Skillet Gnocchi With Miso Butter and Asparagus
10 min3 to 4 servings
Golden pan-fried gnocchi tossed with miso butter, tender asparagus, and fresh greens.
| prepTrim tough ends from asparagus and cut stalks into ½-inch lengths | |||
| 1 tablespoon vegetable or canola oil | Heat oil, cook gnocchi 2–4 min until golden | Stir in miso butter until melted & glossy | Season with salt & pepper, stir in greens |
| 1 (16- to 18-ounce) package shelf-stable potato gnocchi | |||
| 1 bunch asparagus (about 1 pound), tough ends trimmed, stalks cut into ½-inch lengths | Add asparagus & salt, cook 2–3 min until crisp-tender | ||
| Salt | |||
| 4 tablespoons unsalted butter, softened | Smash butter, miso, vinegar & pepper | ||
| 2 tablespoons white miso | |||
| 2 teaspoons sherry vinegar | |||
| Black pepper | |||
| 2 packed cups baby arugula, pea shoots or other tender greens | |||
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