Gnocch-bokki

In a bowl, combine gochugaru, black pepper, and soy sauce.

Add rice vinegar, potato starch, maple syrup, and water to the bowl.

Add gochujang to the sauce mixture.

Whisk all the sauce ingredients together until smooth.

Prepare gnocchi by rolling the dough into a log, cutting it into small pieces, and shaping with a fork.

Boil the gnocchi in a pot of water. They are cooked once they float to the surface.

Heat oil in a pan and add the boiled and drained gnocchi.

Pan-fry the gnocchi until they are golden brown and slightly crispy.

In a separate wok or large pan, heat oil and sauté minced garlic and diced red onion until fragrant.

Add the pan-fried gnocchi and peas to the wok with the aromatics.

Pour the prepared sauce over the gnocchi and vegetables.

Toss everything together over the heat until the sauce thickens and evenly coats all the ingredients.

Transfer the Gnocch-bokki to a serving dish.