Creamy Gochujang Gnocchi

About This Recipe

Pillowy potato gnocchi with garlic sesame beef crumbles and creamy gochujang sauce.

Ingredients

• 1 pound Gnocchi
• 1 cup Low Fat Cottage Cheese
• 2 Tablespoons (42g) Gochujang
• 1 Tablespoon (18g) White Miso Paste
• ¼ cup Water
• 1 pound Extra Lean Ground Beef
• 2 Tablespoons Coconut Aminos
• 2 Tablespoons Balsamic Vinegar (or black vinegar)
• 2 Tablespoons Water
• 1 Tablespoon Toasted Sesame Oil
• ½ teaspoon Black Pepper
• 4 Frozen Crushed Garlic Cubes (or 4 cloves of crushed garlic)
• 2 Frozen Crushed Ginger Cubes (or 2 teaspoons of crushed ginger)
• Sliced Green Onion, Toasted Sesame Seeds, Korean Chili Flakes

Instructions

1. Bring a pot of water to a boil for the gnocchi.
2. Blend the cottage cheese, gochujang, miso paste, and water together until smooth and set aside.
3. Heat a pan over medium-high heat with a little cooking spray or teaspoon of olive oil before adding the beef. Cook one side for 2-3 minutes until a nicely browned crust forms before breaking apart with a spatula and fully cooking.
4. Add the remaining beef ingredients to the pan with the beef and cook for another 3-4 minutes until no liquid remains. Turn the heat to low and keep warm.
5. Cook the gnocchi in the boiling water for 3-4 minutes until they float. Reserve about 1 cup of the water before draining the rest and adding the gnocchi back to the pot over low heat.
6. Add the blended sauce and a couple tablespoons of the reserved water to the gnocchi and stir until the gnocchi is evenly coated in a smooth sauce. Fold in about ¾ of the beef, using the reserved water as needed to bring everything together.
7. Plate the gnocchi and garnish with the remaining beef crumbles, sliced green onion, toasted sesame seeds, and Korean chili flakes, if desired.