From Culinary Class Wars · 2024-2024 · Reconstructed
Gochujang Butter Gnocchi with Roast Chicken
Serve when
Serve the moment the gnocchi are tossed in the gochujang butter sauce, still glossy and hot from the pan.
In the series
Season 1
- S1E7 · ~00:35:00 The team running the "Triple Chinese Restaurant" sells gochujang butter gnocchi topped with roast chicken as one of its menu items during the Round 4 restaurant mission
In the series
Gochujang butter is one of the round's clearest crossover ideas — a Korean pantry staple worked directly into an Italian potato dumpling — built to appeal to a paying dining-room crowd rather than a panel of expert judges, which is the whole test of the restaurant mission.
Ingredients
- For the gnocchi:
- For the sauce and chicken:
Method
- Bake or boil the potatoes until tender, then rice them while still hot.
- Work in the flour, egg yolk, and salt just until a soft dough forms; overworking makes the gnocchi tough.
- Roll into ropes and cut into pillows; roast the chicken thighs separately at 425 F until the skin is crisp and the meat reads 165 F at the thickest point, then slice.
- Boil the gnocchi in salted water until they float, then drain.
- Melt the butter in a wide pan, whisk in the gochujang, honey, and garlic, and loosen with the stock or pasta water into a glossy sauce.
- Toss the gnocchi through the sauce, plate, and top with the sliced roast chicken, Parmesan, and chives.
Substitutions
- Store-bought gnocchi: a good-quality packaged gnocchi is a fair shortcut when you're short on time — the gochujang butter sauce does most of the work either way.
Beyond the recipe
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