Tteokbokki Gnocchi

In a large pan with a little oil, fry the gnocchi until golden brown and crispy on all sides.

Remove the crispy gnocchi from the pan and set aside. In the same pan, add the shredded cabbage and sliced shiitake mushrooms and sauté until softened.

Add gochujang paste and stir well. Pour in vegetable broth and cream, mixing to create a smooth sauce. Stir in nutritional yeast until combined.

Return the crispy gnocchi to the pan and toss to coat in the sauce.

Garnish with crispy onions, sesame seeds, sliced spring onions, and a drizzle of chili oil before serving.