Name: Crispy Gnocchi with Gochujang, Sausage, and Mustard Greens
Total time: 35 min
Yield: Serves 4
Ingredients: ⅓ cup gochujang; ¼ cup water; 1 tablespoon soy sauce; 1 tablespoon unseasoned rice vinegar; 1 tablespoon sugar; 3 garlic cloves, minced; 1 teaspoon grated fresh ginger; 2 tablespoons vegetable oil; 1 pound shelf-stable gnocchi; 8 ounces hot or sweet Italian sausage, casings removed; 12 ounces mustard greens, stemmed and cut into 2-inch pieces

Why This Recipe Works

Unlike pillowy gnocchi you’d make at home or eat in a restaurant, shelf-stable gnocchi has a satisfying chew reminiscent of tteok, or Korean rice cakes. When pan-fried, the gnocchi forms a crisp exterior that contrasts wonderfully with its dense, chewy interior. To prevent the inside of the dumplings from drying out, we deeply browned just one side, using plenty of oil to facilitate even browning. A spicy and slightly sweet gochujang-based sauce similar to tteokbokki sauce clung nicely to the dumplings. For a complete dinner, we combined the gnocchi with pan-seared crumbles of sausage and pungent sautéed mustard greens.

Before You Begin

This recipe uses the paste form of gochujang. Don’t substitute gochujang sauce, which contains additional ingredients. Be sure to use shelf-stable gnocchi (not refrigerated or frozen, since their moisture content can vary) that’s located in the pasta aisle. Other hearty, leafy greens such as kale or Swiss chard can be used in place of mustard greens.

Instructions

Combine ⅓ cup gochujang, ¼ cup water, 1 tablespoon soy sauce, 1 tablespoon unseasoned rice vinegar, 1 tablespoon sugar, 3 minced garlic cloves, and 1 teaspoon grated ginger in small bowl; set aside.

Heat 2 tablespoons vegetable oil in 12-inch nonstick skillet over medium-high heat until shimmering. Add 1 pound shelf-stable gnocchi, separating pieces with wooden spoon. Cook, without moving, until well browned on first side, 5 to 7 minutes. Stir and continue to cook until heated through, about 2 minutes. Transfer to plate.

Add 8 ounces hot or sweet Italian sausage, casings removed, to now-empty skillet and cook, breaking meat into ½-inch pieces with wooden spoon, until beginning to brown, about 3 minutes. Add 12 ounces mustard greens, stemmed and cut into 2-inch pieces, and cook, stirring frequently, until greens have begun to wilt and sausage is cooked through, about 3 minutes. Transfer to bowl.

Add gochujang mixture to now-empty skillet and simmer until slightly thickened, about 30 seconds. Add gnocchi, toss to coat, and cook until heated through, about 30 seconds. Add sausage-greens mixture and toss to combine. Serve.