I love butter but I like ghee better! There I said it. I don’t know if its because ghee is so closely connected with my culture and I grew up eating it.. well almost everyday or just the delicious flavor it imparts to any food it is added to . I honestly think its also because ghee is always left outside in a specific ghee pot at home. This makes it just so much easier to scoop it out and use as you cook or eat. When I was planning to make this gochujang gnocchi, I initially planned to use butter but then realized ghee would go so well with the gnocchi. Also doesn’t alliterative food sound more fun??
But wait! That’s not even the best part. This dinner comes together in 15 minutes or so thanks to store bought gnocchi and is super delicious. Also switch ghee with vegan butter or olive oil and you have a fully vegan dish. You can use any pasta of your choice if you do not prefer to use gnocchi. This dish is super customizable and is perfect for when you don’t want to worry about what to make for dinner especially after a long day.
Gochujang, is a delicious and versatile condiment that is truly a staple in Korean cuisine. Made from fermented red chili peppers, glutinous rice, fermented soybeans, and salt, it offers a unique flavor experience.
One of the reasons gochujang is so beloved is its ability to balance heat and sweetness. The fermentation process brings out complex umami flavors. It is a versatile ingredient and can be used in a variety of dishes, from traditional Korean classics to fusion recipes like this gochujang gnocchi. It is a key ingredient in various Korean dishes like bibimbap, dakgalbi, and tteokbokki. You can also use it as a marinade for vegetables/tofu, in stews, or a dipping sauce for appetizers and dumplings.
Where is it available? – Gochujang has definitely become more mainstream here in the US over the last few years. I have seen it stocked in regular grocery stores(I bought mine at Trader Joe’s). If you cant find it at your grocery store, definitely check out a Korean or East Asian store like H Mart. Gochujang is also easily available online. Make sure to check the heat level before picking up a tub especially if you like your food less spicy.
Ingredients for gochujang ghee gnocchi
Ready to cook Gnocchi – This dish comes together so quickly because of store bought gnocchi. You can also use home made gnocchi. I used standard store bought gnocchi made of flour and potatoes. Feel free to use any variety you like.
Ghee – Ghee is a traditional Indian clarified butter. It has an amazing flavor and nutty taste. It can be easily found in Indian stores or online as well. Its also commonly found in quite a few grocery stores like Whole Foods, TJs etc. You can use butter as well if you prefer. You can also use cooking oils like avocado or olive oil instead if you would like to keep the dish completely vegan.
Gochujang – I would suggest checking the heat level on the package(if available) while buying. We need around 4-6 teaspoons depending on how much gnocchi you are cooking.
Aromatics – I used finely chopped shallots which have a milder flavor compared to onions. We will also use garlic to add extra flavors.
Other vegetables – I decided to use shitake mushrooms since they cook quickly and again add a great flavor. You can also use other vegetables like broccoli, green peas, snap peas or even chickpeas.
Herbs – I topped this with fresh parsley. You can also add chives, green onions or basil.
Other add-ons – You can also add crumbled tofu, tempeh or seitan to the pasta as well.
Gluten-free options – You can also use a gluten-free gnocchi or pasta in this recipe. Just follow the package instructions on how to cook it. Make sure the other ingredients being used like the gochujang paste are also gluten-free.
More details on cooking + storing gochujang gnocchi
First we heat a pan large or wide enough to cook the gnocchi. We will start by sauteeing the finely chopped shallots, garlic and mushrooms in some ghee. Season with salt. Keep aside. In the same pan, add more ghee while keeping the heat low. Add the gochujang paste and stir to cook it for 2-3 minutes. Add 1 cup of water or vegetable broth and mix well.
Now slowly add the gnocchi. Gently mix to coat all of the gnocchi with the sauce. We will season this some salt and cover the pan with a lid. Cook the gnocchi according to the package instructions or for 3-4 minutes until it is fully cooked. Mix in the cooked shallot-mushroom mixture. If you like the dish to have a more saucy texture, add a bit more broth. Top with chopped fresh parsley and serve hot.
You can serve with some garlic bread or a soup to make it a full meal.
The gnocchi can be stored for 2-3 days. You can reheat the dish on the stove top by adding to the pan along with some ghee/oil. Add a few spoons of broth if you find the gnocchi dry. Cook until it is completely warm and serve. You can also reheat in a microwave but I would recommend adding some broth and mixing it before doing so.
You can freeze the gochujang gnocchi but I wouldn’t really recommend it. The structure of the gnocchi might not really stand up to the freezing and reheating.
Let us know if you tried this gochujang ghee gnocchi or are planning to make it. Have any questions or comments? I love hearing from you so please leave them below and I will get back shortly. You can also tag #dillandthyme on Instagram or follow me on Pinterest/Facebook.
Gochujang Ghee Gnocchi
- 1 lb Gnocchi
- 4 tbsp Ghee
- 2 Medium Shallots peeled and finely chopped
- 11/2 cup Shitake Mushrooms
- 4 cloves Garlic peeled and finely chopped
- 4 tsp Gochujang Paste add/reduce according to preference
- 1 cup Vegetable Broth or Water
- 3 tbsp Fresh Parsley finely chopped
- Salt to taste
- Heat a wide pan and add 2 tbsp of ghee. Once the ghee has melted,add the shallots and cook for a minute. Now add the garlic and saute for 30 seconds. Finally add the mushrooms and let it cook for a couple of minutes. Keep this mixture aside in a bowl.
- In the same pan, add the remaining ghee and reduce the heat to 'low'. Now slowly add the gochujang paste to the ghee and keep sauteing. This is to ensure the paste does not stick to the pan and end up burning. Once the paste has cooked for 2-3 minutes, add the broth or water. Mix well.
- Add the gnocchi and gently stir to coat it with the gochujang. Now turn up the heat to 'medium' and cover the pan to let the gnocchi cook according to package instuctions. Once the gnocchi has fully cooked, add the shallot-mushroom mixture and mix well. Season with salt and pepper. Turn off the stove.
- Top with chopped parsley and serve hot.