If you’re craving a dish that brings together the comforting pillowy texture of gnocchi with a punch of bold Korean flavor, this Gochujang Gnocchi Recipe is your new kitchen hero. Imagine soft gnocchi swimming in a luxuriously creamy, slightly spicy sauce that’s rich with the umami of gochujang and a hint of sweetness, all brightened up by fresh baby spinach and a sprinkle of sesame seeds. It’s fusion cooking at its most comforting and satisfying, perfect for when you want something unique yet utterly cozy.
Ingredients You’ll Need
Ingredients You’ll Need
Gathering these simple but essential ingredients is the first step to mastering this delightful dish. Each component plays a key role, from the tender potato gnocchi that forms the base, to the gochujang paste bringing that signature spicy kick, to the creamy sauce that ties everything together with luscious texture.
- Potato gnocchi, 1 pound: Choose shelf-stable or fresh for that soft, pillowy bite.
- Butter, 2 tablespoons: Adds richness and helps create a silky sauce base.
- Olive oil, 1 tablespoon: Perfect for sautéing the aromatics without burning them.
- Yellow onion, 1 small diced: Brings sweetness and depth when softened.
- Garlic, 3 cloves minced: Infuses the sauce with a warm, fragrant layer.
- Gochujang, 2 tablespoons: The star ingredient that delivers spice and umami.
- Tomato paste, 1 tablespoon: Adds tang and richness.
- Soy sauce, 1 tablespoon: Lends a salty, savory note balancing the sweetness.
- Honey, 1 tablespoon: Softens the heat with gentle sweetness.
- Heavy cream, 1 cup: Creates that luscious, velvety texture everyone loves.
- Vegetable broth, 1/2 cup: Keeps the sauce light and flavorful.
- Salt, 1/2 teaspoon: Essential for seasonings to pop.
- Black pepper, 1/4 teaspoon: Adds mild heat and complexity.
- Baby spinach, 2 cups: For brightness and a fresh green boost.
- Green onions, 2 sliced: A fresh, crisp topping that finishes the dish perfectly.
- Sesame seeds, 1 teaspoon: Adds a delightful crunch and nutty aroma.
How to Make Gochujang Gnocchi Recipe
Step 1: Cook the Gnocchi
Start by bringing a large pot of salted water to a boil. Drop your gnocchi in and cook them just until they float to the surface—this means they’re perfectly tender and ready. Drain carefully and set aside so you can focus on making the sauce.
Step 2: Build Your Flavor Base
In a large skillet over medium heat, melt the butter with olive oil. Toss in the diced yellow onion and cook until it softens and turns translucent, which brings out its natural sweetness. Add the minced garlic and sauté for about 30 seconds until fragrant—this little step makes all the difference.
Step 3: Add the Bold Gochujang and Tomato Paste
Now comes the magic of our Gochujang Gnocchi Recipe. Stir in the gochujang and tomato paste, cooking for about a minute to deepen their flavors and create a rich, aromatic base for your sauce. This is where the layers of flavor start to build.
Step 4: Make the Creamy Sauce
Pour in the soy sauce, honey, heavy cream, and vegetable broth, stirring everything gently. Let the mixture come to a slow simmer, allowing the ingredients to meld. Add salt and black pepper to season, adjusting to your taste. This creamy sauce is what makes the dish irresistibly luscious.
Step 5: Combine and Finish with Greens
Gently fold the cooked gnocchi into the sauce, stirring until every piece is luxuriously coated. Let the gnocchi simmer in the sauce for 2 to 3 minutes so it thickens and clings perfectly. Finish by stirring in the fresh baby spinach until just wilted, adding color and a mellow flavor balance to the spicy sauce.
How to Serve Gochujang Gnocchi Recipe
Garnishes
Topping your dish with sliced green onions and a sprinkle of sesame seeds adds that extra layer of freshness, crunch, and aroma. These small touches elevate the dish visually and in flavor, making every bite exciting.
Side Dishes
This Gochujang Gnocchi Recipe pairs beautifully with simple sides like a crisp cucumber salad or steamed broccoli, which bring a cooling contrast to the spicy, creamy gnocchi. Light pickled vegetables also work wonderfully to cut through the richness.
Creative Ways to Present
For a fun twist, serve this gnocchi in shallow bowls and garnish with a drizzle of toasted sesame oil or a spoonful of chili crisp for extra heat. You can even scatter crushed roasted peanuts for an added crunch. Presentation can be playful and personalized.
Make Ahead and Storage
Storing Leftovers
Leftover gnocchi can be stored in an airtight container in the refrigerator for up to 3 days. Because of the creamy sauce, be sure to give it a good stir and maybe add a splash of broth or cream when reheating to revive its creamy texture.
Freezing
While the gnocchi itself freezes well, the cream-based sauce might separate upon thawing. For best results, freeze cooked gnocchi separately and prepare the sauce fresh when ready to eat, then toss together just before serving.
Reheating
Reheat gently over medium-low heat on the stovetop, stirring frequently. Adding a little broth or cream will help loosen the sauce and keep the dish silky and smooth as it warms through.
FAQs
Can I use store-bought gnocchi for this Gochujang Gnocchi Recipe?
Absolutely! Store-bought potato gnocchi work perfectly and make this recipe quick and accessible without compromising on taste or texture.
Is it possible to make this dish vegan?
Yes, swap the butter for a plant-based alternative and replace heavy cream with coconut milk or a creamy non-dairy option. Just make sure your gochujang and soy sauce are vegan-friendly too.
How spicy is the dish, and can I adjust the heat?
This recipe strikes a nice balance with gochujang’s mild heat, but if you prefer it spicier, simply add more gochujang or a teaspoon of chili crisp for an extra kick.
Can I prep ingredients ahead of time?
Definitely! You can dice the onions and mince the garlic up to a day ahead. Having these ready will speed up your cooking process without sacrificing freshness.
What’s the best way to serve leftovers?
Leftovers taste great gently reheated on the stovetop with a bit of added broth. They also make an excellent filling for wraps or a flavorful addition to a grain bowl.
Final Thoughts
This Gochujang Gnocchi Recipe is one of those dishes you need in your weeknight rotation for its irresistible combination of creamy comfort and exciting Korean-inspired flavor. It’s quick to make, uses simple ingredients, and feels special enough to impress anyone at your dinner table. Give it a try—you’re going to love every bite!
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Gochujang Gnocchi Recipe
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Fusion
- Diet: Vegetarian
Description
Gochujang Gnocchi is a creamy and spicy fusion dish that combines tender potato gnocchi with a rich gochujang-infused sauce. The sauce, made with butter, olive oil, garlic, and a blend of savory and sweet ingredients like soy sauce and honey, creates a perfect balance of flavors. Baby spinach adds a fresh element while green onions and sesame seeds provide a delightful garnish. This vegetarian main course is quick to prepare and offers a comforting yet exciting meal.
Ingredients
Main Ingredients
- 1 pound potato gnocchi (shelf-stable or fresh)
- 2 tablespoons butter
- 1 tablespoon olive oil
- 1 small yellow onion, diced
- 3 cloves garlic, minced
- 2 tablespoons gochujang
- 1 tablespoon tomato paste
- 1 tablespoon soy sauce
- 1 tablespoon honey
- 1 cup heavy cream
- 1/2 cup vegetable broth
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 cups baby spinach
- 2 green onions, sliced
- 1 teaspoon sesame seeds
Instructions
- Cook Gnocchi: Bring a large pot of salted water to a boil. Add the potato gnocchi and cook according to package instructions until they float to the surface, indicating doneness. Drain well and set aside.
- Sauté Aromatics: In a large skillet, heat the butter and olive oil over medium heat. Add the diced yellow onion and cook until softened and translucent, about 3-4 minutes. Stir in the minced garlic and cook for an additional 30 seconds until fragrant.
- Add Flavorings: Stir in the gochujang and tomato paste, cooking for about 1 minute to deepen the flavors and develop the sauce base.
- Create Sauce: Pour in the soy sauce, honey, heavy cream, and vegetable broth. Bring the mixture to a gentle simmer, stirring occasionally. Season with salt and black pepper to taste.
- Combine Gnocchi and Sauce: Add the cooked gnocchi to the skillet and toss to coat them evenly in the sauce. Let the mixture simmer for 2 to 3 minutes, allowing the sauce to thicken slightly.
- Add Spinach: Stir in the baby spinach and cook until wilted, about 1-2 minutes. Remove the skillet from heat.
- Serve: Plate the gnocchi and garnish with sliced green onions and sesame seeds before serving warm.
Notes
- For extra heat, add a teaspoon of chili crisp or increase the amount of gochujang used.
- You can substitute heavy cream with coconut milk for a dairy-free alternative.
- Use fresh gnocchi if available for the best texture, or shelf-stable packets as a convenient option.
- Adjust seasoning according to your taste preferences, especially salt and pepper.
