Gochujang alla Vodka

Gochujang alla Vodka

Time: about 45 minutes

Serves: 4

INGREDIENTS

  • 2 ounces shiitake mushrooms, minced

  • 2 garlic cloves, minced

  • 1 shallot, minced

  • 2 tablespoons olive oil

  • 1/4 cup vodka

  • 3 tablespoons gochujang paste

  • 1 tablespoon tomato paste

  • 1/4 teaspoon cinnamon

  • 1/4 teaspoon nutmeg

  • 2 tablespoons cream cheese, substitute with vegan alternative of choice if needed

  • 3/4 cup milk of choice, substitute with vegan alternative of choice if needed

  • 16 ounces gnocchi

  • salt/pepper, to taste

  • Chopped green onion, for garnish

  • parmigiano reggiano, for garnish

  • black sesame seeds, for garnish

DIRECTIONS

  1. Begin by mincing your shiitake mushrooms, garlic cloves, and shallot. Heat a skillet over medium heat. Add the mushrooms (without the oil) and saute for 5-6 minutes until slighlty browned. Drizzle olive oil over the mushrooms and add the minced shallots and garlic. Saute for 1-2 minutes.

  2. Gently pour in the vodka and cook down for about 1 minute, the liquid should reduce by 1/2. Add the gochujang paste, tomato paste, cinnamon, and nutmeg. Stir until combined and slightly dissolved. Stir in the milk and cream cheese until incorporated. The sauce should be silky and smooth with bits of the mushroom peeping through.

  3. Cook the gnocchi and/or pasta of choice. Using a slotted spoon, transfer the cooked gnocchi to the sauce in the pan. It’s okay if some of the cooking liquid is transferred over as the starch in that liquid will help emulsify and thicken the sauce.

  4. Toss the gnocchi in the sauce until combined. Season with salt/pepper, to taste. Once coated, plate the gnocchi. Garnish with chopped green onion, freshly grated parmigiano reggiano, and a sprinkle of black sesame seeds

  5. Dive in!


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