This sheet-pan gnocchi that author Hetty McKinnon created for the Simply Genius cookbook might be its highest form. While the gnocchi toasts, theres just a bit more to do: Toss hunks of baby bok choy and scallions in more chili crisp and toasted sesame oil to pile into the pan for the last 10 minutes. And whisk more scallions into sour cream to drizzle over the hot, crispy gnocchi and bright greens in the pan. Dinner is done. GET THE RECIPE https://f52.co/3DaGMAuSEEN IN THIS VIDEO Simply Genius cookbook: https://f52.co/3zjHav9Food52 Our Very Best Organic Extra Virgin Olive Oil: https://f52.co/3DCesIKFly By Jing Sichuan Chili Crisp: https://f52.co/3zitnVYPREP TIME: 15 minutesCOOK TIME: 25 minutesSERVES: 4INGREDIENTS Gnocchi1 pound (450g) baby bok choy (about 4)1 to 2 bunches scallions28 ounces (795g) shelf-stable, frozen, or fresh gnocchi (about 4 cups)2 tablespoons extra-virgin olive oil2 to 3 tablespoons chili crisp, such as Fly By Jing brand, divided1/2 teaspoon fine sea salt, dividedFreshly ground black pepper2 teaspoons toasted sesame oil1 tablespoon toasted white sesame seeds1/2 small lime or lemon, for servingScallion Sour Cream3/4 cup (175ml) sour cream1 tablespoon extra-virgin olive oil1/4 teaspoon fine sea salt1 tablespoon lime or lemon juiceSUBSCRIBE TO FOOD52 https://f52.co/2HN7Dp8CONNECT WITH FOOD52Web: https://food52.comFacebook: https://www.facebook.com/food52Instagram: https://www.instagram.com/Food52Pinterest: https://www.pinterest.com/food52Twitter: https://twitter.com/Food52TikTok: https://www.tiktok.com/@food52Food52 newsletter: https://f52.co/newsletterABOUT FOOD52As a one-stop shop for joyful living, Food52 connects discerning home cooks with the interests they're passionate about via award-winning food and lifestyle content across platforms. We provide our audience with the recipes and solutions they crave to eat thoughtfully, live joyfully, entertain beautifully, and travel differently.
