Drain the ricotta cheese using a paper towel to remove excess moisture.

In a mixing bowl, combine semolina flour, a pinch of salt, and parmesan cheese.

Add the drained ricotta and an egg yolk to the bowl.

Mix the ingredients by hand until a 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, gochugaru (Korean chili flakes), and gochujang (Korean chili paste). Bring to a boil to make the tteokbokki sauce.

In a separate pot, boil the gnocchi in salted water until they float to the surface.

Add scallions and fish cakes to the boiling tteokbokki sauce.

Melt a knob of butter in a separate pan.

Add the boiled gnocchi to the melted butter and pan-fry until golden brown.

Add the pan-fried gnocchi to the tteokbokki sauce and mix well.

Plate the gnocc-bokki and garnish with fresh herbs and grated parmesan cheese.