Japanese Gnocchi

🥘 Ingredients

• water
• gnocchi 10 oz
• olive oil 1 tsp
• olive oil 2 tsp
• togarashi 1 tsp
• olive oil 1 tbsp
• onion 1
• garlic 2 cloves
• fresh ginger 1 oz
• lime juice ½ lime
• white miso paste 2 tbsp
• tomato powder 2 tbsp
• vegan butter 3 tbsp
• salt
• pepper
• baby bok choy 6 oz
• scallion 1
• togarashi 1 tsp
• lime ½

Start the gnocchi

1. 1

   Bring a large pot of salted - water to a boil. Add gnocchi to the boiling water and cook until they float to the surface, 3 minutes to 5 minutes . Reserve 1 cup cooking water, drain the gnocchi, and toss cooked gnocchi with - olive oil to prevent sticking.

Crisp the gnocchi

1. 1

   Heat - olive oil in a large nonstick skillet over medium-high heat. Add &gnocchi and sauté until browned in places, 5 minutes to 7 minutes . Remove skillet from heat, add togarashi , and stir. Transfer crisped gnocchi to a plate and cover to keep warm.

Cook the aromatics

1. 1

   Return the large nonstick skillet to medium-high heat with - olive oil . Add onion , peeled and diced, garlic , peeled and minced, and fresh ginger , peeled and diced. Cook until softened, 3 minutes to 5 minutes .

Make the miso tomato butter

1. 1

   Add 2 tbsp of the reserved cooking water, lime juice , white miso paste , tomato powder , and vegan 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 baby bok choy , roughly chopped, to the skillet and cook until just wilted, 1 minute to 2 minutes .

Serve

1. 1

   Divide the miso tomato butter and baby bok choy between large plates and top with the Japanese gnocchi. Sprinkle with scallion , thinly sliced, and as much of the remaining togarashi as you like. Serve with lime wedges. Enjoy!