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.
INGREDIENTS
- 10 oz fresh gnocchi
- 2 tsp togarashi (divided)
- 1 yellow onion, peeled and diced
- 2 garlic cloves, peeled and minced
- 1 oz ginger, peeled and minced
- 1 lime, half juiced and half cut into wedges
- 2 tbsp white miso paste
- 2 tbsp tomato powder
- 3 tbsp vegan butter
- 6 oz baby bok choy, roughly chopped
- 1 scallion, thinly sliced and trimmed
- 2 tbsp olive oil*
- Salt and pepper*
- *Not included
- Ingredients are listed for 2 servings. If you're making 4 servings, please double your ingredients by using both meal kit bags provided.
- For full ingredient list, see Nutrition.
- ~This recipe has a spicy ingredient! For low-heat, use spicy ingredients as instructed. For no-heat, omit them entirely.~
INSTRUCTIONS
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)
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.)
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)
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 Japanese gnocchi. Sprinkle with scallion and as much remaining togarashi as you like. Serve with lime wedges. いただきます!