SHEET PAN CHILI CRISP GNOCCHI AND VEGETABLES

 From Hetty McKinnon, via Food52

Ingredients:

For Gnocchi/vegetables:

1 package shelf-stable gnocchi, usually 17.5 oz (500g) (more is OK, just increase oil and chili crisp amounts slightly)

1 or 2 yukon gold potatoes, cut into 1/2" cubes

3 T olive oil (try garlic-infused?)

2 to 3 T Lao Gan Ma chili crisp, divided

3/4 t salt, divided

Freshly ground black pepper

4 Japanese eggplants, 10"-12" long

2 large or 4 small heads of bok choy

1 bunch scallions, divided

2 t toasted sesame oil

For Scallion Sour Cream:

8 oz sour cream

1/2 package of lipton french onion dip mix

2 scallions, finely sliced

Juice of 1/2 lime or lemon

Methodology:

Preheat oven to 400°F.

Bring a pot of salted water to boil, cook the gnocchi and potato cubes for the time listed on the gnocchi package (usually 2-5 minutes).  

While the gnocchi and potatoes are cooking, add 2 T olive oil, 1 T chili crisp, 1/4 t salt and 1/2 t black pepper to a large bowl.  Stir to combine.  Drain the gnocchi and potatoes and add to the large bowl.  Mix well and spread out in one layer on a large sheet pan, leaving some space free.  Place into the preheated oven and set a timer for 15 minutes.

Slice the eggplants in half, then cut on the diagonal into pieces 1 1/2"-2" long.  Mix another 1 T olive oil, 1 T chili crisp and 1/4 t salt in the large bowl, add the eggplant and toss to combine.  Take the sheet pan out of the oven and add the eggplant, trying to place the pieces cut-side down, so they make full contact with the pan.  Return the pan to the oven and roast for the remaining time.

Cut/tear the bok choy into quarters (if large), or halves (if small). Cut all but two scallions in half, then into 2" lengths (thinly slice and save the remaining 2 scallions, 1/3 for garnish, 2/3 for the scallion sour cream).  Toss the bok choy and scallions in the large bowl with 2 t sesame oil, 1 t chili crisp, and 1/4 t salt.

Once the 15 minute roast time has elapsed, and the scallions and bok choy to the sheet pan and return to the oven until the white bulbs of the bok choy and scallions are tender, about 10-12 minutes. Remove from oven and serve with scallion sour cream.

In a small bowl, mix sour cream, 2/3 of sliced scallions, french onion dip mix, and lime juice.