Gnocchi Tteokbokki

In a measuring cup, combine water, gochujang, Korean chili flakes, soy sauce, rice vinegar, honey, sesame oil, and corn starch.

Stir the sauce until all ingredients are combined and the mixture is smooth.

Finely chop the bottom half of the scallions for garnish and set aside. Cut the top half into 1.5-inch pieces for cooking.

Cut the zucchini in half lengthwise, then into quarters, and finally chop into half-inch pieces.

In a large pot of boiling water, add the chopped zucchini and gnocchi. Cook according to the package directions until the gnocchi float.

Drain the cooked zucchini and gnocchi.

Heat olive oil in a large sauté pan over medium heat. Add the chopped scallions and minced garlic, and sauté for 1-2 minutes until fragrant.

Add the drained gnocchi and zucchini to the pan. Fry for a few minutes, stirring gently, until the gnocchi is slightly crisped.

Pour the prepared gochujang sauce over the gnocchi and zucchini.

Stir everything together, allowing the sauce to thicken and coat all the ingredients evenly.

Serve the Gnocchi Tteokbokki in a bowl and garnish with the reserved fresh scallions and sesame seeds.