The Simplest, Happiest Sheet-Pan Dinner from Hetty McKinnon | Genius Recipes with Kristen Miglore
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- เผยแพร่เมื่อ 4 ต.ค. 2024
- 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 ►► f52.co/3DaGMAu
SEEN IN THIS VIDEO ►►
Simply Genius cookbook: f52.co/3zjHav9
Food52 Our Very Best Organic Extra Virgin Olive Oil: f52.co/3DCesIK
Fly By Jing Sichuan Chili Crisp: 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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the audio is not that bad!!! These people are being so picky lol yeah it doesn't sound as good as a lav but camera audio isn't going to kill anyone! Chill ppl! Also I didn't know you could buy pre-cooked gnocchi, that's exciting :)
I’m surprised at the harsh and negative comments, so sorry for that! Thanks for the recipe, I got the cookbook and can’t wait to make some of the recipes!❤
I am eager to make this!! It looks tasty, healthy and easily done after a day at work❣️ Thanks so much.
Looks delicious and not too complicated - thank you!!
I’m a body builder and I’m always looking for sheet pan recipes for lunches and dinners - this looks AMAZING. I’m going to make this with a side of baked chicken thighs; I wonder if I could incorporate that chili oil with the chicken too?
This looks delicious!
This recipe piqued my interest. I am one of those people that doesn't like sour cream but watching this put together opened my mind to some other ideas, mainly that bok choy can be dry roasted. Will be trying some of these techniques, thanks! Would like to see more videos of the host as she has a good cadence and sounds great.
I always have to thoroughly rinse bok choy to get any sand out. Do you not have that problem with where you source the bok choy?
When I make gnocchi in a fry pan or grill, I usually soak them for a minute or two in boiling water then drain thoroughly. I use the Trader Joe's shelf stable potato gnocchi.
Does the genius cookbook ship internationally? I am from Singapore
is that gnocchi frozen? Sounds like it when they hit the pan
Hello beautiful, how're you doing today ? Hope you had a great day at work?!.
What is 'chili crisp' like? Never heard of it until now. Would like to get an idea of what its like ie hot, spicy, sweet, tangy, savory, crunchy and soft, etc.
Essentially I'd like to know if it is worth the effort to locate it, etc.
The most popular brand of Chili Crisp is Lao Gan Ma, and it is much more in the crispy, savory, salty domain than the brand used in this recipe. I highly recommend trying it as its definitely unique and very addictive (easily found on amazon and most eastern grocers)
Search "chinese cooking demystified chili crisp" on youtube
I think it's crispy chili oil. I'm assuming the chili flakes in it are a bit crispy. th-cam.com/video/bNJn0q3po6Q/w-d-xo.html
Lao Gan Ma is the most popular brand.
So you don't boil the gnocchi first? Just put them on the pan "raw?"
The shelf-stable gnocchi used in this recipe is pre-cooked before packaging and boiling just heats it through. So, no, do not boil them first.
Sound is bad in this one.
I’m sure they know. She’s got a mic on. I bet it was broken and they didn’t figure it out till the whole video was filmed. They had to rely on the camera mic. Life happens 🤷🏻♀️
Good recipe; terrible audio; and still trying to figure out what the point of the doorbell ring and shot of Kristen picking up the box from her front step was for 🤷♂️
+1 I thought it was a weird segue for an ad but then nothing happened 😂
I think it was a surprise to her. Maybe they did the box shot as a way to explain what the door bell was
It was a surprise during the shoot! As was the issue with the audio. We'll have it fixed for the next episode.
@@food52 Thanks for clearing up the mystery! And, no worries on the audio - these things happen from time to time > took me back to early TH-cam!
If you look (at 8:56), you can see that it's not Kristen picking up the box. Different hair, different shirt, no wedding ring, etc. It's just stock footage, a little joke after the doorbell ring they weren't expecting.
It was pretty tasty but my guests looked at me funny as I ate it from the pan. I wish there was an alternate serving suggestion.
Plates are effective 🤣
Yeah it's on the side of quite not uniform, with the huge bok choy quarters and the small gnocchi. It's probably really good, I would use baby bok choy or cut it so it looks good on a plate.
Where's the protein?
In the pasta
@@8cupsCoffee pasta is just starch carbs
My notes. I've been a foodie longer than you've been alive, I estimate, and I've never heard of chili crisp. But mainly I love the idea of pan roasting gnocchi, because I've always hated it boiled. It's far too rich tasting (fatty?) for my tongue. Making it crispy would solve that problem for me, I reckon. Baby bok choi is my favorite green, ever since I first went to Asian restaurants, and before I went and lived in Asia. I'm a little surprised that you didn't remove all the leaves from the central stem because so often there is dirt hiding at the base of many if not most of the leaves. Some people think of the fleshy part at the base of the leaf as the stem (I don't, I'm a plant guy), but a plant taxonomist may classify it as the petiole, and of course that is the most wonderful feature of bok choi. (I wonder if you know, but once in a while you'll find red baby bok choi at farmers' markets or other up-to-date grocers.) Lastly, if I were to make this, and I probably will if I can find the gnocchi easily, I would substitute full fat yogurt for the sour cream. I always do that trying to make everything just that much healthier.
if you have never heard of chili crisp, you are not a "foodie" and i question your claim that you lived in Asia.
@@blazedroots "Chili crisp" was first commercialized in 1997 and didn't become part of western "foodie" culture until the pandemic hit. There was a whole world that existed before you were born and I suspect John came of age and explored it when your parents were children.
The audio 😬… couldn’t finish this one
We'll have this issue fixed for the next episode 😬
🙄 This recipe is a “missed opportunity” both in execution and flavor. “C-“ at best, please try harder.
Gorden Ramsey pukes and cusses you all out.
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