Gnocchi Lasagne with Gochujang Recipe

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If you’re craving a hearty, comforting dish with a thrilling twist, the Gnocchi Lasagne with Gochujang Recipe is going to become your new favorite indulgence. This unique take on traditional lasagne swaps out pasta sheets for pillowy gnocchi and infuses the rich meat sauce with gochujang, the Korean chili paste that adds a bold, savory kick. Each bite melts creamy béchamel, melted cheeses, and spicy-sweet notes into one glorious, bubbling masterpiece that sings with flavor and warmth. Whether it’s for a weeknight dinner or impressing friends, this recipe strikes a perfect balance between comforting familiarity and exciting zest.

Ingredients You’ll Need

Gathering the right ingredients is a breeze for this dish, and each one plays an essential role in building its incredible flavor and texture. From the spicy kick of gochujang to the creamy richness of cheeses and béchamel, every element contributes to making this Gnocchi Lasagne with Gochujang Recipe unforgettable.

• 2 tbsp olive oil: Essential for sautéing and bringing a subtle fruity depth to the base flavors.
• 1 red onion, finely diced: Adds sweetness and body when softened, creating a tasty foundation.
• 2 garlic cloves, minced: Infuses aromatic warmth that complements the spicy gochujang beautifully.
• 2 spring onions, finely sliced: Provides a fresh, mild oniony crunch and a pop of color.
• 500g beef mince (20% fat): Gives rich, juicy meatiness to the sauce with just the right fat content for succulence.
• 1 tsp paprika: Offers a smoky, mellow heat that deepens the sauce’s complexity.
• 1 tsp sugar: Balances acidity from tomatoes and enhances overall flavor harmony.
• 1 tbsp gochujang: The star ingredient, lending a spicy-sweet umami that makes this dish stand apart.
• 1 tbsp tomato paste: Concentrates the tomato flavor and thickens the sauce.
• 400g tinned tomatoes: Provide a juicy, tangy base for the ragu.
• 200ml chicken/beef/veg stock: Adds depth and richness, depending on your choice for subtle variation.
• 500g gnocchi: The tender, pillowy base replacing pasta, soaking up all the glorious sauce.
• 4 tbsp salted butter: For the béchamel’s silky richness and flavor.
• 4 tbsp all-purpose flour: Builds the béchamel’s thick, creamy texture.
• 500ml milk: Creates the milky, luscious béchamel sauce that ties it all together.
• 50g cheddar cheese, grated: Sharp and creamy notes in the béchamel and topping.
• 3 tbsp grated parmesan: Adds a salty, nutty edge to enrich the béchamel.
• Salt & pepper: Crucial to balance and enhance every layer of flavor.
• 50g cheddar cheese, grated (additional): For a golden, gooey topping.
• 125g whole mozzarella, torn into pieces: Melts into luscious, stretchy clumps over the finished dish.

How to Make Gnocchi Lasagne with Gochujang Recipe

Step 1: Sauté the Aromatics

Start by heating the olive oil in an oven-proof casserole dish over medium heat. Toss in the finely diced red onion, minced garlic, and sliced spring onions. Cook them gently for about 5 minutes until the onions turn soft and fragrant. This soft base is crucial as it releases the natural sweetness and aromas that enhance the layers of flavor in your lasagne.

Step 2: Brown the Beef and Build the Sauce

Next, add the beef mince straight into the dish and fry it for another 5 minutes until nicely browned. This step seals in the juices and brings incredible savory depth. Now stir in the paprika, sugar, gochujang, and tomato paste – these gochujang-rich ingredients build the signature spicy, umami-packed character. Pour in the tinned tomatoes and your chosen stock, giving everything a good mix. Let it simmer for 5 to 10 minutes until the sauce thickens and all those flavors meld together. Don’t forget to taste and season with salt and pepper to perfectly suit your palate.

Step 3: Add and Coat the Gnocchi

Pour in the gnocchi and gently stir so they are evenly coated with the hearty ragu sauce. The gnocchi will soak up these flavors while absorbing moisture, getting wonderfully tender. Once combined, turn off the heat and set this comforting base aside as you prepare the luscious béchamel sauce.

Step 4: Make the Creamy Béchamel

In a separate pan on medium heat, melt the salted butter. Sprinkle in the flour and whisk continuously; this roux is what thickens the sauce and provides a silky texture. Pour the milk in slowly, whisking all the while to prevent lumps from forming. Your goal is a smooth, thick sauce, similar to pancake batter in consistency. Season with salt and pepper, then add grated cheddar and parmesan cheese. Whisk again until melted and creamy, tasting and adjusting seasoning so it’s just right.

Step 5: Assemble and Bake

Preheat your oven to 200C (390F) while you prepare the final assembly. Pour the béchamel sauce evenly over the gnocchi ragu casserole dish, smoothing it out with a spatula. Top generously with the extra grated cheddar and torn mozzarella clumps for that irresistibly gooey, golden finish. Bake in the oven for 30 minutes, or until the sauce is bubbling and the cheese is melted and slightly browned. Serve it piping hot, and get ready for a flavor-packed feast!

How to Serve Gnocchi Lasagne with Gochujang Recipe

Garnishes

To add a bit of fresh vibrancy to this rich dish, sprinkle chopped fresh herbs like parsley or chives on top just before serving. A drizzle of olive oil or a few chili flakes can amplify the gochujang’s spicy notes if you love extra heat. These simple touches brighten the visual appeal and give a light contrast to the creamy layers beneath.

Side Dishes

This gnocchi lasagne is quite rich, so it pairs wonderfully with light, crisp sides. A fresh green salad with a zesty lemon vinaigrette can cut through the creaminess, while roasted seasonal vegetables bring earthiness and balance. Pickled vegetables or kimchi would also be an inspired accompaniment that complements the Korean influence of the gochujang beautifully.

Creative Ways to Present

For a fun twist at dinner parties, serve the Gnocchi Lasagne with Gochujang Recipe in individual ramekins instead of a large dish for a personalized touch. Layered in clear glass bakeware, it makes for a stunning presentation showcasing the gnocchi and cheesy béchamel layers. You could even assemble it ahead and bake just before serving for an easy yet impressive meal.

Make Ahead and Storage

Storing Leftovers

This dish keeps wonderfully in the fridge for up to three days when stored in an airtight container. The flavors even slightly deepen overnight, making it a perfect next-day meal. Just be sure to cool it before sealing to maintain freshness and prevent sogginess.

Freezing

You can freeze portions if you want to save some for later. Place cooled, leftover gnocchi lasagne in freezer-safe containers, without the fresh herbs or crisp toppings, for up to two months. Thaw overnight in the fridge before reheating for best results.

Reheating

Reheat leftovers gently in the oven at 180C (350F) covered with foil to avoid drying out, or microwave in shorter bursts, stirring in between to warm evenly. Add a splash of milk or broth if the sauce has thickened too much when reheating, and finish with a quick blast under the grill if you’d like to refresh the cheesy top.

FAQs

Can I use vegetarian mince for the Gnocchi Lasagne with Gochujang Recipe?

Absolutely! Plant-based mince works nicely. Just follow the same steps, substituting the beef with your favorite vegetarian option for a delicious meat-free twist.

Is gochujang very spicy?

Gochujang is moderately spicy but balanced with sweetness and umami. If you’re sensitive to heat, start with a little less and add more to taste as the sauce develops.

Can I make this recipe dairy-free?

You can substitute butter with a dairy-free alternative, use plant-based milk, and swap out cheeses for vegan versions. The béchamel may be a bit different in texture but still delicious!

What type of gnocchi is best for this recipe?

Store-bought potato gnocchi works perfectly, but you can also use fresh homemade gnocchi if you have time. Just be gentle when stirring them into the ragu as they can be delicate.

Can I prepare the sauce ahead of time?

Yes, you can prepare the ragu and béchamel separately a day ahead and keep them refrigerated. Assemble and bake just before serving for maximum freshness and flavor.

Final Thoughts

I truly hope you fall in love with this Gnocchi Lasagne with Gochujang Recipe as much as I have. It brings together the cozy comfort of lasagne in a fun, unexpected way with gnocchi, and that punch of gochujang takes it to another level of deliciousness. Give it a try, gather your loved ones, and enjoy a meal that feels like a warm hug with a lively zing. Happy cooking and bon appétit!

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