Prepare Glaze: In a small bowl, whisk together gochujang, honey, soy sauce, rice vinegar, and 15 ml of hot water until smooth.

Crisp Gnocchi: Heat olive oil and 15 ml of butter in a large skillet. Add gnocchi and pan-fry for 8-10 minutes until golden and crispy.

Infuse Garlic: Lower the heat to medium; add the remaining 30 ml of butter and minced garlic. Sauté for 1 minute until fragrant.

Add Glaze: Pour the honey-gochujang mixture into the skillet.

Toss & Coat: Toss the gnocchi quickly for 1-2 minutes until the sauce thickens and creates a glossy, sticky glaze.

Garnish: Remove from heat, sprinkle with sesame seeds and green onions, and serve immediately.