Skillet Gnocchi With Miso Butter and Asparagus
Crispy pan-fried gnocchi tossed with tender asparagus in a glossy, savory miso butter sauce — ready in under 30 minutes with one pan to wash.
Ingredients
- 1 lbshelf-stable or fresh potato gnocchi(one standard package)
- 1 lbasparagus(tough ends snapped off, cut into 1½-inch pieces)
- 3 tbspunsalted butter(divided)
- 2 tbspolive oil(divided)
- 4 clovesgarlic(thinly sliced)
- 2 tbspwhite miso paste
- 2 tbspwater(to loosen the miso butter)
- 1 tspsoy sauce
- ½ tspred pepper flakes
- 1 tbsplemon juice(freshly squeezed)
- ¼ cupgrated Parmesan(plus more to serve)
- 1 pinchblack pepper(to taste)
Method
- 01
Heat 1 tbsp olive oil in a large (12-inch) skillet over medium-high heat until shimmering.
- 02
Add the 1 lb gnocchi in a single layer — do not stir. Cook undisturbed for 3–4 minutes until the undersides are deep golden and crispy.
- 03
Flip the gnocchi and cook for another 2–3 minutes until the second side is golden. Transfer to a plate and set aside.
- 04
Reduce heat to medium. Add the remaining 1 tbsp olive oil to the same skillet, then add the 1 lb asparagus pieces. Cook, stirring occasionally, for 3–4 minutes until bright green and just tender with a little char.
- 05
Push the asparagus to the edges of the pan. Add 1 tbsp butter to the center and let it melt, then add the 4 cloves sliced garlic and ½ tsp red pepper flakes. Cook for 60–90 seconds, stirring, until the garlic is fragrant and just turning golden.
- 06
In a small bowl, whisk together the 2 tbsp white miso paste, 2 tbsp water, and 1 tsp soy sauce until smooth.
- 07
Reduce heat to low. Add the remaining 2 tbsp butter to the pan and pour in the miso mixture. Stir everything together, scraping up any browned bits, until the sauce is glossy and cohesive, about 1 minute.
- 08
Return the crisped gnocchi to the skillet and toss to coat everything in the miso butter sauce.
- 09
Remove from heat. Squeeze in the 1 tbsp lemon juice and toss once more.
- 10
Divide among bowls, top with ¼ cup grated Parmesan and a few cracks of black pepper. Serve immediately.
Adapted from public domain & community sources