![](https://www.pinterest.com/pin/create/button/?url=https://blythesblog.com/recipe/skillet-gnocchi-with-miso-butter-and-asparagus/&media=https://blythesblog.com/wp-content/uploads/2025/05/IMG_3891-1.jpg&description=<span style="caret-color: #000000; color: #000000; font-size: medium;">This vibrant Skillet Gnocchi with Miso Butter and Asparagus delivers a burst of spring flavor in just 10 minutes. Sweet asparagus and fresh baby greens mingle with seared gnocchi, all coated in a rich and silky miso-butter-vinegar sauce. I added a can of butter beans to add more protein.</span> data-pin-do=)
Skillet Gnocchi With Miso Butter and Asparagus
May 7, 2025
This vibrant Skillet Gnocchi with Miso Butter and Asparagus delivers a burst of spring flavor in just 10 minutes. Sweet asparagus and fresh baby greens mingle with seared gnocchi, all coated in a rich and silky miso-butter-vinegar sauce. I added a can of butter beans to add more protein.
- Prep: 5 mins
- Cook: 10 mins
- Yields: 3 - 4 Servings
Directions
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.
2Meanwhile, in a small bowl, smash together the butter, miso, vinegar and a few grinds of pepper until combined.
3To the skillet, add the asparagus and a pinch of salt (and beans, if using). 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.
Recipe adapted from NYT Cooking.
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