1Preheat oven to 200°C (400°F). Toss the trimmed broccolini with 1 tablespoon of olive oil, salt, and pepper on a baking sheet. Roast for 10-15 minutes, or until tender-crisp and slightly charred.

2While broccolini roasts, prepare the gnocchi. Heat the remaining 1 tablespoon of olive oil in a large non-stick skillet over medium-high heat. Add the gnocchi in a single layer, ensuring not to overcrowd the pan (work in batches if necessary). Cook for 5-7 minutes, turning occasionally, until golden brown and slightly crispy on the outside.

3In a small bowl, whisk together gochujang, soy sauce, maple syrup, rice vinegar, toasted sesame oil, minced garlic, grated ginger, and water until smooth. Set aside.

4Once gnocchi is crispy, remove it from the skillet and set aside. Reduce heat to medium, then add the butter to the same skillet. Once melted, pour in the prepared gochujang glaze mixture. Bring to a gentle simmer, stirring constantly, and cook for 1-2 minutes until slightly thickened.

5Return the crispy gnocchi to the skillet with the glaze. Toss gently to coat all the gnocchi evenly. Continue to cook for another 1-2 minutes until the gnocchi is thoroughly warmed through and well-coated.

6Serve the glazed gnocchi immediately, topped with the roasted broccolini. Garnish generously with sliced green onions and toasted sesame seeds before serving.