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 of 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 and top with the remaining beef, sliced green onion, toasted sesame seeds, and gochugaru (Korean chili flakes).
Ingredients
1 cup low fat cottage cheese
2 tablespoons gochujang
1 tablespoon white miso paste
0.25 cup water
1 pound extra lean ground beef
2 tablespoons coconut aminos
2 tablespoons balsamic vinegar
2 tablespoons water
1 tablespoon toasted sesame oil
0.5 teaspoon black pepper
4 cloves crushed garlic
2 teaspoons minced ginger
gnocchi
sliced green onion
toasted sesame seeds
gochugaru (Korean chili flakes)
Tips
You can swap the miso paste for more gochujang or add more gochujang if you
tr
re a spice lover.
I used 4 cubes of frozen crushed garlic and 2 cubes of frozen crushed ginger.