Creamy Gochujang Gnocchi

Remove dark green parts from 1 bunch scallions and thinly slice on a diagonal; set aside. Slice white and pale green parts into ½" pieces. Cut a shallow slit down length of 6 oz. hot dogs (2–3), then slice crosswise into ½"-thick pieces.

Heat 1 Tbsp. vegetable oil in a medium Dutch oven or other heavy pot over medium-high. Cook white and pale green parts of scallions and 6 garlic cloves, finely chopped, stirring often, until scallions are softened, about 2 minutes. Add ½ cup heavy cream, ¼ cup gochujang (Korean hot pepper paste), 3 Tbsp. soy sauce, preferably low-sodium, 2 Tbsp. fish sauce, and 1 Tbsp. sugar; stir to combine. Add hot dogs and pour in 1¼ cups water. Bring to a simmer and cook, stirring occasionally and adjusting heat as needed to maintain a simmer, until sauce is darkened in color and thickened to the consistency of heavy cream, about 2 minutes.

Add 1 medium head of broccoli, cut into bite-size florets, and one 17.5-oz. package shelf-stable potato gnocchi to sauce. Cook, stirring often, until broccoli and gnocchi are cooked through and tender, about 4 minutes. Remove from heat and add 4 Tbsp. unsalted butter, cut into pieces, and 1 Tbsp. toasted sesame oil; stir vigorously until butter is melted and sauce is emulsified and clings to gnocchi. If sauce is too thick, loosen with a few splashes of water as needed; if too thin, return to heat and simmer as needed.

Serve gnocchi topped with reserved dark green parts of scallions.