Skillet Gnocchi With Miso Butter and Asparagus Recipe • 5★ • 15 min

Published April 3, 2025

This skillet gnocchi recipe has a spring in its step: It takes just 10 minutes to cook and is loaded with sweet springtime asparagus and baby greens. But that doesn’t mean the flavor is fleeting: The combination of miso, butter and vinegar forms a silky, rich sauce that glosses the seared gnocchi and vegetables and anything else you wish to add. Perhaps that’s the crunch of sliced radishes or toasted pistachios, or the crispness of a fried egg or seared fish.

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1tablespoon vegetable or canola oil

1(16- to 18-ounce) package shelf-stable potato gnocchi

4tablespoons unsalted butter, softened

1bunch asparagus (about 1 pound), tough ends trimmed, stalks cut into ½-inch lengths

2packed cups baby arugula, pea shoots or other tender greens

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.

Step 1In 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.

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 2Meanwhile, in a small bowl, smash together the butter, miso, vinegar and a few grinds of pepper until combined.

Meanwhile, in a small bowl, smash together the butter, miso, vinegar and a few grinds of pepper until combined.

Step 3To 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.

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.

@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.

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.

Great recipe - so fast and easy, and the chef’s kiss was seared scallops mixed in!

Made this twice now, and it's easy and tasty. I used salted butter and am very glad that I didn't add any extra salt. With that and the miso, plus whatever was in the gnocchi, it was just on the verge of too salty. But the sherry vinegar gave some nice sweet/tart balance. I think next time I'll top with some toasted pecans.

Definitely use unsalted butter! Otherwise quite salty (duh)

Source: https://cooking.nytimes.com/recipes/1026745-skillet-gnocchi-with-miso-butter-and-asparagus