Imported from the web

Gochujang Mince Gnocchi

Name: Gochujang Mince Gnocchi
Prep time: 30 min
Cook time: 30 min
Total time: 60 min
Yield: 2 servings
Cuisine: East Asian
Ingredients: 2 tbsp olive oil (Plus extra if needed.); 250 g plant-based mince; 1 onion (Small, finely chopped.); 2 cloves garlic (Crushed.); 1 large handful fresh coriander (Stalks finely chopped and leaves reserved.); 2 tbsp tomato purée; 2 tbsp gochujang; 1 tbsp dark soy sauce; 0.5 lime lime juice (Juice only.); 300 g gnocchi; salt (A pinch for the onion; also used to season and to salt the gnocchi cooking water. To taste.); black pepper (Freshly ground, to taste.); sesame seeds (Toasted, to serve.); water (For boiling the gnocchi; reserve some cooking water for the sauce.)

Imported by Andrew Pullen on SeeMeCook

Soft gnocchi and plant-based mince are coated in a spicy, glossy gochujang and tomato sauce, finished with lime, fresh coriander and toasted sesame seeds. A quick, dairy-free dinner with plenty of savory heat.

2 servings60 minEast Asian

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Ingredients

2 tbsp olive oil (Plus extra if needed.)
250 g plant-based mince
1 onion (Small, finely chopped.)
2 cloves garlic (Crushed.)
1 large handful fresh coriander (Stalks finely chopped and leaves reserved.)
2 tbsp tomato purée
2 tbsp gochujang
1 tbsp dark soy sauce
0.5 lime lime juice (Juice only.)
300 g gnocchi
salt (A pinch for the onion; also used to season and to salt the gnocchi cooking water. To taste.)
black pepper (Freshly ground, to taste.)
sesame seeds (Toasted, to serve.)
water (For boiling the gnocchi; reserve some cooking water for the sauce.)

Steps

1
Heat the olive oil in a deep frying pan over medium-high heat. Add the plant-based mince and fry until browned, following the packet instructions for cooking time.
2
Transfer the browned mince to a bowl and set it aside. Add a little extra oil to the pan if needed.
3
Add the chopped onion to the pan with a pinch of salt. Fry for 5–7 minutes, until very soft.
4
Meanwhile, bring a large saucepan of salted water to the boil. Add the gnocchi and cook for 1–2 minutes, or until it begins to float.
5
Drain the gnocchi, reserving some of the cooking water.
6
Add the crushed garlic and chopped coriander stalks to the onion. Fry for 1 minute, until fragrant.
7
Add the tomato purée and cook for 1–2 minutes, until it darkens in colour.
8
Stir in the gochujang. Gradually add the reserved gnocchi cooking water, stirring until a glossy sauce forms.
9
Stir in the dark soy sauce and lime juice.
10
Return the mince to the pan and season with salt and freshly ground black pepper.
11
Add the drained gnocchi and gently stir until coated in the sauce. If the sauce becomes too thick, add a little more reserved cooking water.
12
Divide between two bowls. Scatter over the reserved coriander leaves and toasted sesame seeds to serve.

Notes

The listed preparation and cooking times in the structured data are each 30 minutes, although the description calls this a 20-minute dinner. Optional vegetables mentioned in the tips include tomatoes, broccoli, courgette or spinach. For leftovers, cook the gnocchi for just 1 minute and make the sauce slightly looser; refrigerate and eat within 3 days.