Crispy Gnocchi Bake with Kimchi Ragu
Serves 1
Directions
- 1Fry ground pork in a touch of oil until browned, with 1 tsp salt.
- 2Add in the white parts of the spring onions and minced garlic, and fry until softened.
- 3Add tomato puree and gochujang and cook down until darkened, about 10 minutes.
- 4Deglaze with chicken stock and kimchi juice, making sure to scrape the bottom of the pan.
- 5Add half of the milk and cook down for 30 minutes on low heat before adding the remaining milk and cooking until thickened.
- 6Add in chopped kimchi, parmesan cheese, green parts of spring onions and sesame oil and mix well to combine. Season to taste.
- 7Meanwhile, prepare the gnocchi. Boil gnocchi until just cooked, then drain, drizzle generously in olive oil and roast at 180°C for 20-25 minutes, flipping halfway, until golden and crisp on the outside.
- 8Add the crispy gnocchi to the ragu and mix well to combine.
- 9Transfer the mixture to a skillet, cover with mozzarella and bake at 200°C for 10 minutes until the cheese is golden and bubbling.
Ingredients
- 500 g ground pork
- 6 cloves garlic, minced
- 10 spring onions, whites and greens separated, finely sliced
- 160 g gochujang
- 1 tbsp tomato puree
- 800 ml milk
- 200 ml chicken stock
- 200 g kimchi, diced
- 20 ml kimchi juice
- 1 tablespoon sesame oil
- 2 x 500g packets gnocchi
- 30 g Parmesan cheese, grated
- 150 g mozzarella
- 1 tsp salt
- oil
- olive oil
Equipment
panskillet
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