I love creamy gnocchi, but how about trying it with a Korean twist? A packet of store-bought fresh gnocchi, a few other ingredients (including your fave and mine, gochujang) and you have a super quick, extra tasty 10-minute dish that will surprise and delight you with its depth of flavour.
10-minute Creamy Korean Gnocchi
500g (1 lb) store-bought fresh gnocchi
½ cup guanciale, cut into lardons
2 garlic cloves, finely chopped
1 tbsp gochujang
½ cup Chinese Shaoxing wine
1 cup cream
4 kale leaves, stem removed, cut into large pieces
¼ cup finely grated parmesan
2 tbsp extra virgin olive oil
- Bring a large saucepan or a pot of water to the boil. Add the gnocchi and cook, stirring occasionally, until they rise to the surface.
- Pan fry the guanciale in a frying pan until slightly crispy and most of the fat has been rendered out.
- Add in the chopped garlic and gochujang, then stir until everything is mixed together.
- Deglaze the pan by adding in the Chinese Shaoxing cooking wine and cream. Stir to mix everything together.
- Drain the gnocchi and add to the sauce mixture to let it cook further.
- In the meantime, blanch the kale in the same saucepan or pot that was used for boiling the gnocchi.
- Add the kale into the gnocchi and sauce mixture, as well as the grated parmesan. Stir to mix everything together.
- Divide the gnocchi among bowls. Drizzle with extra virgin olive oil, then serve immediately.
