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Japanese Gnocchi with Miso-Tomato Butter & Bok Choy
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2 or 4 Serving Dinner

Japanese Gnocchi

with Miso-Tomato Butter & Bok Choy

Pillowy gnocchi get punched up with a savory tomato butter and fresh lime juice. Togarashi, a Japanese spice blend with bird's eye chiles, adds heat and dimension to crisp-tender bok choy.

Tags: High-Protein Nut-Free Chef's Choice High Fiber
Cook Time
2 Servings  |  30 min 4 Servings  |  40 min

Nutrition (per serving)

CALORIES
610
FAT
18g
CARBOHYDRATES
93g
PROTEIN
18g

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INGREDIENTS

  1. 10 oz fresh gnocchi
  2. 2 tsp togarashi (divided)
  3. 1 yellow onion, peeled and diced
  4. 2 garlic cloves, peeled and minced
  5. 1 oz ginger, peeled and minced
  6. 1 lime, half juiced and half cut into wedges
  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 and trimmed
  12. 2 tbsp olive oil*
  13. Salt and 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.
  17. ~This recipe has a spicy ingredient! For low-heat, use spicy ingredients as instructed. For no-heat, omit them entirely.~
Allergens: sesame, soy, wheat
Tools: Aluminum foil, Large pot, Large nonstick skillet
Cook Time
2 Servings  |  30 min 4 Servings  |  40 min

Nutrition (per serving)

CALORIES
610
FAT
18g
CARBOHYDRATES
93g
PROTEIN
18g

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INSTRUCTIONS

1
Start the gnocchi

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

2
Crisp the gnocchi

Heat 2 tsp olive oil in large nonstick skillet over medium-high heat. Add boiled gnocchi and cook, tossing occasionally, until browned in places, 5 to 7 minutes. Remove skillet from heat, add just 1 tsp togarashi, and stir. Transfer to plate and cover to keep warm. Wipe skillet clean. (4-serving meal: use 4 tsp olive oil, 2 tsp togarashi) (TIP: Work in batches for the 4-serving meal.)

3
Cook the aromatics

Heat 1 tbsp olive oil in same skillet over medium-high heat. 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, tomato powder, and butter to skillet with aromatics and stir to combine. Bring to a simmer and season to taste with salt and pepper. Add bok choy and cook until just wilted, 1 to 2 minutes.

5
Serve

Divide miso-tomato butter and bok choy between large plates and top with Japanese gnocchi. Sprinkle with scallion and as much remaining togarashi as you like. Serve with lime wedges. いただきます!

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