Creamy Gochujang Gnocchi with Garlic Sesame Beef
Creamy Gochujang Gnocchi with Garlic Sesame Beef
Ingredients
For the Blended Sauce
- 1 cup low fat cottage cheese
- 2 tablespoons gochujang
- 1 tablespoon white miso paste, can swap for more gochujang or add more gochujang for spice
- 1/4 cup water
For the Garlic Sesame Beef
- 1 pound extra lean ground beef
- 2 tablespoons coconut aminos
- 2 tablespoons balsamic vinegar
- 2 tablespoons water
- 1 tablespoon toasted sesame oil
- 1/2 teaspoon black pepper
- 4 cloves crushed garlic, or 4 cubes of frozen crushed garlic
- 2 teaspoons minced ginger, or 2 cubes of frozen crushed ginger
For the Gnocchi and Garnish
- 500 grams gnocchi, fresh or shelf-stable, for 4 servings
- 2 green onion, sliced, for topping
- 1 tablespoon toasted sesame seeds, for topping
- 1/2 teaspoon Gochugaru, Korean chili flakes, for topping, as needed
Instructions
- 1
In a blender, combine 1 cup of low fat cottage cheese, 2 tablespoons of gochujang, 1 tablespoon of white miso paste, and 1/4 cup of water. Blend until the mixture is completely smooth and creamy. Set aside.
⏱️ 3 min
- 2
In a large skillet or pot, brown and fully cook 1 pound of extra lean ground beef over medium-high heat, breaking it apart with a spoon. Drain any excess fat.
⏱️ 8 min
- 3
Once the beef is cooked, add 2 tablespoons of coconut aminos, 2 tablespoons of balsamic vinegar, 2 tablespoons of water, 1 tablespoon of toasted sesame oil, 1/2 teaspoon of black pepper, 4 cloves of crushed garlic, and 2 teaspoons of minced ginger to the skillet. Stir well and cook for another 2-3 minutes, allowing the flavors to meld.
⏱️ 3 min
- 4
While the beef is cooking, bring a large pot of salted water to a rolling boil. Add the gnocchi and cook according to package directions, usually for 2-3 minutes, until they float to the surface.
⏱️ 5 min•🌡️ 212
- 5
Before draining the gnocchi, reserve about 1 cup of the starchy cooking water. Then, drain the gnocchi thoroughly.
⏱️ 1 min
- 6
Return the drained gnocchi to the pot (or a clean large skillet). Add the blended gochujang sauce, about 3/4 of the prepared garlic sesame beef, and a few tablespoons of the reserved gnocchi cooking water. Stir gently over low heat until the sauce coats the gnocchi and becomes smooth and creamy. Add more reserved pasta water, 1-2 tablespoons at a time, if needed to reach your desired consistency.
⏱️ 5 min
- 7
Divide the creamy gochujang gnocchi among four plates. Top each serving with the remaining garlic sesame beef, sliced green onion, a sprinkle of toasted sesame seeds, and Gochugaru (Korean chili flakes) to taste.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Creamy Gochujang Gnocchi with Garlic Sesame Beef
For the Blended Sauce
- 1 cup low fat cottage cheese
- 2 tablespoons gochujang
- 1 tablespoon white miso paste, can swap for more gochujang or add more gochujang for spice
- 1/4 cup water
For the Garlic Sesame Beef
- 1 pound extra lean ground beef
- 2 tablespoons coconut aminos
- 2 tablespoons balsamic vinegar
- 2 tablespoons water
- 1 tablespoon toasted sesame oil
- 1/2 teaspoon black pepper
- 4 cloves crushed garlic, or 4 cubes of frozen crushed garlic
- 2 teaspoons minced ginger, or 2 cubes of frozen crushed ginger
For the Gnocchi and Garnish
- 500 grams gnocchi, fresh or shelf-stable, for 4 servings
- 2 green onion, sliced, for topping
- 1 tablespoon toasted sesame seeds, for topping
- 1/2 teaspoon Gochugaru, Korean chili flakes, for topping, as needed
Instructions
- 1
In a blender, combine 1 cup of low fat cottage cheese, 2 tablespoons of gochujang, 1 tablespoon of white miso paste, and 1/4 cup of water. Blend until the mixture is completely smooth and creamy. Set aside.
⏱️ 3 min - 2
In a large skillet or pot, brown and fully cook 1 pound of extra lean ground beef over medium-high heat, breaking it apart with a spoon. Drain any excess fat.
⏱️ 8 min - 3
Once the beef is cooked, add 2 tablespoons of coconut aminos, 2 tablespoons of balsamic vinegar, 2 tablespoons of water, 1 tablespoon of toasted sesame oil, 1/2 teaspoon of black pepper, 4 cloves of crushed garlic, and 2 teaspoons of minced ginger to the skillet. Stir well and cook for another 2-3 minutes, allowing the flavors to meld.
⏱️ 3 min - 4
While the beef is cooking, bring a large pot of salted water to a rolling boil. Add the gnocchi and cook according to package directions, usually for 2-3 minutes, until they float to the surface.
⏱️ 5 min•🌡️ 212 - 5
Before draining the gnocchi, reserve about 1 cup of the starchy cooking water. Then, drain the gnocchi thoroughly.
⏱️ 1 min - 6
Return the drained gnocchi to the pot (or a clean large skillet). Add the blended gochujang sauce, about 3/4 of the prepared garlic sesame beef, and a few tablespoons of the reserved gnocchi cooking water. Stir gently over low heat until the sauce coats the gnocchi and becomes smooth and creamy. Add more reserved pasta water, 1-2 tablespoons at a time, if needed to reach your desired consistency.
⏱️ 5 min - 7
Divide the creamy gochujang gnocchi among four plates. Top each serving with the remaining garlic sesame beef, sliced green onion, a sprinkle of toasted sesame seeds, and Gochugaru (Korean chili flakes) to taste.
⏱️ 2 min