Cook the gnocchi

• Bring a saucepan of salted water to a boil.
• Drop in the gnocchi and cook until they float to the surface.
• Drain, reserving a little cooking water.

Make the gochujang sauce

• Melt the butter with the olive oil in a frying pan over medium heat.
• Add the garlic and fry until fragrant.
• Stir in the gochujang, soy sauce and honey, then pour in the cream and simmer until slightly thickened.

Combine

• Add the drained gnocchi to the pan and toss to coat in the sauce.
• Loosen with a splash of the reserved cooking water if needed.
• Stir in the parmesan until melted and glossy.

Serve

• Plate the gnocchi and top with sliced scallions and toasted sesame seeds.