherry vinegar, black pepper, 1 pound asparagus, salt, 2 cups arugula.
- Trim tough ends from asparagus; cut stalks into ½-inch pieces.
- Soften butter if not already soft; break apart any stuck-together gnocchi.
Tip: Prep asparagus while the skillet heats to save time; ensure gnocchi are separated for even browning.
Step 2: Sear the Gnocchi
- In a large nonstick or well-seasoned cast-iron skillet, heat 1 tablespoon vegetable oil over medium-high heat.
- Add gnocchi in a single layer, breaking apart any stuck pieces.
- Cover and cook undisturbed until golden brown underneath and no longer sticking, 2-4 minutes.
Tip: Don’t stir gnocchi initially to ensure a crispy crust; use a lid to speed up cooking.
Step 3: Make the Miso Butter
- In a small bowl, smash together 4 tablespoons softened butter, 2 tablespoons white miso, 2 teaspoons sherry vinegar, and a few grinds of black pepper until combined.
Tip: Use a fork to blend smoothly; ensure miso is fully incorporated for even flavor.
Step 4: Cook the Asparagus and Combine
- To the skillet, add asparagus pieces and a pinch of salt.
- Cook, stirring occasionally, until asparagus is bright green and crisp-tender, 2-3 minutes.
- Turn off the heat; add miso butter in spoonfuls.
- Stir until butter melts and gnocchi and asparagus are glossy with sauce.
- Stir in 2 cups arugula until just combined; season with salt and pepper to taste.
Tip: Stir gently to avoid breaking gnocchi; add arugula last to prevent over-wilting.
Step 5: Serve
- Serve immediately, dividing into 3-4 portions (about 1-1 ½ cups per serving).
- Optional: Top with sliced radishes, toasted pistachios, or a fried egg for extra texture.
- Pair with a side salad, crusty bread, or holiday dishes like French lentil salad or roasted broccoli.
Tip: Serve hot for the best texture; offer extra vinegar or pepper for customization.
Assembly: Building the Perfect Skillet Gnocchi
Making Skillet Gnocchi With Miso Butter and Asparagus is all about balancing textures and flavors. Here’s how to make it shine:
- Gnocchi: Crispy on the outside, soft inside for a delightful contrast.
- Asparagus: Bright and crisp-tender for spring freshness.
- Miso Butter Sauce: Silky, umami-rich, and slightly tangy.
- Arugula: Adds a peppery, fresh finish.
Presentation Tips
- Serve in shallow bowls to showcase the vibrant green asparagus and glossy gnocchi.
- Garnish with extra arugula or a sprinkle of nuts for color and crunch.
- Pair with holiday dishes like miso-turmeric salmon or desserts like Dubai chocolate for a festive spread.
Storage and Make-Ahead Tips
Skillet Gnocchi With Miso Butter and Asparagus is best fresh but can be prepped ahead.
- Storage:
- Store in an airtight container in the refrigerator for up to 2 days.
- Freezing is not recommended, as gnocchi and asparagus may become mushy.
- Make-Ahead:
- Prep miso butter and cut asparagus up to 1 day ahead; refrigerate separately.
- Cook gnocchi fresh for the best texture.
- Reheating: Reheat in a skillet over medium-low with a splash of water for 5-7 minutes, stirring gently. Microwave in 30-second bursts, covered, to avoid drying out.
- Tip: Add fresh arugula after reheating to maintain its texture.
Recipe Variations
Skillet Gnocchi With Miso Butter and Asparagus is versatile and easy to customize. Here are some fun twists:
- Miso Mushroom Gnocchi: Replace asparagus with 8 ounces sliced mushrooms.
- Vegan Gnocchi: Use plant-based butter and vegan gnocchi; ensure miso is vegan-friendly.
- Gluten-Free: Use gluten-free gnocchi; ensure miso and vinegar are gluten-free.
- Creamy Miso Gnocchi: Stir in 2 tablespoons heavy cream with the miso butter.
- Herb-Infused Gnocchi: Add 1 tablespoon chopped fresh basil or dill with the arugula.
Nutrition Information (Per Serving, Based on 4 Servings)
- Calories: Approximately 400-500 kcal (varies with gnocchi size and butter).
- Protein: Moderate, from gnocchi.
- Fat: Moderate, from butter and oil.
- Carbs: High, from gnocchi.
- Note: For precise nutrition, calculate based on specific ingredients and portion sizes.
Conclusion: Savor the Quick, Umami Bliss!
Skillet Gnocchi With Miso Butter and Asparagus is the dish that brings springtime vibrancy and rich flavors to every bite. With its crispy gnocchi, tender asparagus, and silky miso butter sauce, it’s perfect for quick weeknight dinners, vegetarian meals, or light gatherings. Incredibly fast and flavorful, this recipe is sure to impress. So, grab your skillet, whip up this spring-inspired masterpiece, and enjoy a burst of flavor. We’d love to hear how your gnocchi turns out—share your creations in the comments or on social media!
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Skillet Gnocchi With Miso Butter and Asparagus
Description
Craving a quick, vibrant meal that bursts with springtime flavors? Skillet Gnocchi With Miso Butter and Asparagus, created by Ali Slagle, delivers crispy gnocchi, tender asparagus, and a rich miso butter sauce in just 15 minutes
Ingredients
Skillet Gnocchi With Miso Butter and Asparagus uses simple ingredients for a bold, fresh result. Here’s what you’ll need for 3-4 servings:
- 1 tablespoon vegetable or canola oil: For searing gnocchi.
- 1 (16- to 18-ounce) package shelf-stable potato gnocchi: The starchy, pillowy base.
- 4 tablespoons unsalted butter, softened: Creates a rich, silky sauce.
- 2 tablespoons white miso paste: Adds deep umami flavor.
- 2 teaspoons sherry vinegar: Balances with tangy brightness.
- Black pepper: Seasons the dish.
- 1 bunch asparagus (about 1 pound), tough ends trimmed, stalks cut into ½-inch lengths: Adds crisp, springy texture.
- Salt: Enhances flavors.
- 2 packed cups baby arugula, pea shoots, or other tender greens: Provides fresh, peppery notes.
Why These Ingredients Matter
- Gnocchi: Shelf-stable potato gnocchi crisp up for a delightful texture.
- Miso Butter: Combines butter and miso for a rich, savory sauce.
- Asparagus: Brings vibrant, crisp freshness.
- Sherry Vinegar: Adds acidity to balance the richness.
Substitutions and Variations
- Gnocchi: Swap with homemade gnocchi or cauliflower gnocchi (adjust cooking time).
- Vegetable Oil: Use olive oil or avocado oil.
- Butter: Replace with plant-based butter for vegan.
- White Miso: Use red miso for stronger flavor or 1 tablespoon soy sauce with a pinch of nutritional yeast.
- Sherry Vinegar: Substitute with red wine vinegar, apple cider vinegar, or lemon juice.
- Asparagus: Swap with green beans, broccoli florets, or zucchini (cut into small pieces).
- Arugula: Use baby spinach, watercress, or mixed greens.
- Vegan Option: Use plant-based butter and vegan miso; ensure gnocchi is vegan-friendly.
- Gluten-Free: Use gluten-free gnocchi; ensure miso and vinegar are gluten-free.
- Flavor Variations:
- Spicy Skillet Gnocchi: Add ¼ teaspoon red pepper flakes with the asparagus.
- Nutty Gnocchi: Sprinkle 2 tablespoons toasted pistachios or almonds before serving.
- Cheesy Gnocchi: Stir in ¼ cup grated Parmesan with the miso butter.
- Lemon Gnocchi: Add 1 teaspoon lemon zest with the arugula.
- Protein-Packed Gnocchi: Top with a fried egg or 4 ounces seared salmon per serving.
Instructions
Step 1: Gather and Prep
- Gather all ingredients: 1 tablespoon oil, 16-18 ounces gnocchi, 4 tablespoons butter, 2 tablespoons white miso, 2 teaspoons sherry vinegar, black pepper, 1 pound asparagus, salt, 2 cups arugula.
- Trim tough ends from asparagus; cut stalks into ½-inch pieces.
- Soften butter if not already soft; break apart any stuck-together gnocchi.
Tip: Prep asparagus while the skillet heats to save time; ensure gnocchi are separated for even browning.
Step 2: Sear the Gnocchi
- In a large nonstick or well-seasoned cast-iron skillet, heat 1 tablespoon vegetable oil over medium-high heat.
- Add gnocchi in a single layer, breaking apart any stuck pieces.
- Cover and cook undisturbed until golden brown underneath and no longer sticking, 2-4 minutes.
Tip: Don’t stir gnocchi initially to ensure a crispy crust; use a lid to speed up cooking.
Step 3: Make the Miso Butter
- In a small bowl, smash together 4 tablespoons softened butter, 2 tablespoons white miso, 2 teaspoons sherry vinegar, and a few grinds of black pepper until combined.
Tip: Use a fork to blend smoothly; ensure miso is fully incorporated for even flavor.
Step 4: Cook the Asparagus and Combine
- To the skillet, add asparagus pieces and a pinch of salt.
- Cook, stirring occasionally, until asparagus is bright green and crisp-tender, 2-3 minutes.
- Turn off the heat; add miso butter in spoonfuls.
- Stir until butter melts and gnocchi and asparagus are glossy with sauce.
- Stir in 2 cups arugula until just combined; season with salt and pepper to taste.
Tip: Stir gently to avoid breaking gnocchi; add arugula last to prevent over-wilting.
Step 5: Serve
- Serve immediately, dividing into 3-4 portions (about 1-1 ½ cups per serving).
- Optional: Top with sliced radishes, toasted pistachios, or a fried egg for extra texture.
- Pair with a side salad, crusty bread, or holiday dishes like French lentil salad or roasted broccoli.
Tip: Serve hot for the best texture; offer extra vinegar or pepper for customization.
FAQs
1. Why is my gnocchi not crispy?
Moving it too soon or overcrowding the pan can prevent browning; cook undisturbed in a single layer.
2. Can I use fresh gnocchi?
Yes, but cook time may reduce to 1-2 minutes for browning; ensure it’s not sticky.
3. Is this recipe gluten-free?
Not as written; use gluten-free gnocchi and ensure miso and vinegar are gluten-free.
4. Why is my sauce not glossy?
Insufficient stirring or too little butter can cause this; stir until fully melted and emulsified.
5. Can I make this in advance?
Prep miso butter and asparagus ahead; cook gnocchi fresh for best texture.
6. What are the health benefits of this dish?
Asparagus provides fiber and vitamins; gnocchi offers carbs; moderate in fat, enjoy in balance.