Ingredients

2 tbsp olive oil

1 red onion, finely diced

2 garlic cloves, minced

2 spring onions, finely sliced

500g beef mince (20% fat)

1 tsp paprika

1 tsp sugar

1 tbsp gochujang

1 tbsp tomato paste

400g tinned tomatoes

200ml chicken, beef, or vegetable stock

500g gnocchi

4 tbsp salted butter

4 tbsp all-purpose flour

500ml milk

50g cheddar cheese, grated

3 tbsp grated parmesan

Salt and pepper, to taste

Additional 50g cheddar cheese, grated

125g whole mozzarella, torn into pieces

Instructions

Step 1: Heat olive oil in an oven-proof casserole dish over medium heat. Fry the red onion, garlic, and spring onions for about 5 minutes until the onions soften.

Step 2: Add the beef mince and cook for another 5 minutes, breaking it up as it browns. Stir in paprika, sugar, gochujang, tomato paste, tinned tomatoes, and stock. Mix well and simmer for 5–10 minutes. Season with salt and pepper to taste.

Step 3: Stir in the gnocchi until evenly coated with the sauce. Remove the casserole from heat and set aside.

Step 4: To make the béchamel, melt butter in a saucepan over medium heat. Sprinkle in the flour and whisk continuously to combine into a smooth paste.

Step 5: Gradually pour in the milk while whisking constantly to form a thick, smooth sauce. Keep whisking to avoid lumps; the sauce should resemble thick pancake batter.

Step 6: Season the béchamel with salt and pepper, then stir in the cheddar and parmesan cheeses. Taste and adjust seasoning as needed.

Step 7: Preheat the oven to 200°C (390°F).

Step 8: Pour the béchamel sauce evenly over the gnocchi ragu in the casserole dish. Sprinkle the extra cheddar and scatter mozzarella pieces on top. Bake in the oven for 30 minutes until bubbly and golden.

Step 9: Remove from the oven, let it rest a few minutes, then serve and enjoy your spicy, cheesy gnocchi lasagne.

Tips & Variations

For a vegetarian version, substitute beef mince with lentils or finely chopped mushrooms.

Adjust gochujang to taste if you prefer less spice or more heat.

Use fresh gnocchi for a softer texture or frozen for convenience.

Adding a handful of fresh herbs like basil or parsley before serving can brighten the dish.

FAQs

Can I prepare this dish ahead of time?

Yes, you can assemble the dish up to the baking step and refrigerate it for a few hours before cooking. Just add a few extra minutes to the oven time if it’s chilled.

What can I use if I don’t have gochujang?

If you don’t have gochujang, you can substitute with a mix of chili paste and a bit of miso paste or soy sauce to mimic the sweet and spicy flavor profile.