Description
Gochujang Gnocchi is a bold and comforting fusion dish combining soft, pillowy gnocchi with a spicy, umami-rich gochujang cream sauce. This recipe blends Italian and Korean flavors in a rich, savory, and slightly sweet dish perfect for easy weeknight dinners or impressing guests with minimal effort.
Ingredients
Scale
Main Ingredients
- 1 lb potato gnocchi (store-bought or homemade)
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 1 tablespoon gochujang (Korean chili paste)
- ½ tablespoon soy sauce
- ½ tablespoon rice vinegar
- ½ cup heavy cream
- ¼ cup whole milk
- 1 tablespoon unsalted butter
- 1 teaspoon sugar (optional, to balance heat)
- Salt and pepper, to taste
Garnishes
- 1 green onion, sliced
- Sesame seeds
Instructions
- Cook Gnocchi: Bring a large pot of salted water to a boil. Add the potato gnocchi and cook until they float to the surface, about 2 to 3 minutes. Drain and set aside.
- Sauté Garlic: Heat the olive oil in a large skillet over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant, being careful not to burn it.
- Make Sauce Base: Stir in the gochujang, soy sauce, rice vinegar, and sugar (if using) into the skillet. Cook for 30 seconds while stirring to combine and release the flavors.
- Add Cream and Butter: Reduce heat to low and add the heavy cream, whole milk, and unsalted butter. Stir continuously for 3 to 4 minutes until the sauce is smooth, thickened slightly, and well blended.
- Toss Gnocchi in Sauce: Add the cooked gnocchi to the skillet and gently toss to coat all pieces evenly with the sauce. Simmer for an additional 1 to 2 minutes until heated through and the sauce clings nicely to the gnocchi.
- Season and Garnish: Season the dish with salt and pepper to taste. Serve immediately, garnished with sliced green onions and a sprinkle of sesame seeds for added texture and flavor.
Notes
- Adjust the amount of gochujang to suit your spice preference.
- Add sautéed mushrooms, crispy tofu, or shredded chicken for extra protein.
- For a dairy-free version, substitute heavy cream and butter with coconut milk and plant-based butter or cream alternatives.
- This dish pairs well with a simple green salad or steamed vegetables to balance the richness.
