Gochujang mince gnocchi
- Prepare
- less than 30 mins
- Cook
- 10 to 30 mins
- Serve
- Serves 2
This speedy gochujang mince gnocchi is an easy 20-minute dinner that makes good use of everyday ingredients. Soft gnocchi and plant-based mince are tossed in a spicy, glossy gochujang and tomato sauce, with lime and coriander to finish.
By Rhian Melvin
Ingredients
- 2 tbsp olive oil, plus extra if needed
- 250g/9oz plant-based mince
- 1 small onion, finely chopped
- 2 garlic cloves, crushed
- 1 large handful fresh coriander, stalks finely chopped and leaves reserved
- 2 tbsp tomato purée
- 2 tbsp gochujang
- 1 tbsp dark soy sauce
- ½ lime, juice only
- 300g/10½oz gnocchi
- salt and freshly ground black pepper
- sesame seeds, toasted, to serve
Method
Heat the oil in a deep frying pan over a medium–high heat. Add the plant-based mince and fry until browned, following the packet instructions for cooking times.
Transfer the mince to a bowl and set aside. Add a little more oil to the pan if needed.
Add the onion to the pan with a pinch of salt and fry for 5–7 minutes, until very soft.
Meanwhile, bring a large saucepan of salted water to the boil. Add the gnocchi and cook for 1–2 minutes, or until they begin to float. Drain, reserving some of the cooking water.
Add the garlic and coriander stalks to the onion and fry for 1 minute, until fragrant. Add the tomato purée and cook for 1–2 minutes, until it darkens in colour.
Stir in the gochujang. Gradually add the reserved gnocchi cooking water, stirring until you have a glossy sauce.
Stir in the soy sauce and lime juice, then return the mince to the pan. Season with salt and pepper.
Add the gnocchi and gently stir until coated in the sauce. If the sauce becomes too thick, add a little more reserved cooking water.
Divide between two bowls and scatter with the coriander leaves and toasted sesame seeds.
Recipe tips
You can add vegetables such as tomatoes, broccoli, courgette or spinach for a more vegetable-packed meal.
If you’re planning to keep leftovers, cook the gnocchi for just 1 minute and make the sauce slightly looser. The gnocchi will soften further when reheated and the sauce will thicken in the fridge.
Store leftovers in the fridge and eat within 3 days.
