Ingredients:
\nGnocchi
\n 1 pound(450g) baby bok choy (about 4)
\n 1 to 2 bunchesscallions
\n 28 ounces(795g) shelf-stable, frozen, or fresh gnocchi (about 4 cups)
\n 2 tablespoonsextra-virgin olive oil
\n 2 to 3 tablespoonschili crisp, such as Fly By Jing brand, divided
\n 1\/2 teaspoonfine sea salt, divided
\n Freshly ground black pepper
\n 2 teaspoonstoasted sesame oil
\n 1 tablespoontoasted white sesame seeds
\n 1\/2 small lime or lemon, for serving
\nScallion Sour Cream
\n 3\/4 cup(175ml) sour cream
\n 1 tablespoonextra-virgin olive oil
\n 1\/4 teaspoonfine sea salt
\n 1 tablespoonlime or lemon juice<\/p>\n
Directions: <\/p>\n
Get ready to roast: Heat the oven to 400\u00b0F (200\u00b0C) with an oven rack positioned in the lower third. Rinse the bok choy well and, on a large cutting board with a chef\u2019s knife, slice them lengthwise into halves or quarters\u2014aim for something that looks roughly like the photo above. Rinse and trim the tops and bottoms of the scallions. Finely slice 3 and set them aside for the scallion sour cream and garnish. Cut the rest of the scallions in 2-inch (5cm) lengths and set aside with the bok choy.
\nRoast the gnocchi: To a sheet pan, add the gnocchi, breaking up any clumps, plus the olive oil, 1 to 2 tablespoons well-stirred chili crisp (according to your spice tolerance), 1\u20444 teaspoon of the salt, and a good turn of black pepper. Toss with a wooden spoon to coat the gnocchi, set the pan in the lower third of the oven, and roast for 15 minutes.<\/p>\n
Make the scallion sour cream: In a small bowl, whisk together about two-thirds of the finely sliced scallions, the sour cream, olive oil, salt, and lime juice. If the cream isn\u2019t thin enough to drizzle, stir in a tablespoon of water at a time until it is.
\nAdd the greens: In a large bowl or tray, stir together the baby bok choy, 2-inch (5cm) scallions, sesame oil, the remaining tablespoon of chili crisp, and 1\u20444 teaspoon salt.<\/p>\n
After 15 minutes, remove the pan from the oven with oven mitts, carefully stir in the greens, and even everything out to a single layer. Return to the oven until the white bulbs of the baby bok choy are tender when you slide in a fork and the gnocchi are golden underneath, another 10 minutes or so.
\nEat: Drizzle with the scallion sour cream, scatter with the remaining finely sliced scallions and sesame seeds, and serve with half a lime to squeeze over top.<\/p>\n
Store: Leftover gnocchi and sauce keep well in separate sealed containers in the refrigerator for a few days. Crisp up leftover gnocchi in a little olive oil in a nonstick or cast-iron skillet.<\/p>\n","protected":false},"excerpt":{"rendered":"
Ingredients: Gnocchi 1 pound(450g) baby bok choy (about 4) 1 to 2 bunchesscallions 28 ounces(795g) shelf-stable, frozen, or fresh gnocchi (about 4 cups) 2 tablespoonsextra-virgin olive oil 2 to 3 tablespoonschili crisp, such as Fly By Jing brand, divided 1\/2 teaspoonfine sea salt, divided Freshly ground black pepper 2 teaspoonstoasted sesame oil 1 tablespoontoasted white… » read more<\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1,20],"tags":[],"class_list":["post-1796","post","type-post","status-publish","format-standard","hentry","category-recipes","category-u-s-recipes"],"_links":{"self":[{"href":"https:\/\/331333.xyz\/index.php\/wp-json\/wp\/v2\/posts\/1796","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/331333.xyz\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/331333.xyz\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/331333.xyz\/index.php\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/331333.xyz\/index.php\/wp-json\/wp\/v2\/comments?post=1796"}],"version-history":[{"count":0,"href":"https:\/\/331333.xyz\/index.php\/wp-json\/wp\/v2\/posts\/1796\/revisions"}],"wp:attachment":[{"href":"https:\/\/331333.xyz\/index.php\/wp-json\/wp\/v2\/media?parent=1796"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/331333.xyz\/index.php\/wp-json\/wp\/v2\/categories?post=1796"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/331333.xyz\/index.php\/wp-json\/wp\/v2\/tags?post=1796"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}