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10-Minute Creamy Gochujang Gnocchi

10 Minutes



This 10-Minute Creamy Gochujang Gnocchi is an absolute delight for those who love to experiment with fusion cuisine. It’s not just a dish; it’s a culinary adventure that takes your taste buds on a journey from the rolling hills of Italy to the vibrant streets of Korea. The gnocchi soaks up the spicy, umami-rich gochujang sauce, creating a burst of flavors with every bite. This dish is perfect for those busy weeknights when time is of the essence, but you don’t want to compromise on taste or quality.



Adjust Servings
500 grams uncooked gnocchi
1 tablespoon olive oil
2 scallions
200 grams cherry tomatoes
3 cloves of garlic
1 tablespoon gochujang paste
200 ml heavy cream
2 teaspoons maple syrup
1 tablespoon light soy sauce
salt to taste
Nutritional Information
587 Calories
20 g Fat
14 g Protein
77 g Carbs
5 g Sugars


Prepare your Ingredients
Slice the 200 grams of cherry tomatoes in half, and finely chop the 3 cloves of garlic. For the scallions, separate the white and green parts. Finely chop the white parts for cooking and thinly slice the green parts on an angle for garnishing at the end.
Place your large pan over medium-high heat and drizzle in 1 tablespoon of olive oil. Once the oil is heated, add the halved cherry tomatoes to the pan. Let them sizzle and cook for about 2-3 minutes until they begin to soften, their skins wrinkling.Then add in the finely chopped garlic and white parts of the scallions. Allow them to sauté gently, releasing their aromatic notes into the oil, but be careful not to let them brown - about a minute should do.
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Spice Things Up!
Add 1 tablespoon of gochujang paste to the pan, stirring it in with the tomatoes, garlic, and scallion. The paste will combine with the juices from the tomatoes to create a vibrant, fiery base for your sauce. Add 2 teaspoons of maple syrup and 1 tablespoon of light soy sauce into the pan. Now pour in the 200 ml of heavy cream, stirring well to fully incorporate the gochujang paste.
Now, sprinkle in your uncooked gnocchi, stirring gently to ensure each piece is bathed in the creamy, spicy sauce. Let the gnocchi simmer in the sauce, absorbing all those incredible flavors as they cook - this should take about 5 minutes. Season the dish to taste with salt. Remember, the soy sauce has already added some saltiness, so add gradually and taste as you go. Once the gnocchi are cooked through and the sauce has thickened to your liking, remove the pan from the heat. Serve and enjoy!
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Gochujang Paste is a spicy, slightly sweet, and savory fermented Korean condiment made from chili powder, glutinous rice, fermented soybean powder, barley malt powder, and salt. It's a staple in Korean cooking and is gaining popularity worldwide. If you can't find gochujang paste, you can substitute it with an equal amount of sriracha combined with a little miso paste or soy sauce to mimic its complex flavor.
This dish is best served immediately while the gnocchi are still soft and the sauce is hot. Sprinkle the dish with the green parts of the scallions for a pop of color and freshness. You could also add a sprinkle of Parmesan or a dollop of sour cream to balance the heat from the gochujang.
If you have leftovers, they can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm on the stove over medium heat, adding a splash of cream or broth if needed to loosen up the sauce. Microwaving is also an option, but be sure to do it in short intervals, stirring in between to ensure even heating.
Feel free to add some protein like cooked chicken, shrimp, or tofu to make this a more substantial meal. You could also add some vegetables like spinach, bell peppers, or peas for extra nutrition.
Gochujang can be quite spicy, so adjust the amount to your preference. If you're sensitive to heat, start with a smaller amount and add more to taste.


  • Natalie Sinclair

    This gnocchi recipe was absolutely amazing!!! Can’t get enough of it! Yummo!

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