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-servings: reserve 2 cups pasta water, use 2 tsp olive oil)

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 and stir in just 1 tsp togarashi. Transfer to plate and cover to keep warm. Wipe skillet clean. (4-servings: use 4 tsp olive oil, 2 tsp togarashi) (TIP: Crispy gnocchi in batches for 4-servings.)

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-servings: use 2 tbsp olive oil)

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.

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