Boil the Gnocchi: Bring a large saucepan of salted water to a rolling boil over high heat. Add the gnocchi and cook according to package instructions, about 2-3 minutes, or until they float to the surface. Reserve 1 cup of cooking water before draining.

Blister the Tomatoes: Heat a tablespoon of oil in a large skillet over medium-low heat. Add the cherry tomatoes, cooking undisturbed for about 5 minutes until the skins blister and soften.

Sauté Aromatics: Add chopped scallions and minced garlic to the blistered tomatoes. Sauté for 2-3 minutes until scallions are translucent and garlic is fragrant.

Incorporate Gochujang: Push the tomato mixture aside and add gochujang. Sauté for 1-2 minutes until fragrant. Pour in soy sauce and mix thoroughly.

Combine Gnocchi and Sauce: Add cooked gnocchi to skillet, stir in reserved cooking water, then add cream cheese, mixing well until the sauce is creamy.

Final Touches and Serve: Adjust seasoning and serve garnished with chili oil, chopped scallions, and sesame seeds.