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Skillet Gnocchi With Miso Butter and Asparagus

By Leslie Blythe    

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

Ingredients

1 tablespoon vegetable or canola oil

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

4 tablespoons unsalted butter, softened

2 tablespoons white miso

2 teaspoons sherry vinegar

Black pepper

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

Salt

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

14 ounce can butter beans, drained ( )

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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2 Reviews

Amanda

March 28, 2026

super good!! I didn’t add the vinegar because I didn’t have that kind and I omitted the beans because I don’t like lima beans but the rest was so good. doubled the asparagus and butter and greens and it was soooo yummy, definitely making again

Bluebell

May 8, 2025

Thanks for this. I accidentally bought a case of wonderful butter beans instead of garbonzos. I haven’t known what to do with them since I don’t really like the texture on their own. I was going to try a nice bean soup, but this comes first! Fresh asparagus is everywhere in my farm community.

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