Gochujang Gnocchi

This gochujang gnocchi recipe transforms simple store-bought gnocchi into a flavor explosion with the perfect balance of spicy, sweet, and savory notes. The creamy tomato sauce gets its signature heat from Korean gochujang paste, making this a fusion dish that comes together in just 30 minutes for a restaurant-quality meal at home.

The first time I made this recipe, I was looking for a way to use up some gochujang paste left from making bibimbap. What started as a kitchen experiment has become my go-to impressive dinner when friends come over unexpectedly I always have these ingredients ready to go.

Ingredients

• Gnocchi: Pillow soft potato dumplings that absorb the sauce beautifully. Store bought works perfectly here.
• Cherry tomatoes: They blister and burst creating a natural sauce base with sweet notes.
• Gochujang paste: The Korean fermented chili paste adds complex heat and umami. Look for tubs in the international aisle.
• Plant based cream cheese: Creates a luxurious creaminess without dairy. Choose a brand that melts smoothly.
• Soy sauce: Adds depth and saltiness to balance the sweet and spicy elements.
• Garlic and scallions: Provide aromatic foundation. Use fresh garlic not pre minced for best flavor.
• Maple syrup or brown sugar: Balances the heat with subtle sweetness. Real maple syrup provides the most complex flavor.
• Olive oil: Use a good quality one as it forms the base of your sauce.

Step-by-Step Instructions

Blister the Tomatoes:

Heat olive oil in a large skillet over medium low heat. Add cherry tomatoes and stir occasionally until they begin to soften and blister about 5 minutes. The tomatoes should start to release their juices but still maintain some shape. This creates the foundation of our sauce.

Add Aromatics:

Add the white portions of sliced scallions and garlic to the skillet. Sauté for 2 3 minutes until fragrant and softened but not browned. The garlic should become aromatic but not take on any color which would make it bitter.

Create the Sauce Base:

Push ingredients to the side of the pan creating a clear space in the center. Add gochujang paste directly to this spot and cook for 1 2 minutes to bloom its flavors. Add soy sauce and stir everything together while reducing heat to low. This technique concentrates the gochujang flavor before incorporating it.

Cook the Gnocchi:

While the sauce develops boil the gnocchi according to package directions typically 2 3 minutes or until they float to the surface. Importantly reserve 1 cup of the starchy cooking water before draining. This water is crucial for creating the perfect sauce consistency.

Finish the Sauce:

Stir cream cheese and maple syrup into the tomato mixture until smooth. Add the cooked gnocchi and 3/4 cup of reserved cooking water. Stir continuously until a velvety sauce forms that coats each gnocchi piece. Add more cooking water if needed for desired consistency.

Garnish and Serve:

Divide the gnocchi between plates and top with green scallion parts toasted sesame seeds and a drizzle of chili oil if desired. Serve immediately while the sauce is hot and silky.

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My absolute favorite part of this recipe is watching the bright red gochujang melt into the blistered tomatoes creating the most beautiful orange sauce. My partner who typically avoids spicy food always asks for seconds of this dish which speaks to how perfectly balanced the flavors become.

Make Ahead and Storage

This gnocchi dish stays remarkably well in the refrigerator for up to 3 days. The sauce actually improves overnight as the flavors meld together even more deeply. To reheat add a splash of water to loosen the sauce and warm gently on the stovetop over medium low heat. Avoid microwaving if possible as it can make the gnocchi texture too soft.

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Perfect Substitutions

If you cannot find gochujang use 1 tablespoon tomato paste mixed with 1 teaspoon red pepper flakes for a similar flavor profile. For a creamier version traditional cream cheese works beautifully in place of plant based. Shelf stable gnocchi works perfectly but for an elevated version try refrigerated fresh gnocchi which has an even more tender texture.

Serving Suggestions

This gochujang gnocchi pairs wonderfully with a simple side salad dressed with rice vinegar and sesame oil to complement the Korean flavors. For protein add crispy tofu or roasted shrimp on top just before serving. The sauce is so delicious you might want to have some crusty bread on hand to soak up every last drop.

The History Behind the Fusion

This recipe beautifully represents modern fusion cuisine combining traditional Italian gnocchi with Korean gochujang. Korean food has gained immense popularity in recent years with gochujang becoming a staple in many American pantries. This humble fermented paste dates back to the 16th century in Korea and was traditionally made in earthenware pots buried in the ground to ferment slowly under perfect conditions.

Frequently Asked Questions

→ How can I adjust the spice level?

Reduce the gochujang paste to 1 tablespoon or replace part of it with tomato paste for a milder sauce. You can also increase it to 2 tablespoons if you prefer more heat.

→ What can I use instead of plant-based cream cheese?

You can use dairy cream cheese or even a homemade tofu cream cheese alternative. Adjust the amount to get the right creamy consistency.

→ Can I use other vegetables in this dish?

Yes, feel free to add diced zucchini, bell peppers, spinach, or mushrooms. Sauté them with the garlic and scallions for best results.

→ What is the purpose of the cooking water?

The starchy cooking water is used to create a velvety sauce and to adjust the consistency. It helps bind the flavors together and makes the dish saucier.

→ How do I store leftovers?

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet with a splash of water to maintain the sauce's creamy texture.

→ Can I make this gluten-free?

Yes, you can use gluten-free gnocchi or make your own using gluten-free flour. Ensure other ingredients like soy sauce use a gluten-free version.