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Gnocchi Lasagne with Gochujang Recipe

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★★★★★

4.2 from 72 reviews

This Gnocchi Lasagne with Gochujang is a delicious fusion dish combining the comforting textures of a traditional lasagne with the spicy, umami-packed kick of Korean gochujang. Tender gnocchi is simmered in a flavorful beef and tomato ragu infused with gochujang, then topped with a creamy béchamel sauce and melted cheeses, baked to golden bubbling perfection. It’s a hearty, savory meal perfect for those who love rich flavor with a spicy twist.

Ingredients

Scale

For the Gnocchi Ragu

  • 2 tbsp olive oil
  • 1 red onion, finely diced
  • 2 garlic cloves, minced
  • 2 spring onions, finely sliced
  • 500g beef mince (20% fat)
  • 1 tsp paprika
  • 1 tsp sugar
  • 1 tbsp gochujang
  • 1 tbsp tomato paste
  • 400g tinned tomatoes
  • 200ml chicken, beef, or vegetable stock
  • 500g gnocchi
  • Salt & pepper, to taste

For the Béchamel Sauce

  • 4 tbsp salted butter
  • 4 tbsp all purpose flour
  • 500ml milk
  • 50g cheddar cheese, grated
  • 3 tbsp grated parmesan
  • Salt & pepper, to taste

Topping

  • 50g cheddar cheese, grated
  • 125g whole mozzarella, torn into pieces

Instructions

  1. Prepare the Ragu: Heat olive oil in an oven-proof casserole dish over medium heat. Fry the finely diced red onion, minced garlic, and sliced spring onions for about 5 minutes or until the onions soften and become translucent.
  2. Cook the Beef and Build Flavors: Add the beef mince to the dish and fry for an additional 5 minutes, breaking it up as it cooks. Then stir in paprika, sugar, gochujang, tomato paste, tinned tomatoes, and 200ml of stock. Mix well and cook for 5-10 minutes, allowing the flavors to meld and the sauce to thicken slightly. Season with salt and pepper according to your taste.
  3. Add Gnocchi: Pour in the gnocchi and toss to coat them evenly in the spicy ragu sauce. Once combined, turn off the heat and let it sit while preparing the béchamel sauce.
  4. Make the Béchamel Sauce: Place a pan over medium heat and melt the salted butter. Slowly add the all-purpose flour, stirring constantly with a whisk to form a smooth roux. Gradually pour in the milk while continuously whisking to avoid lumps, yielding a thick, pancake-batter-like sauce.
  5. Season and Add Cheese: Season the béchamel sauce with salt and pepper, then stir in the grated cheddar and parmesan cheeses. Whisk until fully incorporated and the sauce is smooth and creamy. Taste and adjust seasoning if needed.
  6. Prepare for Baking: Preheat your oven to 200°C (390°F). Evenly pour the béchamel sauce over the gnocchi ragu in the casserole dish.
  7. Add Cheese Toppings: Sprinkle the additional grated cheddar and scatter torn pieces of mozzarella over the béchamel-covered ragu, creating a cheesy topping for the bake.
  8. Bake: Place the casserole dish in the preheated oven and bake for 30 minutes until the top is golden, bubbly, and the dish is heated through.
  9. Serve: Once baked, remove from the oven and let cool slightly before serving. Enjoy your flavorful Gnocchi Lasagne with Gochujang!

Notes

  • You can substitute the beef mince with ground chicken, turkey, or a plant-based mince for a different protein option.
  • Adjust the gochujang amount to control the spiciness level; reduce if you prefer a milder flavor.
  • This dish is best served fresh but can be refrigerated and reheated for up to 2 days.
  • The béchamel sauce thickness should be like thick pancake batter to evenly coat the gnocchi without being too runny.
  • An oven-proof skillet or casserole dish is essential for cooking the ragu and finishing the bake in the oven.

Keywords: gnocchi, lasagne, gochujang, spicy pasta bake, cheesy bake, fusion recipe

Find it online: https://foodiecara.com/gnocchi-lasagne-with-gochujang-recipe/