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1 lb (450g) baby bok choy (about 4)

1-2 bunch scallions

28 oz (795g) shelf-stable, frozen, or fresh gnocchi (about 4 c)

2 Tbsp extra-virgin olive oil

2-3 Tbsp chili crisp, divided

½ tsp fine sea salt, divided

Freshly ground black pepper

2 tsp toasted sesame oil

1 Tbsp toasted white sesame seeds

½ small lime or lemon, for serving

¾ c (175ml) sour cream

1 Tbsp extra-virgin olive oil

¼ tsp fine sea salt

1 Tbsp lime or lemon juice

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1. Get ready to roast: Heat the oven to 400°F/200°C with an oven rack positioned in the lower third. Rinse the bok choy well and slice them lengthwise into halves or quarters. Rinse and trim the tops and bottoms of the scallions. Finely slice 3 and set them aside for the scallion sour cream and garnish. Cut the rest of the scallions in 2" (5cm) lengths and set aside with the bok choy.

2. Roast the gnocchi: To a sheet pan, add the gnocchi, breaking up any clumps, plus the olive oil, 1-2 Tbsp well-stirred chili crisp, ¼ tsp of the salt, and a good turn of black pepper. Toss to coat the gnocchi, set the pan in the lower third of the oven, and roast for 15 minutes.

3. Make the scallion sour cream: In a small bowl, whisk together about ⅔ of the finely sliced scallions, the sour cream, olive oil, salt, and lime juice. If the cream isn’t thin enough to drizzle, stir in a Tbsp of water at a time until it is.

4. Add the greens: In a large bowl or tray, stir together the baby bok choy, 2" (5cm) scallions, sesame oil, the remaining Tbsp of chili crisp, and ¼ tsp salt.

5. After 15 minutes, remove the pan from the oven, carefully stir in the greens, and even everything out to a single layer. Return to the oven until the white bulbs of the baby bok choy are tender when you slide in a fork and the gnocchi are golden underneath, another 10 minutes or so.

6. To serve: Drizzle with the scallion sour cream, scatter with the remaining finely sliced scallions and sesame seeds, and serve with half a lime to squeeze over top.

Store: Leftover gnocchi and sauce keep well in separate sealed containers in the refrigerator for a few days. Crisp up leftover gnocchi in a little olive oil in a nonstick or cast-iron skillet.

Tags: bok choy, dinner, gnocchi, greens, Italian, main, nut-free, sheet-pan, veg, vegetarian