Noodles · Korean home cooking

Creamy mushroom gochujang gnocchi

Name: Creamy mushroom gochujang gnocchi
Total time: 20 min
Yield: 2
Cuisine: Korean
Ingredients: Shelf-stable potato gnocchi; Button mushrooms, sliced; Milk; Reserved gnocchi cooking water; Gochujang, Korean chilli paste; Soy sauce; Neutral cooking oil; Butter; Spring onion, sliced

Potato gnocchi and browned mushrooms in a gently spicy milk sauce. A Korean-Italian home fusion meal using a small packet of gnocchi, not homemade dough.

20 min2 servings4 stepsDifficulty: Easy

AI-generated cooking illustrations. Follow the written quantities and instructions.

01 / Before you start

Ingredients

2 servings

Everyday kitchen measurements

For 2 servings. Use a small 180 ml paper cup, a level eating spoon (about 15 ml) and a small teaspoon (about 5 ml).

How to fill the cup and spoons

Use the same cup and spoons throughout. Their sizes vary, so these amounts are approximate. Spoon flour in loosely and level the top without pressing. Measure vegetables after chopping, without packing them down. The amounts in g/ml are the original reference quantities. For part of a pack, use the specified pack weight and divide the contents evenly.

King Arthur Baking

Essential, optional and substitute ingredients

Keep essential ingredients. For a replacement, use its listed amount and cooking changes instead of that ingredient’s original amount. Skip optional ingredients and their preparation if omitted. Photos show the original recipe.

Shelf-stable potato gnocchi½ of a 500 g packOriginal quantity: 250 g
Essential
Use shelf-stable potato gnocchi and its packet cooking time. Dry pasta or rice cakes need different timings and are not a direct swap in these steps.
Button mushrooms, sliced2 paper cupsOriginal quantity: 100 g
Substitute available
If Button mushrooms, sliced is unavailable

If button mushrooms are unavailable, use the same 2 loosely filled paper cups (100 g) of sliced fresh shiitake. Cook until tender and their moisture has evaporated; the aroma differs.
Milk¾ paper cupOriginal quantity: 135 ml
Substitute available
If Milk is unavailable

If milk is unavailable, use the same ¾ paper cup (135 ml) unsweetened oat drink. The sauce will be less rich. Omit the optional butter too if avoiding dairy.
Reserved gnocchi cooking water½ paper cupOriginal quantity: 90 ml
Essential
Reserve ½ paper cup (90 ml) from the gnocchi water before draining. Extra water for boiling is separate; do not add a second 90 ml to the sauce.
Gochujang, Korean chilli paste1 level eating spoonOriginal quantity: 15 g
Essential
Keep Korean gochujang for this sauce. Choose a mild variety or begin with half the listed amount; ketchup or plain hot sauce does not give the same flavor.
Soy sauce1 small teaspoonOriginal quantity: 5 ml
Optional
May be omitted because gochujang already contains salt. Taste the finished sauce before adding any more seasoning.
Neutral cooking oil1 small teaspoonOriginal quantity: 5 ml
Substitute available
If Neutral cooking oil is unavailable

If neutral oil is unavailable, use canola or sunflower oil in the same listed amount, instead of the original oil, not in addition.
Butter1 small teaspoonOriginal quantity: 5 g
Optional
May be omitted. The sauce will be less buttery; milk still makes it a dairy-containing dish unless separately replaced.
Spring onion, sliced½Original quantity: 10 g
Optional
May be omitted. Skip slicing and the final addition; the sauce and cooking time stay the same.

Tap each ingredient as you prepare it. Check product labels for egg, soy, sesame, wheat, fish or shellfish where relevant.

02 / You’re ready to cook

Step-by-step cooking

Step 1

Thinly slice the mushrooms and optional spring onion. In a bowl whisk ¾ paper cup milk with 1 level tablespoon gochujang and the optional 1 teaspoon soy sauce until smooth. Use a mild gochujang or start with half if sensitive to heat; it still contains chilli.
Step 2

Bring 6 small paper cups of extra water (about 1 litre) to a boil in a saucepan. Add the potato gnocchi and cook according to the packet, usually 2–3 minutes, until tender. Do not rely on floating alone. Before draining, reserve ½ paper cup (90 ml) cooking water for the sauce; discard the rest.
Step 3

While the gnocchi cooks, heat 1 teaspoon cooking oil in a wide pan over medium heat. Add the sliced mushrooms and cook for 3–4 minutes, stirring, until lightly browned and their released water has mostly evaporated.
Step 4

Lower the heat. Add the milk mixture, drained gnocchi and the reserved 90 ml cooking water. Simmer gently for 2–3 minutes, stirring until the sauce lightly coats the gnocchi. Do not boil fiercely. If too thick, add hot water 1 tablespoon at a time. Turn off the heat and fold in optional butter and spring onion. Taste before extra salt and serve hot.

03 / Enjoy your meal

Finished dish

Helpful tips

The 20-minute estimate uses shelf-stable potato gnocchi; other types may take longer. The measured water is reserved cooking water, not an additional 90 ml on top. Contains milk, soy and usually wheat; check gnocchi and gochujang labels for wheat or egg. Oat milk changes the sauce and does not remove dairy if butter is still used. Refrigerate leftovers within 2 hours, or 1 hour above 32°C, at 4°C or colder for up to 3 days. Reheat the portion needed to 74°C, loosening with a spoonful of water.

Enjoy every bite

How to enjoy it

Serve as soon as the sauce coats the gnocchi. Taste a small bite before adding more chilli; the mushroom and potato flavours should remain noticeable.