Tteokbokki-Style Gnocchi

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

1. Whisk together cornstarch and vegetable broth, then add gochujang, sesame oil, sugar, soy sauce, and rice vinegar.
2. 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.
3. 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.
4. 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.
5. Reduce heat to low and add mozzarella. Cover and let melt, 1 minute. Garnish with scallions and sesame seeds.

Link to recipe