Skillet Gnocchi with Miso Butter and Asparagus
Directions
- 1Heat oil in a large nonstick or cast-iron skillet over medium-high.
- 2Add the gnocchi in an even layer and cook covered until golden and crisp underneath, about 2–4 minutes.
- 3In a small bowl, mix butter, miso, vinegar, and black pepper until smooth.
- 4Add asparagus and a pinch of salt to the skillet, cook 2–3 minutes until bright and tender, then remove from heat.
- 5Stir in the miso butter until melted and the gnocchi are coated.
- 6Season with salt and pepper.
- 7Toss in the arugula until just wilted.
- 8Serve immediately.
Ingredients
- 1 tbsp vegetable or canola oil
- 1 package shelf-stable potato gnocchi
- 4 tbsp unsalted butter, softened
- 2 tbsp white miso
- 2 tsp sherry vinegar
- Black pepper
- 1 bunch asparagus, trimmed, stalks cut into ½-inch
- Salt
- 2 cups packed baby arugula or other tender greens
Equipment
large nonstick or cast-iron skilletsmall bowl
Tips
- Pair with your favorite protein, maybe a fried egg or a sausage.
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