| 1. Prepare the produce.
Set a large pot of salted water over high heat to boil for the gnocchi. Peel and dice the onion. Peel and mince the garlic and ginger. Trim and chop the bok choy. Thinly slice the scallion. Halve the lime and cut half into wedges. |
2. Start the gnocchi.
Add the gnocchi to the large pot of boiling water and cook until they float to the surface, about 3 to 5 minutes. Once cooked, reserve 1 cup pasta water then drain the cooked gnocchi and toss with 1 tsp olive oil to prevent sticking.
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3. Crisp the gnocchi.
Place a large nonstick skillet over medium-high heat with 2 tsp olive oil. Once hot, add the, cooked gnocchi and cook, tossing occasionally, until browned in places, about 5 to 7 minutes. Remove the skillet from heat, add just ½ tsp nori spice, toss to coat evenly, then transfer the gnocchi to a plate. Cover with foil to keep warm.
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| 4. Start the miso tomato butter.
Return the skillet to medium-high heat with 1 tbsp olive oil. Once hot, add the diced onion, minced garlic, minced ginger, and a pinch of salt and pepper. Cook until softened, about 3 to 5 minutes. |
5. Finish the miso tomato butter.
Add the white miso paste, tomato paste, butter, reserved pasta water, and the juice of just half the lime to the skillet. Stir to combine, bring to a boil, and reduce heat to low. Taste miso tomato butter, and adjust seasoning with salt and pepper as needed. Add the chopped bok choy to the skillet and cook, tossing occasionally, until just wilted, about 1 to 3 minutes. |
6. Serve.
Pick the basil leaves and tear into bite-sized pieces. Divide the miso tomato butter between large plates. Top with the sliced scallion, gnocchi, the remaining nori spice and basil. Serve the Japanese gnocchi with lime wedges. |
