Description
This Gnocchi Lasagne with Gochujang is a fusion dish combining the comforting texture of Italian gnocchi and béchamel sauce with the spicy, umami-rich flavors of Korean gochujang. Layers of beef mince cooked with aromatics and spices mingle with soft gnocchi, all topped with a creamy cheese béchamel and baked until golden and bubbling. Perfect for those craving a unique twist on a classic lasagna.
Ingredients
Scale
Meat Sauce
- 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
Gnocchi
- 500g gnocchi
Béchamel Sauce
- 4 tbsp salted butter
- 4 tbsp all purpose flour
- 500ml milk
- 50g cheddar cheese, grated
- 3 tbsp grated parmesan
- Salt & pepper, to taste
Toppings
- 50g cheddar cheese, grated
- 125g whole mozzarella, torn into pieces
Instructions
- Prepare the Meat Sauce: Heat olive oil in an oven-proof casserole dish over medium heat. Fry the diced red onion, minced garlic, and sliced spring onions for about 5 minutes until the onions become soft and translucent.
- Cook the Beef Mince: Add the beef mince to the casserole dish, breaking it up with a spoon. Fry for another 5 minutes until browned.
- Add Spices and Tomatoes: Stir in paprika, sugar, gochujang, tomato paste, tinned tomatoes, and stock. Combine well and continue frying for 5–10 minutes to blend the flavors. Season with salt and pepper according to taste.
- Combine with Gnocchi: Pour in the gnocchi and stir until they are thoroughly coated in the meat sauce. Turn off the heat and set aside.
- Make the Béchamel Sauce: Place a saucepan over medium heat and melt the butter. Gradually whisk in the flour to form a smooth roux. Slowly add milk in small increments, whisking continuously to prevent lumps, until a thick, pancake batter-like sauce forms.
- Season and Add Cheese to Béchamel: Season the béchamel sauce with salt and pepper. Stir in grated cheddar and parmesan cheese until melted and well combined. Taste and adjust seasoning if needed.
- Preheat the Oven: Set your oven to 200°C (390°F) to prepare for baking.
- Assemble and Bake: Pour the béchamel sauce evenly over the gnocchi ragu in the casserole dish. Sprinkle with the remaining cheddar cheese and scatter torn mozzarella pieces on top. Place the dish in the oven and bake for 30 minutes or until the top is bubbling and golden brown.
- Serve: Remove from the oven and let it cool slightly before serving. Enjoy your flavorful Gnocchi Lasagne with Gochujang!
Notes
- You can substitute chicken, beef, or vegetable stock depending on dietary preference.
- Adjust the amount of gochujang to control the spiciness level.
- For a vegetarian version, replace beef mince with plant-based mince and use vegetable stock.
- Ensure to whisk the béchamel continuously to avoid lumps for a smooth sauce.
- Leftovers can be refrigerated and reheated in the oven for best texture retention.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Fusion (Italian-Korean)
Keywords: Gnocchi lasagne, gochujang recipe, fusion lasagna, Korean spicy pasta, baked gnocchi, béchamel sauce, comfort food
