Recipe Details

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

• 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

Description

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