Gnocchi is a delicious Italian dumpling typically made from potatoes, flour, eggs, and nutmeg. It has a soft, pillowy texture and absorbs flavors beautifully. Gochujang is a sweet, spicy, and umami-rich Korean fermented chili paste. Combining these two ingredients creates a fabulous fusion dish!

The gnocchi soaks up the gochujang sauce, resulting in an explosion of flavors in every bite. This easy recipe transforms simple ingredients into a restaurant-worthy meal. Let's get cooking!

Ingredients Needed

To make this Korean-inspired gnocchi dish, you will need:

Gnocchi - Use store-bought fresh or shelf-stable gnocchi to simplify preparation. Potato or alternate varieties like cauliflower work well.
Gochujang paste - find it at well-stocked grocery stores or Asian markets. The spicy, savory paste is integral for the flavor.
Garlic - minced garlic provides an aromatic base for the sauce.
Vegetables - try onions, tomatoes, mushrooms, spinach etc.
Protein - chicken, shrimp, tofu give a protein boost.
Dairy - cream, cream cheese, and parmesan add richness.
Seasonings - soy sauce, sesame oil, rice vinegar, chili flakes etc.
Herbs - scallions, cilantro, basil add freshness.
Oils - for cooking the aromatics like sesame, olive, and avocado oil.

This flexible recipe allows room for improvisation with whatever ingredients you have on hand! The key is the gochujang flavor pairing with the tender gnocchi.

Prepare the Gnocchi

First, we'll cook the gnocchi:

Bring a large pot of salted water to a boil.
Add gnocchi and cook according to package directions until floating and tender, about 2-3 minutes.
Drain and reserve about 1 cup of starchy cooking liquid. This helps thicken and flavor the sauce.
Tip: Don't overcook gnocchi to a mushy texture. Cook just until plump and tender.

Make the Gochujang Sauce

A flavorful gochujang sauce takes this gnocchi to the next level. Here's how:

Heat oil in a skillet over medium heat. Saute minced garlic briefly until fragrant.
Add gochujang and sauté 1-2 minutes more. The paste will become thicker and aromatic.
Deglaze the pan with a splash of rice vinegar, mirin, wine, etc. to scrape up browned bits.
Add chicken stock, tomatoes, or other veggies to build the sauce. Simmer.
Stir in cream, cream cheese, coconut milk, etc. for richness and body.
Tip: For a vegan sauce, use full-fat coconut milk in place of dairy.

Once the sauce is simmering, we'll add the cooked gnocchi!

Bring it All Together

To finish this delicious dish:

Add the drained gnocchi to the skillet and gently toss to coat in sauce.
Add a splash of starchy cooking liquid if the sauce seems dry. Simmer briefly.
Stir in protein like cooked chicken breast or shrimp at this point if using.
Season to taste with soy sauce, sesame oil, chili flakes, etc.
Garnish with scallions, toasted sesame seeds, cilantro, etc.
Serve immediately while hot and enjoy this flavor-packed gnocchi!

The finished dish should have a thick, luxurious sauce coating each tender pillow of gnocchi. Adjust consistency as needed with more cooking liquid.

Flavor Variations

The basic method remains the same, but you can vary the ingredients to create different flavor profiles:

Spicy Korean Gochujang Gnocchi

Use kimchi instead of plain tomatoes for more spice.
Add gochugaru (Korean chili flakes), fish sauce, and lime juice.
Top with kimchi, chopped peanuts, and cilantro.

Creamy Tomato Gochujang Gnocchi

Saute onions, garlic, and cherry tomatoes as the base.
Finish with cream cheese and basil.

Chicken Broccoli Gochujang Gnocchi

Simmer diced chicken in chicken broth and seasonings.
Add chopped broccoli florets and cooked gnocchi.
Garnish with toasted sesame seeds.

Tofu Mushroom Gochujang Gnocchi

Saute mushrooms, garlic, white miso, ginger.
Add silken tofu, tamari, and rice vinegar.
Top with sliced scallions.

Feel free to improvise with whatever ingredients are on hand! The key flavors are the spicy gochujang paired with pillowy gnocchi.

Cooking Tips

Here are some handy tips:

Use fresh gnocchi within 1-2 days for best texture. Vacuum pack and freeze extra.
Rinse gnocchi with cold water before cooking so they don't stick together.
Undercook gnocchi slightly since they'll cook more in the sauce.
Gently reheat leftovers on the stovetop with a splash of liquid.
Store cooked gnocchi in an airtight container for up to 4 days.
Make the sauce ahead and reheat before adding cooked gnocchi.

Serving Suggestions

This saucy gnocchi is delicious on its own but can be a main course with mix-ins or sides:

Add pan-seared chicken breast, shrimp, or extra firm tofu.
Mix in chopped vegetables like zucchini, spinach, and bell peppers.
Serve with a fresh salad or steamed greens like broccoli.
Enjoy with crusty bread to soak up the tasty sauce.
Sprinkle with chopped herbs like basil, cilantro, or scallions.
Drizzle with chili oil or toasted sesame oil before serving.
Grate parmesan, pecorino, or goat cheese on top.
Serve with kimchi, pickles, or other fermented sides.

However you choose to enjoy it, this gochujang gnocchi is a quick, tasty, and flexible weeknight dinner option!

FAQs

What kind of gnocchi works best?

Potato gnocchi has the classic tender, pillowy texture that works well. But you can also use shelf-stable potato gnocchi for convenience or try alternatives like cauliflower, sweet potato, or spinach gnocchi.

Can I make my own gnocchi?

Absolutely! Homemade gnocchi is delicious but does take more time and skill to prepare. Use your favorite recipe and procedure. Boil and sauce homemade gnocchi the same way.

Is gochujang spicy? Can I adjust the heat level?

Gochujang has a moderately spicy kick from the chilies used. To reduce spiciness, start with less gochujang and add more to taste. Balance with sweetness from honey, maple syrup, etc. For extra heat, add chili flakes or sauce.

What do I do if the sauce seems too thick?

The starch from the gnocchi cooking liquid helps thicken and flavor the sauce. If it gets too thick, stir in more reserved liquid, stock, or cream to loosen it up.

Can I prepare this gluten-free?

Yes! Use gluten-free gnocchi and check that the gochujang and soy sauce are gluten-free varieties. Substitute gluten-free thickeners like cornstarch if needed.

Can I make this vegan?

Absolutely! Omit the dairy and use plant-based substitutes like coconut creamer, vegan cheese, etc. Saute tofu instead of meat. Avoid honey and use maple syrup.

Can I freeze the leftovers?

Yes! Allow to cool completely, then transfer to airtight containers or bags. Thaw in the refrigerator before reheating gently on the stovetop. Add a splash of liquid to prevent sticking.

Conclusion

This gochujang gnocchi recipe takes an Italian classic in a deliciously Korean direction! The sweet and spicy gochujang sauce pairs perfectly with soft, pillowy gnocchi.

Endless variations are possible with different vegetables, proteins, aromatics, and toppings. Best of all, it comes together in under 30 minutes for a fast, fusion weeknight dinner.

Give this one a try if you love combining international flavors! Adjust heat levels, add mix-ins, and serve it up for a mouthwatering meal that will become a new favorite.