with Miso Tomato Butter and Nori Spice
- 1 onion
- 2 garlic cloves
- 1 oz fresh ginger
- 6 oz baby bok choy
- 1 scallion
- 1 lime
- 10 oz fresh gnocchi
- 1 tbsp smoked nori spice
- 2 tbsp white miso paste
- 2 tbsp tomato paste
- 3 tbsp vegan butter
- 2 tbsp olive oil*
- Salt and pepper*
- *Not included
- For full ingredient list, see Nutrition
- Large nonstick skillet
- Large pot
Bring a large pot with 4 quarts water and 2 tbsp salt to boil. Peel and dice the onion. Peel and mince the garlic and ginger. Roughly chop the bok choy. Thinly slice the scallion. Halve the lime, juice one half, and cut half into wedges.
Add the gnocchi to the large pot of boiling water and cook until they float to the surface, 3 to 5 minutes. Once cooked, reserve 1 cup (2 cups) pasta water, drain the cooked gnocchi, and toss with 1 tsp (2 tsp) olive oil to prevent sticking.
Heat a large nonstick skillet over medium-high heat with 2 tsp olive oil. Add the boiled gnocchi and cook, tossing occasionally, until browned in places, 5 to 7 minutes. Remove the skillet from heat and sprinkle with just 2 tsp (4 tsp) of the smoked nori spice, toss to coat evenly, and transfer the crisped gnocchi to a plate. Cover to keep warm.
Heat the skillet on medium-high heat with 1 tbsp (2 tbsp) olive oil. Add the diced onion, minced garlic, and minced ginger. Cook until soft, 3 to 5 minutes.
Add the white miso paste, tomato powder, butter, lime juice, and reserved pasta water to the skillet, and stir to combine. Bring to a boil, reduce to a simmer, taste the miso tomato butter, and add salt and pepper as necessary. Add the chopped bok choy to the skillet and cook, tossing occasionally, until just wilted, 1 to 2 minutes.
Divide the miso tomato butter between large plates and top with the crisped gnocchi. Sprinkle with sliced scallion and remaining nori spice. Serve Japanese gnocchi with lime wedges. Enjoy!