Skillet Gnocchi With Miso Butter and Asparagus Recipe • 5★

Published April 3, 2025

Julia Gartland for The New York Times. Food Stylist: Samantha Seneviratne.

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.

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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

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

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

Step 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.

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 2Meanwhile, in a small bowl, smash together the butter, miso, vinegar and a few grinds of pepper until combined.

Meanwhile, in a small bowl, smash together the butter, miso, vinegar and a few grinds of pepper until combined.

Step 3To 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.

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.

@J. Kling I would encourage you to make it again without boiling the gnocchi. These pan fried gnocchi recipes are a bit magical - the gnocchi turn out wonderfully crisp on the outside and chewy on the inside. The boiling adds an unnecessary step. I, too, was suspicious the first time I tried a similar recipe, but was an immediate convert.

Excellent and very quick. Oftentimes these recipes say they are quick but then there’s lots of chopping which takes a while. This truly is fast. Added radishes. Could add edamame, carrots, almost anything. Definitely add some kind of nut. I added pepitas.

Of all the NYT Cooking recipes I’ve made over the years, this easily has the best ratio of deliciousness to effort. I followed the suggestion of adding an olive-oil-fried egg and it was even better.

Really excellent. Another great reason to have white miso on hand. I did not boil the gnocchi. It is very rich, so next time I will try with a lot less butter (perhaps adding some more oil). We are not asparagus lovers; this was a great way for us to use asparagus. But I could imagine making this with all sorts of veg combos.

Don’t skimp on the butter. I tried halving it in the interest of health; big mistake - the sauce is clumpy and gritty on the gnocchi rather than silky. Flavor still excellent! For me this is more of a side rather than a main - little protein, but it does make a nice meatless Monday along with some white beans polished up with good olive oil and truffle salt.

I've made this a few times and I'm planning on making it again tonight! Such a treat with the local (in season!!) asparagus here in Michigan. I add a can of (drained, rinsed) butter beans for protein and one time I had leftover bacon- chopped that up and added it- deeeelish!