20 Minute Gnocchi Over Wilted Bok Choy

The other day I happened to miss breakfast, so I opted for a heavy and early lunch. I was determined to make something quick out of the farm share produce. You may not have frozen, homemade gnocchi on hand, so a good alternative would be frozen tortellini or ravioli. I think the wilted greens nicely balance a rich main like gnocchi or stuffed pasta.

Check out my 5.16.10 posting for the gnocchi recipe. I made it with ricotta.

Gnocchi over wilted bok choy (and sauteed bok choy stems)

bok choy or other greens

minced garlic

frozen homemade gnocchi (or store-bought tortellini or ravioli)

1.) Bring a saucepan of water to a boil. Add salt.

2.) Heat a skillet with 1 tbsp of olive oil over medium-high heat.

3.) Prepare, wash, and spin the bok choy. Dice the stems.

4.) Sautee the bok choy stems (sprinkle on salt and pepper) until slightly softened.

5.) Add the gnocchi to the boiling, salted water.

6.) Place the cooked stems in a bowl. Add the greens to the hot skillet (sprinkle on salt and pepper) and toss until wilted. Add minced garlic and cook until aromatic. Place the greens in the bowl with the stems.

7.) Add another tbsp of olive to the pan and add the boiled gnocchi. Pan-fry the gnocchi until golden.

8.) Place the greens and stems onto a plate. Add the gnocchi on top. Finish with a little salt, pepper and olive oil.

Below: If you made this dish with Costco ravioli and chinese cabbage, this is what it might look like.