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Japanese Gnocchi with Miso Tomato Butter & Nori Spice
2 or 4 Serving Dinner

Japanese Gnocchi

with Miso Tomato Butter & Bok Choy

Tags: Nut-Free, Chef's Choice, Quick and Easy
SERVINGS
2 4
PREP & COOK TIME
30 min
CALORIES
620
FAT
23g
CARBOHYDRATES
89g
PROTEIN
16g

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INGREDIENTS

  1. 10 oz fresh gnocchi
  2. 2 tsp togarashi (divided)
  3. 1 onion, peeled and diced
  4. 2 garlic cloves, peeled and minced
  5. 1 oz fresh ginger, peeled and diced
  6. 1 lime, one half juiced, one half cut into wedges (divided)
  7. 2 tbsp white miso paste
  8. 2 tbsp tomato powder
  9. 3 tbsp vegan butter
  10. 6 oz baby bok choy, roughly chopped
  11. 1 scallion, thinly sliced
  12. 2 tbsp olive oil*
  13. Salt ad pepper*
  14. *Not included
  15. Ingredients are listed for 2 servings. If you're making 4 servings, please double your ingredients by using both meal kit bags provided.
  16. For full ingredient list, see Nutrition.
Allergens: soy, wheat
Tools: Large nonstick skillet, Large pot
SERVINGS
2 4
PREP & COOK TIME
30 min
CALORIES
620
FAT
23g
CARBOHYDRATES
89g
PROTEIN
16g

View Full Nutrition Label


Get Recipes Delivered

INSTRUCTIONS

1
Start the gnocchi

Bring a large pot of salted water to a boil. Add gnocchi to the boiling water and cook until they float to the surface, 3 to 5 minutes. Reserve 1 cup pasta water, drain the gnocchi, and toss cooked gnocchi with 1 tsp olive oil to prevent sticking. (4-serving meal: reserve 2 cups pasta water, use 2 tsp olive oil)

2
Crisp the gnocchi

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, add just 1 tsp togarashi, and stir. Transfer crisped gnocchi to a plate and cover to keep warm. (4-serving meal: use 4 tsp olive oil, 2 tsp togarashi) TIPS: Work in batches for the 4-serving meal. We'll use this skillet again in the next step.

3
Cook the aromatics

Return the large nonstick skillet to medium-high heat with 1 tbsp olive oil. Add onion, garlic, and ginger. Cook until softened, 3 to 5 minutes. (4-serving meal: use 2 tbsp olive oil)

4
Make the miso tomato butter

Add reserved pasta water, lime juice, 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 baby bok choy to the skillet and cook until just wilted, 1 to 2 minutes.

5
Serve

Divide the miso tomato butter and baby bok choy between large plates and top with the Japanese gnocchi. Sprinkle with scallion and as much of the remaining togarashi as you like. Serve with lime wedges. Enjoy!

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