Japanese Gnocchi

with Miso Tomato Butter & Nori Spice

dinner

Tomatoes Root Vegetables Pasta Nuts Lime Leafy Greens Fruit Coconut Bok Choy Dinner Fusion Winter Recipes Spring Recipes Seasonal Menu Chef's Choice
SERVINGS
2 4
PREP & COOK TIME
40 min
CALORIES
660
FAT
22g
CARBOHYDRATES
101g
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, tree nut (coconut), wheat
Nutrition

TOOLS

  • Large pot
  • Large nonstick skillet

INSTRUCTIONS

1
Prepare the produce

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.

2
Start the gnocchi

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.

3
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 and add just 2 tsp (4 tsp) smoked nori spice, stir, and transfer crisped gnocchi to a plate. Cover to keep warm.

4
Cook the aromatics

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.

5
Finish the sauce

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.

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. Bon appétit!