Skillet Gnocchi With Miso Butter and Asparagus
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.
Yield
3
Time
15 minutes
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 1/2-inch lengths
Salt
2 packed cups baby arugula, pea shoots or other tender greens
Instructions
Step 1
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 2
Meanwhile, in a small bowl, smash together the butter, miso, vinegar and a few grinds of pepper until combined.
Step 3
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.
