Gochujang Rosé Gnocchi with Torched Mozzarella Step-by-step instructions

Before you start

Before cooking, bring a large pot of salted water to a boil for the gnocchi. Boil the gnocchi according to package instructions—usually they float to the surface after 2–3 minutes. Drain and set aside. Meanwhile, mince the garlic and slice the scallions.

Measure out the gochujang, honey, and heavy cream. Shred the mozzarella if not already shredded. Cut the nori into thin strips with kitchen scissors. Have all ingredients ready by the stove, as the cooking process moves quickly.

Instructions

Sizzling Aromatics

1. 1Sauté the aromatics
   Heat a large skillet over medium heat. Add the butter and sesame oil, then the minced garlic and sliced scallions. Sauté for 1–2 minutes until fragrant and the scallions have softened, but not browned.
   Look for The garlic is aromatic and the scallions are tender but still bright green.
   Tip Keep the heat medium to avoid burning the garlic, which would turn bitter.
2. 2Make the rosé sauce
   Stir in the gochujang paste and honey, mixing well with the butter and aromatics. Pour in the heavy cream and whisk until the sauce is smooth and combined. Bring the sauce to a gentle simmer at 90°C (194°F), then reduce the heat to low.
   Look for The sauce is a uniform reddish-orange color and slightly thickened.
   Tip Whisk constantly to prevent the cream from curdling. Simmer gently, not boiling.

The butter and sesame oil are sizzling with garlic and scallions. The kitchen smells nutty and savory, and the scallions have softened but are still bright green.

The garlic is fragrant but not browned—if it starts to color, lower the heat. This is the foundation of the sauce, so take care not to burn the aromatics.

Rosé Sauce and Gnocchi

3. 3Add the gnocchi
   Add the boiled gnocchi to the skillet and toss gently to coat every piece in the rosé sauce. Let the gnocchi cook in the sauce for 2–3 minutes, allowing them to absorb some of the flavor and the sauce to cling to the gnocchi.
   Look for The gnocchi are evenly coated and the sauce has thickened slightly.
   Tip Use a silicone spatula to toss gently so the gnocchi don't break apart.
4. 4Top with mozzarella
   Sprinkle the shredded mozzarella evenly over the gnocchi. Cover the skillet with a lid for 1–2 minutes, or until the cheese begins to melt and bubble.
   Look for The cheese is melted and bubbling at the edges.
   Tip If you don't have a lid, use a baking sheet or foil to trap the heat.

The sauce is a glossy, reddish-orange, with a balanced sweet-heat aroma. It has thickened slightly and coats the back of a spoon. The gnocchi are evenly coated and have absorbed some of the sauce, becoming more flavorful. The pan is bubbling gently, and the sauce is clinging to the gnocchi.

Torched Cheese Finish

5. 5Torch the cheese
   Remove the lid and use a kitchen torch to blister the melted mozzarella until it is golden brown and charred in spots. Alternatively, place the skillet under a broiler for 1–2 minutes, watching closely to avoid burning.
   Look for The cheese is blistered with dark spots and has a crispy texture.
   Tip Keep the torch moving in a circular motion to avoid scorching one spot.
6. 6Garnish and serve
   Sprinkle the toasted sesame seeds and nori strips over the top. Serve immediately while the cheese is still stretchy and hot.
   Look for The dish is glossy with a golden, blistered cheese crust.
   Tip Use kitchen scissors to cut the nori into fine strips for a delicate garnish.

The mozzarella is melted and bubbling, and the torch or broiler has created charred, blistered spots. The top is golden and crispy, while underneath the cheese is gooey and stretchy. The sesame seeds and nori add a final crunch and a hint of the sea. The dish is ready to serve immediately.

Common mistakes

One common mistake is overheating the cream, which can cause it to curdle. Keep the heat at a gentle simmer and stir constantly when adding the cream. Another pitfall is using fresh mozzarella that hasn't been patted dry, leading to a watery sauce.

Always pat dry and shred fresh mozzarella. Also, don't stir the gnocchi too aggressively—they can break apart. Use a gentle folding motion. Finally, if broiling the cheese, keep a close eye on it; the line between blistered and burnt is thin.

How to tell it’s done

The dish is done when the gnocchi are tender and fully coated in the rosé sauce, and the mozzarella is melted and blistered with dark golden-brown spots. The cheese should be bubbling and slightly charred, while the sauce has thickened and clings to the gnocchi.

The sesame seeds and nori should be sprinkled on just before serving. If you like a deeper char, torch a bit longer; if you prefer a milder cheese top, stop when the cheese is just melted. There is no protein in this recipe, so no internal temperature check is needed.