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

Scale

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.

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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.