Nutrition data is AI-estimated and may not be fully accurate.
This recipe was created by analyzing the video with AI. For full details, please refer to the original video.
Drain the ricotta cheese by pressing it between paper towels to remove excess moisture.
In a mixing bowl, combine the drained ricotta cheese, flour, black pepper, grated parmesan cheese, and an egg yolk.
Gently mix the ingredients with your hands until a soft dough forms.
On a lightly floured surface, roll the dough into a long log and cut it into bite-sized gnocchi pieces.
In a pan, combine water, Korean chili powder (gochugaru), and Korean chili paste (gochujang). Stir well and bring to a simmer to create the sauce base.
Boil the gnocchi in a separate pot of salted water until they float to the surface.
Add sliced green onions and fish cakes to the simmering tteokbokki sauce.
In another pan, melt butter and pan-fry the boiled gnocchi until they are golden brown.
Add the pan-fried gnocchi to the tteokbokki sauce and stir to coat. Plate the dish and garnish with shredded perilla leaves and extra grated parmesan cheese.
