Rosé Gnocchi Tteokbokki

Slice the onion and set it aside.

In an oiled pan, fry the chorizo until cooked. Remove it from the pan and cut it into bite-sized pieces.

In the same pan, sauté the sliced onion until softened.

Add water, gochujang, tomato sauce, and sugar to the pan. Stir well and bring the sauce to a boil.

Add the cream, cooked chorizo, and gnocchi to the sauce.

Let the gnocchi cook and allow the sauce to reduce. Stir in the grated cheddar and parmesan cheese until melted.

Plate the Rosé Gnocchi Tteokbokki and garnish with more parmesan cheese and parsley before serving.