Delicious Skillet Gnocchi With Miso Butter and Asparagus Recipe
This skillet gnocchi with miso butter and asparagus is just what you need. Crispy golden gnocchi meets tender asparagus, which is tossed in a delicious miso butter sauce, rich and full of umami. It’s a beautiful blend of Italian comfort and Japanese depth – ready in just 25 minutes and made in one pan! Whether you’re looking for something comforting or trying to impress guests with something unique, this dish checks all the boxes for flavor, simplicity, and elegance.
Skillet Gnocchi with Miso Butter & Asparagus (One-Pan Meal)
This Skillet Gnocchi with Miso Butter and Asparagus is a bold and comforting dish made with crunchy golden gnocchi, tender asparagus, and an umami-packed miso butter sauce. It's quick, easy, vegetarian, and perfect for a weeknight meal that tastes like a fancy fusion bistro.
Ingredients
- 1 lb (500g) shelf-stable or refrigerated gnocchi
- 2 tbsp unsalted butter
- 1 tbsp white miso paste
- 2 tbsp olive oil
- 2 garlic cloves, minced
- 1 bunch asparagus, trimmed and cut into 2-inch pieces
- ½ cup grated Parmesan cheese (optional for serving)
- 1 tbsp soy sauce or tamari (for gluten-free)
- 1 tsp lemon juice or rice vinegar
- Freshly ground black pepper, to taste
- Salt, to taste (use sparingly as miso and soy sauce are salty)
- Chopped chives or green onions, for garnish (optional)
Instructions
Cook the gnocchi (no boiling method):
Heat 1 tablespoon olive oil in a large nonstick or cast-iron skillet over medium heat. Add the gnocchi straight from the package (no need to boil). Cook, stirring occasionally, for 6-8 minutes, until golden brown and crunchier. Remove and set aside.
Sauté the asparagus:
Add the remaining 1 tablespoon olive oil to the same skillet. Add the asparagus and a pinch of salt. Sauté, 3-4 minutes, until tender-crisp. Remove and set aside with the gnocchi.
Make the miso butter sauce:
Reduce heat. Add the butter to the skillet, then add the miso paste and minced garlic. Let simmer for 30 seconds until melted. Add the soy sauce and lemon juice; stir until the sauce is silky.
Mix everything together:
Return the gnocchi and asparagus to the pan. Toss everything to coat well in the miso butter sauce. Season with black pepper to taste.
Serve:
Plate hot. Garnish with grated Parmesan (if using) and chopped chives or green onions.
Notes
Nutrition Information:
Yield:
4Serving Size:
1Amount Per Serving: Calories: 247Total Fat: 17gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 35mgSodium: 1008mgCarbohydrates: 18gFiber: 1gSugar: 1gProtein: 7g
Skillet Gnocchi with Miso Butter and Asparagus Serving Ideas
Here are some delicious serving suggestions for your skillet gnocchi with miso butter and asparagus, which will make it a full meal or enrich the experience:
Light Sides:
- Crisp Green Salad with Lemon Vinaigrette or Sesame Dressing
- Asian Slaw with Cabbage, Carrots, and Sour Rice Vinegar Dressing
- Cucumber Wakame Salad for a refreshing touch of Japanese-inspired
Bread Pairings:
- Garlic Breadsticks or Crusty Sour to soak up the miso butter sauce
- Cheesy Naan or Flatbread for a fusion twist
Drink Pairings:
- White Wines like Sauvignon Blanc or Chardonnay
- Sake or Japanese Beers will bring out the miso notes more interesting
- Sparkling Water with Lemon and Mint for a Refreshing Non-Alcoholic Option
Protein Add-ons:
- Poached or soft-boiled eggs for richness
- Crispy tofu cubes or tempeh for a plant-based nutritious snack
- Grilled chicken or shrimp for a protein boost
Fresh finish:
- Squeeze on lemon or lime juice for brightness
- Sprinkle on toasted sesame seeds or furikake for extra crunch and umami
- Fresh herbs like basil, mint, or chives to complement the miso butter
FAQs on Skillet Gnocchi with Miso Butter and Asparagus
Can I use frozen gnocchi instead of shelf-stable or refrigerated?
Yes, frozen gnocchi works great! Just thaw and pat dry before pan-frying so they are crunchier.
What kind of miso should I use?
White miso (shiro miso) is recommended for its mild, slightly sweet flavor that pairs well with butter and asparagus. Red or yellow miso can be used, but they have a stronger, saltier flavor.
Do I need to boil the gnocchi first?
No! This recipe skips the boiling. Pan-frying the gnocchi straight from the package gives it a deliciously crunchy texture.
Can I make this vegetarian?
Sure. Use vegan butter, omit the Parmesan (or use a dairy-free alternative), and make sure your gnocchi is egg-free.
What other vegetables can I use besides asparagus?
Try green beans, snap peas, broccolini, or even mushrooms for a more savory flavor.
How do I store and reheat leftovers?
Refrigerate leftovers in an airtight container for up to 3 days. Reheat in a pan for best texture – avoid microwaving if possible so the gnocchi doesn’t get soggy.
Can I add protein to this dish?
Sure. Try crunchy tofu, grilled chicken, fried shrimp, or a poached egg on top for a satisfying flavor.
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