Italian-Japanese fusion · Mains
Skillet Gnocchi With Miso Butter and Asparagus
Crispy pan-seared gnocchi tossed with a silky miso-butter-vinegar sauce, asparagus, and baby greens -- 10 minutes start to finish.
Ingredients
Serves 3- 1 tbspvegetable or canola oil
- 1(16- to 18-oz) package shelf-stable potato gnocchi
- 4 tbspunsalted butter, softened
- 2 tbspwhite miso
- 2 tspsherry vinegar
- Black pepper
- 1 bunchasparagus, tough ends trimmed, stalks cut into 1/2-inch lengths
- Salt
- 2packed cups baby arugula, pea shoots, or other tender greens
Method
- 01
In a large nonstick or cast-iron skillet, heat oil over medium-high. Break apart any stuck gnocchi and add in an even layer. Cover and cook undisturbed until golden brown underneath and no longer sticking, 2 to 4 minutes.
- 02
Meanwhile, smash together butter, miso, vinegar, and pepper in a small bowl until combined.
- 03
Add asparagus and a pinch of salt to the skillet. Cook, stirring occasionally, until bright green and crisp-tender, 2 to 3 minutes. Turn off heat, add miso butter in spoonfuls, and stir until melted and gnocchi are glossed with sauce. Season with salt and pepper, stir in arugula. Serve right away.