Skillet Gnocchi with Miso Butter and Asparagus
Course: Main DishCuisine: Italian (with Japanese influence), Fusion, Vegetarian2-3
servings10
minutes15-20
minutesElevate your dinner with this elegant Skillet Gnocchi! It's flavorful, easy, and ready in under 30 minutes. Perfect for beginners!
Ingredients
1 tablespoon olive oil
1 pound (450g) shelf-stable potato gnocchi (not frozen)
1 tablespoon unsalted butter
1 tablespoon white (shiro) miso paste
1/2 teaspoon garlic powder (or 1 clove fresh garlic, minced)
1/4 teaspoon black pepper
/2 pound (approx. 1 bunch) asparagus, tough ends trimmed, cut into 1-inch pieces
1/4 cup vegetable broth (or water)
- Optional for Serving:
Freshly grated Parmesan cheese (omit for vegan)
Fresh chives or parsley, chopped
Red pepper flakes, for a hint of heat
Instructions:
Prep Asparagus: Wash and trim the tough woody ends of the asparagus. Cut the spears into 1-inch pieces. Set aside.
Sear Gnocchi: Heat the olive oil in a large non-stick skillet over medium-high heat. Add the gnocchi in a single layer (work in batches if your skillet isn't large enough to avoid overcrowding). Cook for 5-7 minutes, stirring occasionally, until the gnocchi are golden brown and crispy on several sides. Remove the gnocchi from the skillet and set aside.
Make Miso Butter: Reduce the heat to medium. Add the butter to the same skillet and let it melt. Stir in the white miso paste, garlic powder (or minced fresh garlic), and black pepper. Stir constantly for 1-2 minutes until fragrant and the miso is dissolved into the butter, creating a cohesive sauce.
Cook Asparagus: Add the cut asparagus to the skillet with the miso butter. Pour in the vegetable broth (or water). Sauté for 3-5 minutes, stirring occasionally, until the asparagus is bright green and crisp-tender.
Combine & Toss: Return the seared gnocchi to the skillet with the asparagus and miso butter. Toss gently to coat everything evenly. Cook for another 1-2 minutes until heated through.
Serve: Transfer the skillet gnocchi to plates. Garnish with freshly grated Parmesan cheese, fresh chives or parsley, and a pinch of red pepper flakes if desired. Serve immediately.
Notes:
- Gnocchi Choice: Use shelf-stable potato gnocchi for best searing results. Frozen gnocchi can be used but may require a bit longer to crisp up and might release more water.
- Miso Paste: White (shiro) miso is milder and slightly sweet, perfect for this dish. Red miso is stronger and saltier.
- Vegetarian/Vegan: This recipe is easily made vegan by ensuring you use a plant-based butter alternative and omitting the optional Parmesan cheese.
- Asparagus Doneness: Cook the asparagus to your preferred tenderness. For a crunchier texture, cook for less time.
- Add-ins: Feel free to add other quick-cooking vegetables like spinach (stir in at the very end), cherry tomatoes (add with asparagus), or thinly sliced bell peppers.
Unlock Flavor with Simple Ingredients and Quick Cooking!
