with Miso Tomato Butter & 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 powder
- 3 tbsp vegan butter
- 2 tbsp (4 tbsp) olive oil*
- Salt and pepper*
- *Not included
- For full ingredient list, see Nutrition
- Directions for 4 servings indicated in parentheses
- Large nonstick skillet
- Large pot
Bring a large pot of salted water to a boil. Peel and dice the onion. Peel and mince the garlic and ginger. Roughly chop the baby bok choy. Thinly slice the scallion. Halve the lime, juice one half, and cut one half into wedges.
Add gnocchi to the large pot of boiling water and cook until they float to the surface, 3 to 5 minutes. Reserve 1 cup (2 cups) pasta water, drain the cooked gnocchi, and toss gnocchi with 1 tsp (2 tsp) olive oil to prevent sticking.
Heat 2 tsp olive oil in a large nonstick skillet over medium-high heat. Add cooked gnocchi and sauté until browned in places, 5 to 7 minutes. Remove skillet from heat and add just 2 tsp (4 tsp) smoked nori spice, stir, and transfer crisped gnocchi to a plate. Cover to keep warm.
Return skillet to medium-high heat with 1 tbsp (2 tbsp) olive oil. Add diced onion, minced garlic, and minced ginger. Cook until softened, 3 to 5 minutes.
Add the lime juice, reserved pasta water, white miso paste, tomato powder, and butter to the skillet, stir, and bring to a boil. Reduce to a simmer, taste the miso tomato butter, and add salt and pepper as necessary. Add chopped baby bok choy to the skillet and cook, tossing until just wilted, 1 to 2 minutes.
Divide the miso tomato butter and baby bok choy between large plates and top with the Japanese gnocchi. Sprinkle with sliced scallion and remaining smoked nori spice. Serve with lime wedges. Bon appétit!