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

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