1Blend 1 cup of low fat cottage cheese with 2 tablespoons of gochujang, 1 tablespoon of white miso paste, and 1/4 cup of water.
2Brown and fully cook a pound of extra lean ground beef.
3Add 2 tablespoons each of coconut aminos, balsamic vinegar, and water, 1 tablespoon of toasted sesame oil, 1/2 teaspoon of black pepper, 4 cloves of crushed garlic, and 2 teaspoons of minced ginger to the cooked beef.
4Boil the gnocchi for a couple minutes until they float.
5Reserve about 1 cup of the gnocchi water and drain the rest.
6Toss the gnocchi with the blended sauce, about 3/4 of the beef, and a few tablespoons of the reserved water.
7Stir over low heat until smooth and creamy, using more reserved pasta water as needed.
8Plate the gnocchi.
9Top with the remaining beef, sliced green onion, toasted sesame seeds, and Gochugaru (Korean chili flakes).
Ingredients
1 cup low fat cottage cheese
2 tbsp gochujang
1 tbsp white miso paste
0.25 cup water
1 pound extra lean ground beef
2 tbsp coconut aminos
2 tbsp balsamic vinegar
2 tbsp water
1 tbsp toasted sesame oil
0.5 tsp black pepper
4 cloves crushed garlic
2 tsp minced ginger
gnocchi
1 cup reserved gnocchi water
sliced green onion
toasted sesame seeds
Gochugaru (Korean chili flakes)
Equipment
blenderpanpot
Tips
You can swap the miso paste for more gochujang or add more gochujang if you’re a spice lover.
Use frozen crushed garlic and ginger cubes for convenience.