Get ready to embark on a culinary adventure that marries the bold flavors of Korean cuisine with the comforting embrace of Italian pasta. This Gochujang Brown Butter Gnocchi is not just a recipe; it's a flavor explosion waiting to transform your dinner routine. Imagine pillowy gnocchi dancing in a spicy, nutty brown butter sauce, crowned with crispy Parmesan panko that adds an irresistible crunch to every single bite. Whether you're a foodie seeking new taste sensations or a home cook looking to impress, this dish promises to be your new obsession.
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Cuisine: Korean-Italian
Serves: 4 servings
Ingredients
- 1 pound gnocchi
- 4 tablespoons unsalted butter
- 2 tablespoons gochujang
- 1/2 cup panko breadcrumbs
- 1/4 cup grated Parmesan cheese
- Salt and pepper to taste
Instructions
- Bring a large pot of salted water to a rolling boil. While water heats, prepare other ingredients.
- In a large skillet, toast panko breadcrumbs over medium heat, stirring constantly until golden brown and fragrant, about 3-4 minutes. Transfer toasted panko to a small bowl and mix with grated Parmesan cheese. Set aside.
- In the same skillet, melt butter over medium heat. Continue cooking butter, swirling the pan occasionally, until it turns a golden amber color and develops a nutty aroma, approximately 4-5 minutes. Watch carefully to prevent burning.
- Once butter is browned, reduce heat to low and immediately whisk in gochujang until fully incorporated, creating a smooth, spicy brown butter sauce.
- Cook gnocchi in boiling water according to package instructions, typically 2-3 minutes until they float to the surface. Reserve 1/2 cup pasta cooking water before draining.
- Add drained gnocchi directly into the gochujang brown butter sauce, tossing gently to coat. If sauce seems too thick, add reserved pasta water a little at a time to reach desired consistency.
- Season with salt and freshly ground black pepper to taste.
- Plate the gnocchi and generously sprinkle the toasted Parmesan panko mixture over the top for added crunch and flavor.
- Serve immediately while hot, enjoying the combination of spicy, nutty, and crispy elements.
Tips
- Brown Butter Mastery: Watch your butter carefully when browning. The line between perfectly nutty and burnt is thin - keep the heat medium and swirl the pan frequently.
- Gochujang Selection: Choose a high-quality gochujang for the most robust flavor. Different brands can vary in heat and sweetness.
- Panko Toasting Technique: Toast breadcrumbs slowly and stir constantly to ensure even golden color without burning.
- Pasta Water is Your Friend: Always reserve some pasta water. It's liquid gold for adjusting sauce consistency and helping the sauce cling to the gnocchi.
- Serve Immediately: This dish is best enjoyed hot, when the panko is crisp and the sauce is glossy. Don't let it sit too long before serving.
Nutrition Facts
Calories: 520kcal
Carbohydrates: 65g
Protein: 15g
Fat: 25g
Saturated Fat: 14g
Cholesterol: 60mg
