Tteokbokki-Style Gnocchi
From McGough's Recipes
Time | Servings |
---|---|
30 Min | 2 |
Ingredients
Gochujang Sauce
- 2 tsp. Cornstarch
- 1/2 c. Low-sodium vegetable broth
- 4 tbsp. Gochujang red pepper paste
- 1 tbsp. Sesame oil
- 1 tbsp. Sugar
- 2 tbsp. Reduced-sodium soy sauce
- 2 tbsp. Rice vinegar
Gnocchi
- 1 (12-oz.) Package fresh gnocchi
- 3 tbsp. Extra-virgin olive oil, divided
- 3 Cloves garlic, minced
- 8 Scallions, cut into 2" pieces, plus more thinly sliced for garnish
- 1 c. Mozzarella
- Sesame seeds, for garnish
Directions
- Whisk together cornstarch and vegetable broth, then add gochujang, sesame oil, sugar, soy sauce, and rice vinegar.
- In a large pot of boiling salted water, cook gnocchi until they float to the surface, 2 to 3 minutes. Using a slotted spoon, transfer gnocchi to a large plate.
- In a large skillet over medium-high heat, heat 2 tablespoons olive oil. Add as many gnocchi as you can fit in a single layer and sear until browned, about 2 minutes. Flip and sear 2 minutes more. Transfer to a plate. Repeat with remaining gnocchi.
- Add remaining 1 tablespoon olive oil and cook garlic and scallions until fragrant, about 1 minute. Add all the gnocchi and the sauce and cook until sauce thickens, 2 to 3 minutes.
- Reduce heat to low and add mozzarella. Cover and let melt, 1 minute. Garnish with scallions and sesame seeds.