Creamy gochujang gnocchi with ground beef

Creamy gochujang gnocchi with ground beef

Korean · meal · Serves 4 · 22m total · ↑ Protein

Inspired by @mason_woodruff · Watch on IG ↗

386 kcal29 g protein11 g carbs25 g fat

A Korean-Italian fusion dish combining pillowy gnocchi with a creamy cottage cheese gochujang sauce and savory browned ground beef.

Cook timeline

Wall clock: 22mActive: 22mPassive: 8mParallel tracks: 2
0m
5m
10m
15m
20m
22m
Boil gnocchi water
Brown ground beef
Cook gnocchi
Blend cottage cheese sauce
Season beef with aromatics
Reserve water and drain gnocchi
Toss and finish gnocchi
Active (hands-on)
Passive (waiting)
Same row = sequential; different rows = parallel
Start cooking

Equipment

Steps

22m
  1. 1. Blend cottage cheese sauce3m
    1 cup low fat cottage cheese · 2 tbsp gochujang · 1 tbsp white miso paste · 0.25 cup water
  2. 2. Boil gnocchi water1m + 5m
  3. 3. Brown ground beef8m
    1 lb extra lean ground beef
  4. 4. Season beef with aromatics3m
    2 tbsp coconut aminos · 2 tbsp balsamic vinegar · 2 tbsp water · 1 tbsp toasted sesame oil · 0.5 tsp black pepper · 4 clove garlic · 2 tsp ginger
  5. 5. Cook gnocchi1m + 3m
    1 lb gnocchi
  6. 6. Reserve water and drain gnocchi2m
  7. 7. Toss and finish gnocchi4m

When ready to eat

Plate the gnocchi and top with the remaining beef, sliced green onion, toasted sesame seeds, and gochugaru (Korean chili flakes).