Skillet Miso Butter Gnocchi

Skillet Miso Butter Gnocchi with thin asparagus in a round black cast iron skillet on a white marble countertop. The skillet is filled with golden gnocchi coated in glossy miso butter sauce, with a soft white towel and fresh herbs in the blurred background. — Skillet Miso Butter Gnocchi – golden gnocchi and tender asparagus tossed in silky miso butter, ready in 15 minutes.

Skillet Miso Butter Gnocchi is the kind of weeknight meal that feels special without requiring hours in the kitchen. In just 15 minutes, golden gnocchi are tossed with a silky miso butter sauce and bright asparagus for a dish that’s simple, balanced, and deeply satisfying. The secret lies in the combination of buttery richness with the umami depth of white miso, which clings perfectly to every pillowy bite.

What makes this recipe even better is its versatility. While asparagus brings a springtime freshness, you can swap in green beans, broccoli, or snap peas to enjoy it year-round. This flexibility, paired with the quick cook time, makes it a go-to recipe for busy weeknights or even casual entertaining.

Did you know that gnocchi, although Italian in origin, has countless regional variations across Europe? Pairing it with miso butter brings an unexpected but delicious global twist, marrying Japanese flavors with Italian comfort. It’s a fusion you’ll want to make again and again.

Recipe Yield: 4 servings

INGREDIENTS

1 lb potato gnocchi (shelf-stable or refrigerated)
2 tbsp unsalted butter
1 tbsp white miso paste
2 tbsp olive oil
1 lb asparagus, trimmed and cut into 2-inch pieces
3 garlic cloves, minced
¼ cup grated Parmesan cheese
2 tbsp toasted sesame seeds
Salt and freshly ground black pepper, to taste
Juice of ½ lemon
Fresh chives, chopped (for garnish)

INSTRUCTIONS

1. Cook the gnocchi:
Bring a large pot of salted water to a boil. Cook gnocchi until they float to the surface, about 2–3 minutes. Drain well.

2. Sauté the asparagus:
In a large skillet, heat olive oil over medium heat. Add asparagus and cook until just tender and slightly charred, about 4 minutes. Remove asparagus and set aside.

3. Crisp the gnocchi:
In the same skillet, melt butter. Add drained gnocchi and cook until golden and crisp on the outside, about 5 minutes. Stir occasionally to prevent sticking.

4. Make the miso butter sauce:
Reduce heat to low. Stir in garlic and cook until fragrant, about 30 seconds. Add miso paste, stirring until dissolved into the butter.

5. Combine and finish:
Return asparagus to the skillet. Toss everything with Parmesan, sesame seeds, lemon juice, salt, and pepper. Remove from heat.

6. Serve:
Top with fresh chives and extra Parmesan. Serve hot straight from the skillet for a rustic, cozy presentation.

Helpful Tips to Perfect This Recipe

Balance the Miso Flavor: White miso is mild and slightly sweet, perfect for this dish. If using red miso, use half the amount to avoid overpowering the buttery sauce.
Get Gnocchi Crispy: After boiling, dry the gnocchi well before pan-frying. This ensures they crisp beautifully instead of steaming in the skillet.
Asparagus Alternatives: If asparagus isn’t in season, try green beans, broccolini, or snap peas. The recipe adapts easily to what’s fresh.

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