· recipe ·
Creamy Gochujang Gnocchi with Sausage and Broccoli
Gochujang contributes sweetness, salt, and fermented chile flavor together. Its heat varies by brand, so check the label when choosing a tub.
Time and servings
- Prep
- 50 min
- Cook
- 90 min
- Total
- 140 min
- Servings
- 4
Nutrition per serving
- Calories
- about 830
- Protein
- 28 g
- Fat
- 48 g
- Carbs
- 77 g
Choose boiling or baking
Choose boiling or baking. Boiled potatoes make a softer, moister dough; baked potatoes make a drier dough that usually needs less flour. To boil, put the whole unpeeled potatoes in cold water, bring to a simmer, and cook for 25 to 35 minutes, until a thin knife slides easily into the center; then drain. To bake instead, pierce them and bake at 425°F220°C for 45 to 60 minutes, until tender.
Mash the potatoes
Peel the potatoes while they are warm. Pass them through a potato ricer, or mash them with a potato masher until no lumps remain. Spread the potato out briefly to let the steam escape.
Mix the dough
Mix the warm potato with the egg yolk, 1/2 tsp3 g of the salt, and 1 cup120 g of the flour. Fold gently until no dry flour remains. If the dough is too sticky to roll, add more of the listed flour a spoonful at a time. Stop when it is soft and slightly tacky; you may not need all the flour.
Roll and cut the dough
Divide the dough and roll each portion into a rope about 3/4 inch2 cm thick on a lightly floured surface. Cut the ropes into 3/4 inch2 cm pieces.
Carpentry Dynasty gnocchi boards15% off with code WOFG15Shop on Amazon →Add the ridges
Roll each piece over a gnocchi board to create beautiful, well-defined ridges that help the sauce cling. A fork can make simple grooves.
Brown the sausage
Remove the sausage from its casing and cook it in a wide skillet, breaking it into bite-size pieces, until browned and the largest piece reaches 160°F71°C. Transfer it to a plate and keep the rendered fat in the skillet.
Heat the cooking water
Bring 3 quarts3 liters of water with 1 1/2 tsp9 g of the salt to a gentle boil.
Make the gochujang cream
While the water heats, thinly slice the garlic and cook it in the sausage skillet for 30 seconds. Lower the heat, whisk in the gochujang and light cream, add the black pepper, and simmer gently until the sauce lightly coats a spoon. Transfer the sauce to a bowl with the cooked sausage.
Blanch the broccoli
Cut the broccoli into small florets and thin coins of peeled stem. Lower it into the gently boiling water for 2 minutes, then lift it out and drain thoroughly.
Poach and dry the gnocchi
Return the water to a gentle boil, lower in the gnocchi, and stir once. Lift them as they float, spread them on a clean tray, and leave them for 4 minutes until the surface is dry.
Brown the gnocchi
Heat the olive oil in the emptied sausage skillet over medium-high heat. Add the dry gnocchi and brown their broad sides, turning gently once the first side is golden.
Finish the skillet
Return the sausage with all the gochujang cream and the drained broccoli to the crisp gnocchi. Fold gently over low heat just until coated and hot. Thinly slice the scallions and scatter them over the finished skillet.
