Sheet Pan Gnocchi With Chili Crisp Baby Bok Choy From Hetty McKinnon
Ingredients
- Gnocchi
- 1 pound (450g) baby bok choy (about 4)
- 1 to 2 bunches scallions
- 28 ounces (795g) shelf-stable, frozen, or fresh gnocchi (about 4 cups)
- 2 tablespoons extra-virgin olive oil
- 2 to 3 tablespoons chili crisp, such as Fly By Jing brand, divided
- 1/2 teaspoon fine sea salt, divided
- Freshly ground black pepper
- 2 teaspoons toasted sesame oil
- 1 tablespoon toasted white sesame seeds
- 1/2 small lime or lemon, for serving
- Scallion Sour Cream
- 3/4 cup (175ml) sour cream
- 1 tablespoon extra-virgin olive oil
- 1/4 teaspoon fine sea salt
- 1 tablespoon lime or lemon juice
Instructions
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