Recipe details
Lunch
Share
Gochujang Alfredo Skillet Gnocchi with Mozzarella
28min
4 servings
Cook this dish
Plush potato gnocchi simmer in a silky Alfredo sauce sparked with gochujang for gentle heat and deep umami. Freshly minced garlic blooms in olive oil, milk reduces to a creamy base, and Parmesan melts in for rich body. A blanket of shredded mozzarella goes melty and browned under a quick broil, giving stretchy, oozy pulls in every spoonful. Bright lemon lifts the finish for a dangerously moreish, cheesy skillet you’ll crave.`
Nutrition Facts
Disclaimer: The nutritional information provided is estimated and may vary based on portion size and preparation.
Facts
Quantity
Fiber
Sugar
1 g
6 g
Allergen Content
Based on your allergy profile, please note the following possible allergens:
Milk
Soy
Wheat
Ingredients
Choose ‘+’ button to add missing ingredients to your grocery list
0
Steps
Read instructions and get ready to cook
Prep Cheese
Use a box grater to shred mozzarella if you don't have shredded mozzarella. Finely grate Parmesan.
Mince Garlic
Peel garlic cloves. Mince very finely.
Bloom Garlic
Set a large oven-safe skillet over medium heat. Add olive oil. Stir in minced garlic and cook 30 seconds until fragrant.
Start the Sauce
Pour in milk. Whisk in gochujang until fully dissolved. Bring to a gentle simmer.
Cook Gnocchi in Sauce
Add gnocchi directly to the simmering sauce. Cook 4 to 5 minutes, stirring, until gnocchi are tender and sauce thickens.
Melt Parmesan
Lower heat. Whisk in grated Parmesan until smooth and creamy.
Season and Brighten
Add salt and black pepper. Cut lemon in half and squeeze in 1 tablespoon juice. Stir.
Top with Mozzarella
Spread shredded mozzarella evenly over the skillet surface.
Brown and Bubble
Turn oven broiler to high. Broil the skillet 1 to 2 minutes until the cheese is browned in spots and bubbling.
Rest and Serve
Let the skillet rest 2 minutes for a stretchy, creamy set. Spoon into bowls hot.
Ratings
0
Comments (0)
No ratings or reviews yet.