Name: Tteokbokki-Style Gnocchi
Total time: 30 min
Yield: 2
Ingredients: 2 tsp. cornstarch; 1/2 c. low-sodium vegetable broth; 4 tbsp. gochujang red pepper paste; 1 tbsp. sesame oil; 1 tbsp. sugar; 2 tbsp. reduced-sodium soy sauce; 2 tbsp. rice vinegar; 1 (12-oz.) package fresh gnocchi; 3 tbsp. extra-virgin olive oil, divided; 3 cloves garlic, minced; 8 scallions, cut into 2" pieces, plus more thinly sliced for garnish; 1 c. mozzarella; Sesame seeds, for garnish

Step 1Make sauce: Whisk together cornstarch and vegetable broth, then add gochujang, sesame oil, sugar, soy sauce, and rice vinegar.

Step 2In a large pot of boiling salted water, cook gnocchi until they float to the surface, 2 to 3 minutes. Using a slotted spoon, transfer gnocchi to a large plate.

Step 3In a large skillet over medium-high heat, heat 2 tablespoons olive oil. Add as many gnocchi as you can fit in a single layer and sear until browned, about 2 minutes. Flip and sear 2 minutes more. Transfer to a plate. Repeat with remaining gnocchi.

Step 4Add remaining 1 tablespoon olive oil and cook garlic and scallions until fragrant, about 1 minute. Add all the gnocchi and the sauce and cook until sauce thickens, 2 to 3 minutes.

Step 5Reduce heat to low and add mozzarella. Cover and let melt, 1 minute. Garnish with scallions and sesame seeds.