Gochujang Butter Gnocchi with Crispy Sage
This Week 33 special combines Italian comfort with Korean spice for a truly unforgettable flavor profile. The creamy, spicy butter sauce paired with crispy sage makes this a uniquely exciting dinner that will surprise your palate.
Ingredients
- Potato gnocchi800 g
- Unsalted butter50 g
- Gochujang (Korean chili paste)2 tbsp
- Heavy cream100 ml
- Fresh sage leaves12 pcs
- Grated Parmesan cheese50 g
- Garlic cloves, minced3 pcs
- Fresh baby spinach100 g
Instructions
Bring a large pot of salted water to a boil. Add the gnocchi and cook until they float to the surface, then drain and set aside.
Melt the butter in a large pan over medium heat. Add the sage leaves and fry until they are crispy and the butter begins to brown slightly. Remove the sage and set aside.
In the same pan with the browned butter, add the minced garlic and Gochujang. Stir for 1 minute before whisking in the heavy cream to create a smooth, vibrant orange sauce.
Add the cooked gnocchi and baby spinach to the pan. Toss gently until the spinach has wilted and every gnocchi is coated in the spicy butter sauce.
Serve immediately topped with the crispy sage leaves and a generous dusting of grated Parmesan cheese.
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