Tangy Tomato Gochujang Gnocchi: A Spicy Twist on Classic Italian Dumplings
This tangy tomato gochujang gnocchi recipe puts a spicy twist on classic Italian dumplings, combining the rich flavors of gochujang and tomato for a delightful fusion dish.
Equipment
- large pot
- Colander
- Skillet
- wooden spoon
- grater
- Knife
- cutting board
- Measuring cups
- Measuring spoons
Ingredients
- 500g Gnocchi
- 2 cups Tomato Sauce
- 2 tablespoons Gochujang
- 1/2 cup Parmesan Cheese
- 1/4 cup Fresh Basil
- 2 tablespoons Olive Oil
- to taste Salt
- to taste Black Pepper
Instructions
- Cook the Gnocchi - Bring a large pot of salted water to a boil. Add the gnocchi to the boiling water and cook according to package instructions or until they float to the surface. This usually takes about 2-3 minutes. Once cooked, drain the gnocchi in a colander and set aside. -
- Prepare the Tomato Gochujang Sauce - In a skillet, heat olive oil over medium heat. Add the tomato sauce and gochujang to the skillet and stir until well combined. Cook for 5 minutes to allow the flavors to meld together. If you prefer a smoother consistency, you can use an immersion blender or food processor to blend the sauce until smooth. -
- Combine the Gnocchi and Sauce - Add the cooked gnocchi to the skillet with the tomato gochujang sauce. Toss gently to coat the gnocchi with the sauce. Cook for an additional 2-3 minutes, stirring occasionally, until the gnocchi are heated through and fully coated with the sauce. -
- Serve and Garnish - Divide the tangy tomato gochujang gnocchi among serving plates. Sprinkle with grated Parmesan cheese and fresh basil leaves. Serve hot and enjoy the spicy twist on classic Italian dumplings! -