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Japanese Gnocchi with Miso Tomato Butter & Nori Spice
2 or 4 Serving Dinner

Japanese Gnocchi

with Miso Tomato Butter & Bok Choy

Tags: Nut-Free, Chef's Choice, Quick and Easy
SERVINGS
2 4
PREP & COOK TIME
30 min
CALORIES
620
FAT
23g
CARBOHYDRATES
89g
PROTEIN
16g

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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. 2 tsp togarashi
  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
Tools: Large nonstick skillet, Large pot
SERVINGS
2 4
PREP & COOK TIME
30 min
CALORIES
620
FAT
23g
CARBOHYDRATES
89g
PROTEIN
16g

View Full Nutrition Label


Get Recipes Delivered

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 (1 lime), and cut the other half (1 lime) into wedges. TIP: If you prefer more garlic, add another clove.

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 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 sauteĢ 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.

4
Cook the aromatics

Return the large nonstick 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, 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 as much of the remaining togarashi as you like. Serve with lime wedges. Enjoy!

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