Gochujang butter gnocchi
Crispy gnocchi tossed in a sticky, spicy-sweet gochujang butter with green onions and sesame, a Korean-inspired twist that’s wildly good.
- 20 min total
- 20 min hands-on
- Follow-a-recipe easy
- Serves 2
- About $2.08 a serving
- 650 calories
- Vegetarian
Dolly says: Read the steps once before you start. Everything goes smoother after that.
Ingredients
For 2 servings.
- 2 cloves garlic, minced
- 3 stalks green onions, thinly sliced
- 1½ tbsp gochujang
- 1 tsp honey
- 1 package potato gnocchi, 16 oz
- 3 tbsp butter
- 1 tsp sesame seeds
From your pantry
- 1 tsp soy sauce
- 2 tbsp water
- 1 tbsp vegetable oil
Each serving has about 650 calories, 11 g protein, 92 g carbs and 27 g fat, and costs about $2.08 at typical US grocery prices. Both are estimates from what the recipe uses.
Missing something?
- No green onions? Chives work.
- No honey? Maple syrup works.
- No butter? Ghee works.
Steps
Tap an underlined word for a quick explanation.
the garlic and the green onions, keeping the white and green parts separate.
Mince. Mincing means chopping something into the tiniest pieces you can, smaller than a grain of rice. Tiny pieces melt into the dish, so you get the flavor without biting into a chunk of garlic.
How you’ll know: Every piece is tiny and about the same size, and the pile starts to look almost like a paste.
Thinly slice. Thinly slicing means cutting slices about an eighth of an inch thick, roughly two coins stacked. Thin slices cook in seconds and soften fast, which quick dishes need.
How you’ll know: A slice bends a little when you hold it by one edge, and slow, steady cuts beat fast ones.
Stir the gochujang, soy sauce, honey and water together in a small bowl until smooth.
Heat the oil in a large over medium-high. Add the gnocchi in one layer and cook 6 to 8 minutes, turning now and then, until and crisp.
Skillet. A skillet is a frying pan: wide and flat with low, sloped sides. The shape lets steam escape, so food browns instead of stewing.
How you’ll know: It’s the pan you’d fry an egg in, and a 10 or 12 inch one handles most recipes.
Golden brown. Golden brown is the color of good toast, somewhere between yellow and light brown. It means the outside is cooked and crisp but not burnt.
How you’ll know: It looks like toast and smells toasty; dark brown with a bitter smell means it went too far.
Medium-high heatTimer: 7 min
Dolly’s tip: Straight from the package, no boiling. Break apart any that are stuck together so each one gets crispy.Turn the heat to low, add the butter, garlic and green onion whites, and stir 1 minute, .
Fragrant. Fragrant means cooking until you can clearly smell it, usually garlic or spices, often in about 30 seconds. That’s the moment the flavor is ready, just before it can burn.
How you’ll know: You can smell it from a step back, and garlic is pale gold, not brown.
Low heatTimer: 1 min
Pour in the gochujang mixture and for 1 minute, until the gnocchi are glossy and coated.
Toss. Tossing means gently lifting and turning food so everything gets coated, like pasta in sauce or vegetables in oil. It coats every piece evenly without mashing anything.
How you’ll know: Every piece looks glossy or evenly coated, with no dry spots hiding underneath.
Low heatTimer: 1 min
Dolly’s tip: Gochujang has sugar in it and scorches easily, so keep the heat low here.Serve topped with the green onion tops and sesame seeds.
Plan this in Dollop, and get the grocery list
Dollop puts this dinner on a night that suits your week, lists only what you still need to buy, and walks you through each step while you cook.
