Crispy Skillet Gnocchi with Miso Butter and Asparagus

Heat oil in a large cast-iron skillet over medium-high heat. Add the gnocchi in a single layer, ensuring they aren't crowded, and sear undisturbed for 3-4 minutes until the bottoms are golden-brown and crispy.

💡 Tip: Do not pre-boil the gnocchi; frying them directly from the package creates a superior texture.

While the gnocchi browns, whisk together the softened butter, miso paste, vinegar, and black pepper in a small bowl until smooth.

💡 Tip: Using softened butter is key to creating a silky, emulsified sauce later.

Toss the asparagus into the skillet with the gnocchi. Sauté for 2-3 minutes until the stalks are tender-crisp and vibrant green.

💡 Tip: If you prefer softer asparagus, cover the pan for the last minute of cooking.

Remove the skillet from the heat. Add the miso butter mixture and stir continuously until the butter melts and coats the gnocchi and asparagus in a glossy sauce. Gently fold in the arugula just before serving.

💡 Tip: The residual heat from the pan will wilt the arugula perfectly without making it soggy.