This gochujang gnocchi only requires 9 ingredients and comes together in less than 30 minutes. Easy to make, budget-friendly and the perfect weeknight dinner.

Why You’ll Love Gochujang Gnocchi

• Less than 10 ingredients. The sauce for this gnocchi uses very simple ingredients. Minimal chopping is required, making this a very easy dish to put together.
• Comes together in less than 30 minutes. The sauce takes 15 minutes to make and most gnocchi brands cook up very quickly too. Fold the gnocchi together into the sauce, and your meal is ready.
• Flavorful. Even though we are using minimal ingredients, that does not mean we are cutting down on flavor. Gochujang has a lot of umami, savory and spicy notes that help to elevate the flavors of this sauce.

Key Ingredients and Substitutions

• Gnocchi: I used some vegan shelf stable gnocchi. To make sure it’s vegan and doesn’t contain egg, just make sure to check the ingredients. You can also make gnocchi yourself or use a gluten-free brand as needed.
• Tomatoes: I used cherry tomatoes. You can also use some ripe plum tomatoes, just remove the seeds and dice up before adding to the pan.
• Gochujang: This is my favorite brand of gochujang, but feel free to use the brand you love. If making this gluten-free, just double check that your gochujang is gluten-free as well.
• Soy Sauce: This adds another level of umami. If trying to make this gluten-free, try a wheat-free tamari or coconut aminos as a swap.
• Aromatics: I used both scallions and garlic. You can swap the scallions for some sliced shallots.
• Sweetener: I like to balance out the spice of the gochujang with a little sweetness. I highly recommend it, but you can always leave it out if you prefer.
• Cream Cheese: To keep this dairy-free, I used my own homemade tofu cream cheese. I have also tested this with other commercial cream cheese brands like Kite Hill, Tofutti and Violife.

How to Make Gochujang Gnocchi

Bring a large sauce pan filled with water and a generous amount of salt to a boil. To a large skillet over medium low heat, add oil and warm it through. Add the cherry tomatoes, stir to coat in oil then occasionally stir until the tomatoes begin to blister, about 5 minutes.

Add the white portion of the scallions along with the garlic to the skillet and sauté for 2-3 minutes until softened and fragrant.

Move the mixture away from the center of the pan, then add in the gochujang and sauté for 1-2 minutes, add in the soy sauce and stir it in with the rest of the mixture in the pan while turning the heat down to low.

Cook your gnocchi according to the package and make sure to reserve a cup of the cooking water.

To the skillet, stir in the cream cheese and maple syrup, then add in the gnocchi and 3/4 cup of the reserved cooking water. Stir well to combine until nice and saucy. If needed, add an additional splash of reserved water to thin out the sauce more to your liking.

Divide the gnocchi into appropriate sized portions then serve topped with some chili oil, the remaining scallions and sesame seeds.

Expert Tips

• Reserve the cooking water. This starchy solution will help make our sauce the right velvety consistency. I like to save a little more than what I think I might need in case I want to adjust the sauce some more after I’ve mixed it together.
• Adjust the sweetener to your liking. Whether using maple syrup or sugar, just note, that it helps to balance out both the savory and spicy components of the sauce. It brings a lot of good balance, but if you wish to leave it out, you are more than welcome to.
• Adjust the heat to your liking. If you are sensitive to spicy foods, use just 1 tablespoon of gochujang and replace the other tablespoon with some tomato paste. You can cook the tomato paste down further and caramelize it before adding the gochujang.
• Add more veggies. Add some diced zucchini to sauté up when adding the garlic and scallions to the skillet. Just sauté for a few minutes then add in the rest of the ingredients as instructed.

INGREDIENTS

• 1 tbsp olive oil
• 1 pint cherry tomatoes
• 2 scallions, thinly sliced with whites and greens divided
• 3 cloves garlic, thinly sliced
• 1–2 tbsp gochujang paste (use 1 tbsp for less spicy)
• 1 tbsp soy sauce
• 3 tbsp plant-based cream cheese*
• 2–3 tsp maple syrup or brown sugar (optional, but it helps balance the savory spicy taste of the sauce)
• 1 package of gnocchi
• Salt to taste

Garnish & Additional Veg Recommendations

• Toasted sesame seeds
• Chili Oil
• Zucchini, optional (cube and add when adding the garlic and scallions)

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INSTRUCTIONS

1. Bring a large sauce pan filled with water and a generous amount of salt to a boil. To a large skillet over medium low heat, add oil and warm it through. Add the cherry tomatoes, stir to coat in oil then occasionally stir until the tomatoes begin to blister, about 5 minutes.
2. Add the white portion of the scallions along with the garlic to the skillet and sauté for 2-3 minutes until softened and fragrant.
3. Move the mixture away from the center of the pan, then add in the gochujang and sauté for 1-2 minutes, add in the soy sauce and stir it in with the rest of the mixture in the pan while turning the heat down to low.
4. Cook your gnocchi according to the package and make sure to reserve a cup of the cooking water.
5. To the skillet, stir in the cream cheese and maple syrup, then add in the gnocchi and 3/4 cup of the reserved cooking water. Stir well to combine until nice and saucy. If needed, add an additional splash of reserved water to thin out the sauce more to your liking.
6. Divide the gnocchi into appropriate sized portions then serve topped with some chili oil, the remaining scallions and sesame seeds.