Japanese Gnocchi with Miso Tomato Butter & Nori Spice

Japanese Gnocchi

with Miso Tomato Butter & Nori Spice

GET RECIPES DELIVERED
dinner

Japanese Summer Recipes Spring Recipes Comfort Foods Quick and Easy Nut-Free Dinner Pasta Leafy Greens
GET RECIPES DELIVERED
SERVINGS
2
PREP & COOK TIME
25 min
CALORIES
530
FAT
15g
CARBOHYDRATES
92g
PROTEIN
10g

MAIN INGREDIENTS

  1. 1 onion
  2. 4 cloves garlic
  3. 1 oz fresh ginger
  4. 6 oz baby bok choy
  5. 1 scallion
  6. 1 lime
  7. 10 oz fresh gnocchi
  8. 1 tbsp smoked nori spice
  9. 2 tbsp white miso paste
  10. 2 tbsp tomato paste
  11. 3 tbsp vegan butter
  12. 2 tbsp olive oil*
  13. Salt and pepper*
  14. *Not included
  15. For full ingredient list, see Nutrition
Allergens: soy, wheat
Nutrition

TOOLS

  • Large pot
  • Large nonstick skillet

INSTRUCTIONS

1
Prepare the produce
Set a large pot of salted water over high heat to boil for the gnocchi. Peel and dice the onion. Peel and mince the garlic and ginger. Trim and chop the bok choy. Thinly slice the scallion. Halve the lime and cut half into wedges.
2
Start the gnocchi
Add the gnocchi to the large pot of boiling water and cook until they float to the surface, about 3 to 5 minutes. Once cooked, reserve 1 cup pasta water then drain the cooked gnocchi and toss with 1 tsp olive oil to prevent sticking.
3
Crisp the gnocchi
Place a large nonstick skillet over medium-high heat with 2 tsp olive oil. Once hot, add the, cooked gnocchi and cook, tossing occasionally, until browned in places, about 5 to 7 minutes. Remove the skillet from heat, add just 2 tsp of the smoked nori spice, toss to coat evenly, then transfer the gnocchi to a plate and cover to keep warm.
4
Cook the aromatics
Return the skillet to medium-high heat with 1 tbsp olive oil. Once the oil is hot, add the diced onion, minced garlic, and minced ginger. Cook, stirring often, until softened, about 3 to 5 minutes.
5
Finish the sauce
Add the white miso paste, tomato paste, butter, reserved pasta water, and the juice of just half the lime to the skillet. Stir to combine, bring to a boil, and reduce heat to low. Taste miso tomato butter, and adjust seasoning with salt and pepper as needed. Add the chopped bok choy to the skillet and cook, tossing occasionally, until just wilted, about 1 to 3 minutes.
6
Serve
Pick the basil leaves and tear into bite-sized pieces. Divide the miso tomato butter between large plates. Top with the sliced scallion, gnocchi, the remaining nori spice and basil. Serve the Japanese gnocchi with lime wedges.