with Miso Tomato Butter & Bok Choy
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- 1 onion
- 2 garlic cloves
- 1 oz fresh ginger
- 6 oz baby bok choy
- 1 scallion
- 1 lime
- 10 oz fresh gnocchi
- 2 tsp togarashi
- 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
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 (one lime), and cut the other half (one lime) into wedges. TIP: If you prefer more garlic, add another clove.
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 gnocchi, and toss cooked gnocchi with 1 tsp (2 tsp) olive oil to prevent sticking.
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 1 tsp (2 tsp) togarashi, and stir. Transfer crisped gnocchi to a plate and cover to keep warm. TIP: Work in batches for the 4 serving. We'll use this skillet again in the next step.
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.
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.
Divide the miso tomato butter and baby bok choy between large plates and top with the Japanese gnocchi. Sprinkle with sliced scallion and as much of the remaining togarashi as you like. Serve with lime wedges. Enjoy!