Weeknight Korean Fire Chicken Gnocchi

Preheat oven grill to high. Bring a large pot of water to the boil.

In a large bowl, place the gochujang, gochugaru, soy sauce, vegetable oil, sugar and garlic. Mix until well combined. Then stir through the chicken.

Place a casserole dish or large oven-safe frying pan over medium heat. Add in the extra 1 tablespoon of oil followed by the chicken. Sizzle the chicken gently (you don’t want to burn the chilli paste) for around 2–3 minutes or until the chicken is just starting to colour. Stir through ¼ cup of water. Reduce the heat to low, cover with a lid and cook for 10 minutes.

In the meantime, cook the gnocchi in the boiling water according to packet instructions (try to time it so the gnocchi are ready just as the chicken is done simmering). Drain the gnocchi and add straight into the pan with the chicken. Gently toss until combined.

Top with the cheese, then place the pan under your hot oven grill. Cook for 10 minutes or until the cheese is golden and melted. Sprinkle over the spring onion and serve.

– Gochujang is a fermented chilli paste from Korea. Find it in the Asian aisle at some major supermarkets or from an Asian grocer.

– Gochugaru is a Korean red pepper chilli powder. Find it online or from an Asian grocery store. You could also use a chilli powder of your choice (watch out how much you add as the heat may be different to the gochugaru, which is pretty mild). You could also just add sweet paprika if you don’t want the dish to be too spicy.