Crispy Gnocchi with Gochujang, Sausage, and Mustard Greens

• doses: 4
• tempo ativo: 35 minutes

Ingredientes

⅓ cup gochujang

¼ cup water

1 tablespoon soy sauce

1 tablespoon unseasoned rice vinegar

1 tablespoon sugar

3 garlic cloves, minced

1 teaspoon grated fresh ginger

2 tablespoons vegetable oil

1 pound shelf-stable gnocchi

8 ounces hot or sweet Italian sausage, casings removed

12 ounces mustard greens, stemmed and cut into 2-inch pieces

Instruções

1. Combine ⅓ cup gochujang, ¼ cup water, 1 tablespoon soy sauce, 1 tablespoon unseasoned rice vinegar, 1 tablespoon sugar, 3 minced garlic cloves, and 1 teaspoon grated ginger in small bowl; set aside.

2. Heat 2 tablespoons vegetable oil in 12-inch nonstick skillet over medium-high heat until shimmering. Add 1 pound shelf-stable gnocchi, separating pieces with wooden spoon. Cook, without moving, until well browned on first side, 5 to 7 minutes. Stir and continue to cook until heated through, about 2 minutes. Transfer to plate.

3. Add 8 ounces hot or sweet Italian sausage, casings removed, to now-empty skillet and cook, breaking meat into ½-inch pieces with wooden spoon, until beginning to brown, about 3 minutes. Add 12 ounces mustard greens, stemmed and cut into 2-inch pieces, and cook, stirring frequently, until greens have begun to wilt and sausage is cooked through, about 3 minutes. Transfer to bowl.

4. Add gochujang mixture to now-empty skillet and simmer until slightly thickened, about 30 seconds. Add gnocchi, toss to coat, and cook until heated through, about 30 seconds. Add sausage-greens mixture and toss to combine. Serve.