Gnocc-bokki (Ricotta Gnocchi Tteokbokki)

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.