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
3/4 cup fat-free, plain yogurt
1-2 teaspoons lime juice
1-2 teaspoons chili crunch
- 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.
- 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.
- Make the scallion cream. In a small bowl, whisk together the reserved chopped scallions, yogurt, lime juice, and 1-2 teaspoons chili crunch.
- 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.
- 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.