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, on a large cutting board with a chef’s knife, slice them lengthwise into halves or quarters—aim for something that looks roughly like the photo above. 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-inch (5cm) lengths and set aside with the bok choy.

Roast the gnocchi: To a sheet pan, add the gnocchi, breaking up any clumps, plus the olive oil, 1 to 2 tablespoons well-stirred chili crisp (according to your spice tolerance), ¼ teaspoon of the salt, and a good turn of black pepper. Toss with a wooden spoon to coat the gnocchi, set the pan in the lower third of the oven, and roast for 15 minutes.

Make the scallion sour cream: In a small bowl, whisk together about two-thirds 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 tablespoon of water at a time until it is.

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

After 15 minutes, remove the pan from the oven with oven mitts, 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.

Eat: 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.