Crispy Sheet Pan Gnocchi and Bok Choy with Scallion Cream

One pan dinners can be game changer on busy weeknights but I often find the flavor and texture comes up short. Not this recipe! Roasting, frozen gnocchi, straight from the freezer, results in a crispy exterior and soft, pillowy interior. Everything gets coated with chili crunch oil and drizzled with a creamy yogurt sauce, adding a fabulous flavor combination. It’s so fast and easy, with only one pan to clean. Note: I used frozen gnocchi because it did not all the preservatives that are added to shelf-stable gnocchi. Recipe adapted from Food52 Simply Genius.

Crispy Sheet Pan Gnocchi with Bok Choy


Gnocchi and Bok Choy

16 ounce package store-bought frozen Gnocchi, about 4 cups

1 tablespoon extra virgin olive oil

2-3 tablespoons chili crisp, such as S&B Crunchy Garlic with Chili Oil, divided

1/2 teaspoon salt, divided

ground black pepper

1 pound baby Bok choy, well rinsed and dried

2 bunches scallions

2 teaspoons sesame oil

1 tablespoon toasted sesame seeds

1/2 lime cut into wedges

Scallion Cream

3/4 cup fat-free, plain yogurt

1-2 teaspoons lime juice

1-2 teaspoons chili crunch


  1. Heat oven to 400 degrees. Line a separate sheet pan with parchment paper. Add the frozen gnocchi, breaking up any clumps. Add 1 tablespoon olive oil, 1 tablespoon chili crunch. 1/4 teaspoon salt and a few turns black pepper. Toss to coat the gnocchi. Roast in oven for about 15 minutes.
  2. Slice Bok choy length wise in half or quarters (depending on size) and place in a large bowl or on a sheet pan. Finely slice 2 scallions and set aside for the scallion cream. Cut the rest of scallions in 2-inch lengths and add with the Bok choy. Add 2 teaspoons sesame oil, 1 tablespoon chili crisp and 1/4 tsp salt to the Bok choy and scallions. Toss together and set aside.
  3. Make the scallion cream. In a small bowl, whisk together the reserved chopped scallions, yogurt, lime juice, and 1-2 teaspoons chili crunch.
  4. After gnocchi has baked for 15 minutes, remove from oven. Add the Bok choy/scallion mixture on top of gnocchi and carefully stir so everything is combined in a single layer. Return to the oven until white part of Bok choy is tender, about 10 minutes. Don’t over bake or the gnocchi’s will get dry.
  5. Remove from oven and drizzle with scallion cream, scatter with 1 tablespoon of sesame seeds. Serve with lime wedges to squeeze over top.

To reheat leftovers, using a nonstick pan, add a little olive oil and cook to recrisp the gnocchi/bok choy mixture.

Note: Chili crisp can range from mild to very spicy so adjust the amount you use accordingly.

Recipe adapted from Food52 Simply Genius.

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