Tteokbokki-Style Gnocchi

• 份量: 2 servings
• 总时间: 30 minutes

配料

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

步骤

Make sauce: Whisk together cornstarch and vegetable broth, then add gochujang, sesame oil, sugar, soy sauce, and rice vinegar.

In 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.

In 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.

Add 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.

Reduce heat to low and add mozzarella. Cover and let melt, 1 minute. Garnish with scallions and sesame seeds.