Roast the potatoes in the oven until they are tender enough to be pierced with a fork.

Once cooked, rice the potatoes or press them through a strainer to achieve a fine, fluffy texture.

Combine the riced potatoes with flour, salt, and an egg, then gently mix to form a dough.

Roll the dough into a log and cut it into small, bite-sized gnocchi pieces.

Boil the gnocchi in salted water. They are ready when they float to the surface.

Remove the cooked gnocchi from the boiling water and place them in an ice bath to stop the cooking process.

In a pan, combine red pepper flakes, gochujang, corn syrup, sugar, Dasida, garlic, and salt. Heat and stir until well mixed.

Pour in the heavy cream and stir to create a creamy rosé sauce.

Add the cooked gnocchi to the pan and toss gently to coat them evenly with the sauce.

For extra texture, toast some breadcrumbs in a pan with olive oil and parsley until golden brown.

Plate the gnocchi and generously sprinkle the seasoned breadcrumbs and some grated cheese on top before serving.