Gochujang Rosé Gnocchi with Torched Mozzarella Tips, FAQ & printable recipe

Tips for success

For the best texture, use shelf-stable gnocchi rather than refrigerated, as they hold up better in the sauce. If you prefer a spicier dish, add an extra teaspoon of gochujang or a pinch of gochugaru (Korean chili flakes) when making the sauce.

To make the dish more substantial, you can add cooked chicken or shrimp, though this will change the flavor profile.

When torching the cheese, keep the torch moving in a circular motion to avoid burning one spot. If you don't have a torch, a broiler works well—just keep the skillet about 6 inches from the heat source and watch closely. For a crispier cheese top, sprinkle a little more mozzarella and torch it for a few extra seconds.

Variations

• Spicy Sausage Gnocchi: Brown 200 g (7 oz) of spicy Italian sausage in the skillet before adding the aromatics. Then proceed with the recipe, using the rendered fat in place of some butter. This adds a hearty, savory depth and makes the dish a more substantial main.
• Veggie-Packed Version: Add a cup of baby spinach or kale to the sauce along with the gnocchi and let it wilt. You can also add roasted mushrooms or zucchini for extra vegetables. This stretches the dish and adds color and nutrients.
• Baked Gnocchi Casserole: Instead of torching, transfer the sauced gnocchi to a baking dish, top with mozzarella, and bake at 200°C (400°F) for 10–15 minutes until bubbly and golden. This is great for a crowd and gives a more even crust.
• Seafood Twist: Add 200 g (7 oz) of cooked shrimp or crabmeat to the sauce along with the gnocchi. The sweetness of the seafood complements the gochujang and honey. This is a luxurious variation that feels like a special occasion.

Storage and make-ahead

Fridge

Store leftovers in an airtight container in the refrigerator for up to 3 days. The sauce may thicken; add a splash of cream or milk when reheating.

Freezer

Freeze in a freezer-safe container for up to 2 months. Thaw overnight in the refrigerator before reheating gently on the stovetop.

Reheat

Reheat in a skillet over medium-low heat, adding a splash of milk or cream to loosen the sauce. Stir gently until heated through.

Store leftover gnocchi in an airtight container in the refrigerator for up to 3 days. The sauce may thicken as it cools; add a splash of milk or cream when reheating to loosen it.

Reheat in a skillet over medium-low heat until warmed through, or in the microwave in 30-second bursts. The cheese will lose its crispness upon reheating, but the dish will still be delicious.

You can prepare the sauce and boil the gnocchi ahead of time, but it's best to assemble and torch the cheese just before serving to maintain the crispy topping. To make ahead, cook the gnocchi, toss with the sauce, and refrigerate. When ready to serve, reheat gently, add the mozzarella, and torch or broil.

Serving ideas

Serve the gnocchi hot from the skillet, with the cheese pull stretching as you lift a spoonful. The sesame seeds and nori add a final touch of texture and flavor.

This dish is rich, so a simple green salad with a tangy vinaigrette would be a nice contrast. A glass of crisp white wine, like a Sauvignon Blanc, can cut through the creaminess.

For a fun presentation, bring the skillet to the table and let everyone dig in. The torched cheese is best enjoyed immediately, so don't let it sit too long.

If you have leftovers, they can be reheated, but the cheese won't be as crispy. You can also serve this as a side dish to grilled meats or as a main with a side of steamed greens.

Frequently asked questions

Recipe card

Gochujang Rosé Gnocchi with Torched Mozzarella

Prep 10 minCook 10 minTotal 20 minServes 4

Ingredients

• 500 g potato gnocchi
• 2 tbsp unsalted butter
• 1 tbsp toasted sesame oil
• 4 cloves garlic, minced
• 3 scallions, sliced
• 2 tbsp gochujang paste
• 1 tbsp honey
• 200 ml heavy cream
• 180 g shredded mozzarella
• 1 tbsp toasted sesame seeds
• 2 sheets nori, cut into thin strips

Instructions

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.
6. Sprinkle the toasted sesame seeds and nori strips over the top. Serve immediately while the cheese is still stretchy and hot.

Contains: gluten, milk, sesame, soy

Estimated nutrition per serving

Calories

620

Protein

18 g

Carbohydrates

62 g

Fat

34 g

Automatic estimate from the ingredient list, not laboratory-verified.