Creamy, Cheesy Korean Gnocchi
Serves 4
Directions
- 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.
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