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Japanese Gnocchi with Miso Tomato Butter & Nori Spice

Japanese Gnocchi

with Miso Tomato Butter & Nori Spice

DINNER

Nut-Free <600 Calories Tomatoes Root Vegetables Pasta Lime Leafy Greens Fruit Bok Choy Dinner Fusion Quick and Easy Chef's Choice
SERVINGS
2 4
PREP & COOK TIME
30 min
CALORIES
600
FAT
19g
CARBOHYDRATES
97g
PROTEIN
14g

MAIN INGREDIENTS

  1. 1 onion
  2. 2 garlic cloves
  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 powder
  11. 3 tbsp vegan butter
  12. 2 tbsp (4 tbsp) olive oil*
  13. Salt and pepper*
  14. *Not included
  15. For full ingredient list, see Nutrition
  16. Directions for 4 servings indicated in parentheses
Allergens: soy, wheat
Nutrition

TOOLS

  • Large nonstick skillet
  • Large pot

INSTRUCTIONS

1
Prepare the produce

Bring a large pot of salted water to a boil. Peel and dice the onion(s). Peel and mince the garlic and ginger. Roughly chop the baby bok choy. Thinly slice the scallion(s). Halve the lime(s), juice one half, and cut the other half into wedges. TIP: If you prefer more garlic, add another clove.

2
Start the gnocchi

Add fresh 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 gnocchi, and toss cooked gnocchi with 1 tsp (2 tsp) olive oil to prevent sticking.

3
Crisp the gnocchi

Heat 2 tsp (4 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 2 tsp (4 tsp) smoked nori spice, and stir. Transfer crisped gnocchi to a plate and cover to keep warm. TIPS: Work in batches for the 4 serving meal. We'll use this skillet again in the next step.

4
Cook the aromatics

Return the 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.

5
Finish the sauce

Add 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 until just wilted, 1 to 2 minutes.

6
Serve

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. Dig in!