Recipes

Gnocchi Lasagne with Gochujang

Name: Gnocchi Lasagne with Gochujang
Prep time: 5 min
Cook time: 50 min
Total time: 55 min
Yield: 4 servings
Ingredients: 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/veg stock; 500g gnocchi; 4 tbsp salted butter; 4 tbsp all purpose flour; 500ml milk; 50g cheddar cheese, grated; 3 tbsp grated parmesan; Salt & pepper; 50g cheddar cheese, grated; 125g whole mozzarella, torn into pieces

4 servings

servings

5 minutes

active time

55 minutes

total time

Start Cooking

Ingredients

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/veg stock

500g gnocchi

4 tbsp salted butter

4 tbsp all purpose flour

500ml milk

50g cheddar cheese, grated

3 tbsp grated parmesan

Salt & pepper

50g cheddar cheese, grated

125g whole mozzarella, torn into pieces

Directions

Begin by frying off the onion, garlic, and spring onion in an oven-proof casserole dish for 5 minutes or until the onions become soft.

Then, add in the beef mince and fry for a further 5 minutes. Next up, add in the paprika, sugar, gochujang, tomato paste, tinned tomatoes, and 200ml chicken/beef stock. Give everything a good stir and fry for a further 5-10 minutes. Taste and season with salt and pepper based on your preferences.

Pour in your gnocchi and combine until everything is well coated. Turn off the heat and set it aside.

To make the béchamel sauce, place a pan on medium heat and add in your butter. Next, drizzle with flour and using a hand whisk, mix until the flour and butter combine.

Gently pour in the milk bit by bit and whisk continuously until a viscous milky white sauce is created. Keep whisking to avoid any lumps. You want the sauce to be a thick pancake batter type mixture.

Next up, season with salt and pepper, then add in the cheddar, and parmesan. Whisk, taste, and season according to your preferences.

Preheat your oven to 200C/390F.

Grab your gnocchi ragu casserole dish and evenly pour the béchamel sauce over it. Sprinkle with cheddar cheese and clumps of mozzarella cheese. Place in the oven for 30 minutes until bubbling and hot. Then serve up and enjoy!

Nutrition

Serving Size

Calories

1074 kcal

Total Fat

66 g

Saturated Fat

30 g

Unsaturated Fat

27 g

Trans Fat

2 g

Cholesterol

188 mg

Sodium

1309 mg

Total Carbohydrate

73 g

Dietary Fiber

6 g

Total Sugars

15 g

Protein

49 g