The Simplest, Happiest Sheet-Pan Dinner from Hetty McKinnon | Genius Recipes with Kristen Miglore

This sheet-pan gnocchi that author Hetty McKinnon created for the Simply Genius cookbook might be its highest form. While the gnocchi toasts, there’s 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/3DaGMAu

SEEN IN THIS VIDEO ►►
Simply Genius cookbook: https://f52.co/3zjHav9
Food52 Our Very Best Organic Extra Virgin Olive Oil: https://f52.co/3DCesIK
Fly By Jing Sichuan Chili Crisp: https://f52.co/3zitnVY

PREP TIME: 15 minutes
COOK TIME: 25 minutes
SERVES: 4

INGREDIENTS
Gnocchi
1 pound (450g) baby bok choy (about 4)
1 to 2 bunches scallions
28 ounces (795g) shelf-stable, frozen, or fresh gnocchi (about 4 cups)
2 tablespoons extra-virgin olive oil
2 to 3 tablespoons chili crisp, such as Fly By Jing brand, divided
1/2 teaspoon fine sea salt, divided
Freshly ground black pepper
2 teaspoons toasted sesame oil
1 tablespoon toasted white sesame seeds
1/2 small lime or lemon, for serving

Scallion Sour Cream
3/4 cup (175ml) sour cream
1 tablespoon extra-virgin olive oil
1/4 teaspoon fine sea salt
1 tablespoon lime or lemon juice

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