# 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.

_Dinner · Italian-American_

Prep: 10 min · Cook: 18 min · Total: 28 min · Yields: 4 servings

## Ingredients

- 1 lb shelf-stable or fresh potato gnocchi (one standard package)
- 1 lb asparagus (tough ends snapped off, cut into 1½-inch pieces)
- 3 tbsp unsalted butter (divided)
- 2 tbsp olive oil (divided)
- 4 cloves garlic (thinly sliced)
- 2 tbsp white miso paste
- 2 tbsp water (to loosen the miso butter)
- 1 tsp soy sauce
- ½ tsp red pepper flakes
- 1 tbsp lemon juice (freshly squeezed)
- ¼ cup grated Parmesan (plus more to serve)
- 1 pinch black pepper (to taste)

## Instructions

1. Heat 1 tbsp olive oil in a large (12-inch) skillet over medium-high heat until shimmering.
2. 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.
3. Flip the gnocchi and cook for another 2–3 minutes until the second side is golden. Transfer to a plate and set aside.
4. 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.
5. 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 0.5 tsp red pepper flakes. Cook for 60–90 seconds, stirring, until the garlic is fragrant and just turning golden.
6. In a small bowl, whisk together the 2 tbsp white miso paste, 2 tbsp water, and 1 tsp soy sauce until smooth.
7. 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.
8. Return the crisped gnocchi to the skillet and toss to coat everything in the miso butter sauce.
9. Remove from heat. Squeeze in the 1 tbsp lemon juice and toss once more.
10. Divide among bowls, top with 0.25 cup grated Parmesan and a few cracks of black pepper. Serve immediately.

## Tip

> Whisk the miso paste with water before it hits the pan — adding miso paste directly to a hot skillet causes it to seize and scorch rather than melt into a smooth sauce.

Tags: weeknight, one-pan, vegetarian, 30-minute, comfort-food

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Canonical: https://just-recipes.io/recipes/skillet-gnocchi-with-miso-butter-and-asparagus