Tteokbokki Gnocchi

Add just half the sesame oil, just half the rice vinegar, turbinado sugar, and garlic to a medium bowl and whisk until sugar is dissolved. Add cucumber, basil, and a pinch of salt. Stir and set aside.

Add 1¼ cups water and a pinch of salt to a large nonstick skillet and bring to a boil. Add gnocchi and zucchini, reduce heat to a simmer, and cook until gnocchi and zucchini are tender, 3 to 5 minutes. Do not drain any remaining water. Cover and keep warm. TIP: Do not force the gnocchi apart if they are stuck together. They will separate as they cook.

Add gochujang, apricot preserves, remaining sesame oil, remaining rice vinegar, and tamari to a small bowl and stir to combine.

Remove the cover, return the skillet to medium heat, and stir in the gochujang sauce. In a small bowl, whisk just 2 tbsp cornstarch and 2 tbsp water until combined. Pour cornstarch mixture into the pan, bring to a boil, and cook until just thickened, 30 seconds to 1 minute. Remove from heat. TIP: Keep the remaining cornstarch for your own use. Once the sauce boils, it will thicken right away.

Divide the tteokbokki gnocchi with zucchini between bowls and top with cucumber basil salad. Enjoy!