Add the cooked gnocchi to the pan and toss gently to coat them in the kimchi sauce. Cook for another 2-3 minutes until heated through.

Sprinkle the shredded mozzarella cheese on top of the gnocchi. Cover the pan with a lid and cook for an additional 2-3 minutes until the cheese is melted and bubbly.

Sprinkle the dish with chopped green onions and toasted sesame seeds and season with salt and pepper to taste.

1c:T565,

Bring a large pot of salted water to a boil. Add the gnocchi and cook according to the package instructions, usually until they float to the surface (about 2-3 minutes). Remove them with a slotted spoon and set aside.

In a small bowl, mix together the chopped kimchi, kimchi juice, gochujang, soy sauce, and sesame oil. Set aside.

Heat the vegetable oil in a large pan over medium heat. Add the minced garlic and sauté until fragrant, about 1 minute.

Add the kimchi sauce mixture to the pan and stir well. Cook for 2-3 minutes to let the flavours meld together. Pour in the vegetable stock, stir well to combine and bring to a simmer.

Add the cooked gnocchi to the pan and toss gently to coat them in the kimchi sauce. Cook for another 2-3 minutes until heated through.

Sprinkle the shredded mozzarella cheese on top of the gnocchi. Cover the pan with a lid and cook for an additional 2-3 minutes until the cheese is melted and bubbly.

Sprinkle the dish with chopped green onions and toasted sesame seeds and season with salt