Gochujang Gnocchi (Print Version)
# Ingredients:
01 -
1 tablespoon olive oil
02 -
1 pint cherry tomatoes
03 -
2 scallions, thinly sliced with whites and greens divided
04 -
3 cloves garlic, thinly sliced
05 -
1–2 tablespoons gochujang paste
06 -
1 tablespoon soy sauce
07 -
3 tablespoons plant-based cream cheese
08 -
2–3 teaspoons maple syrup or brown sugar (optional)
09 -
1 package of gnocchi
10 -
Salt to taste
→ Garnish & Additional Veg Recommendations
11 -
Toasted sesame seeds
12 -
Chili oil
13 -
Zucchini, cubed (optional)
# Instructions:
01 -
Bring a large saucepan filled with water and a generous amount of salt to a boil.
02 -
To a large skillet over medium-low heat, add olive oil and warm it through. Add the cherry tomatoes, stir to coat in oil, then occasionally stir until the tomatoes begin to blister, about 5 minutes.
03 -
Add the white portion of the scallions along with the garlic to the skillet and sauté for 2–3 minutes until softened and fragrant.
04 -
Move the mixture away from the center of the pan, then add the gochujang paste and sauté for 1–2 minutes. Add the soy sauce and stir it in with the rest of the mixture in the pan while turning the heat down to low.
05 -
Cook the gnocchi according to the package instructions and reserve a cup of the cooking water.
06 -
To the skillet, stir in the plant-based cream cheese and maple syrup. Add the cooked gnocchi along with 3/4 cup of the reserved cooking water. Stir well to combine until the sauce is smooth and creamy. If needed, add an additional splash of reserved cooking water to thin out the sauce to your liking.
07 -
Divide the gnocchi into portions, then serve topped with chili oil, the remaining scallion greens, and sesame seeds.
# Notes:
01 -
Reserve the starchy cooking water to adjust the sauce consistency as needed.
02 -
Adjust spiciness by replacing 1 tablespoon of gochujang with tomato paste if preferred.
03 -
Maple syrup or sugar balances the savory and spicy flavors in the dish but is optional.
04 -
Add diced zucchini or other vegetables to enhance the dish.