This Spicy Gnocchi Lasagne with Gochujang is one of my new favourite comfort foods. I love gochujang recipes and trust me when I say that gochujang goes so well in a ragu. This gnocchi lasagna casserole is fuss-free, and a great one to impress friends and family!
This is one of my favourite recipes using gochujang. It lands somewhere in-between a lasagne and a big bowl of gnocchi...with Korean-style flavours. It's cheesy, creamy, spicy, and simple delicious. I had some friends over for dinner and served them this gnocchi lasagne and they LOVED it (always lovely to receive compliments!!). So, if you want to impress your friends and family, make this this!!
Gnocchi is such a versatile pasta/carb, and it goes so well with an array of sauces like my gnocchi pesto made with homemade pesto...it's great for a midweek dinner, I think you'll love it!
For another lasagna-style recipe, check out my one pot lasagna recipe!
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Why You'll Love This Recipe
- Fusion: I adore a combination of cuisines coming together, and this gnocchi lasagne with gochujang is a perfect example. It's spicy, creamy, cheesy, and such a delicious comfort dish. You've got the lasagne and gnocchi elements coming from Italy, and the gochujang originating in Korea.
- Simple: All you've got to do is make your gochujang ragu and a simple béchamel sauce (don't be scared of the fancy name, it's literally just butter, flour, milk, and some cheese!!). Add in the gnocchi, whack it into the oven and voila, you've got yourself a delicious meal.
- Crowd-pleaser: I made this for my friends who came over for dinner and they LOVED it. They both went back for seconds (which proves that it's a cracker). So, make it for your next dinner party or midweek meal! Another crowd-pleaser that I love is my Ground Turkey Ziti Pasta Bake!
If you're a fan of ragu's with a twist, then check out my white ragu, it's creamy, cheesy, and a winner every time.
What Is Gochujang?
Gochujang is a Korean fermented chilli paste that is a staple in Korean cuisine. It is a thick, spicy, and sweet condiment made from red chili pepper flakes, glutinous rice, fermented soybeans, and salt. The paste is traditionally fermented in large clay pots, which gives it a unique depth of flavour. It's honestly a staple in my household and I always have a tub of it in the fridge!
If you're looking for some more gochujang recipes, you should definitely check out my Korean-style butter beans that are great served with rice, Gochujang feta pastries which are a fantastic snack, or my bulgogi fried rice!
I also made a post for the 10 best chicken gochujang recipes that are all so delicious and simple to make!
Ingredients & Substitutions
Onion: I've used a red onion for this recipe, but feel free to use whatever you've got in your fridge...white onion or even shallots would work well!
Garlic: Fresh raw garlic cloves are best for this recipe. You can also use garlic granules, around ½ tsp!
Spring onion: For a bit of colour and extra flavour.
Beef mince: I used 20% fat ground beef to add extra flavour. You can use lean beef (5%), if you're trying to make a healthier dish. For a plant-based alternative, you could use a ground meat alternative, or finely chopped up mushrooms or tofu. If you're looking for more ground beef recipes, check out my 15-minute spicy beef noodle soup or my French onion cottage pie.
Paprika: Smoked paprika adds a bit of a kick and warmth.
Sugar: Granulated white sugar to balance out the flavours. You could also use honey or brown sugar. Start by adding a little and taste as you go.
Gochujang: The Korean red pepper paste that is the key flavour component to this dish. Another great recipe if you're looking for something quick and easy is my gochujang eggplant recipe, a great simple dinner recipe!
Tomato paste: To add a bit of extra umami and tomato flavour.
Tinned tomatoes: I've used tinned chopped tomatoes, but you could also use tinned plum tomatoes.
Gnocchi: Store-bought gnocchi is perfect for this recipe.
Butter: Salted butter to make the béchamel sauce.
Flour: All purpose white flour is best. I used whole wheat flour once and it just made a slightly weird flavour and texture. You can use gluten-free flour for a gluten-free alternative.
Milk: I've used semi-skimmed milk but full fat works great. You can use plant-based milk if you're looking for a vegan option.
Cheddar: Grated cheddar works really well for flavour in the béchamel and to top the dish off. Use plant-based cheddar for a vegan alternative.
Parmesan: Grated parmesan for the béchamel sauce adds a salty flavour that I love. Feel free to use nutritional yeast or a vegan hard cheese for a plant-based alternative.
Mozzarella: For that lovely caramelised golden/brown glow once the gnocchi lasagne is cooked, you'll want to use whole mozzarella and tear it into strips. Use a plant-based version or omit this ingredient for a vegan alternative. I love cheesy recipes, so if you do too, you've got to check out my Turkey Mac and cheese or my cheesy baked chicken with cream of chicken soup!
Step-By-Step Instructions With Photos
- Begin by frying off the onion, garlic, and spring onion in an oven-proof casserole dish for 5 minutes or until the onions become soft. Then, add in the beef mince and fry for a further 5 minutes. Next up, add in the paprika, sugar, gochujang, tomato paste, tinned tomatoes, and 200ml chicken/beef stock. Give everything a good stir and fry for a further 5 minutes.
2. Pour in your gnocchi and combine until everything is well coated. Turn off the heat and set it aside.
3. To make the béchamel sauce, place a pan on medium heat and add in your butter. Next, drizzle with flour and using a hand whisk, mix until the flour and butter combine. Gently pour in the milk bit by bit and whisk continuously until a viscous milky white sauce is created. Keep whisking to avoid any lumps. Next up, season with salt and pepper, then add in the cheddar, and parmesan. Whisk, taste, and season according to your preferences.
4.Preheat your oven to 200C/390F. Grab your gnocchi ragu casserole dish and evenly pour the béchamel sauce over it. Sprinkle with cheddar cheese and clumps of mozzarella cheese. Place in the oven for 30 minutes until bubbling and hot. Serve up and enjoy!
Top Tips!
- Add more gochujang paste into the ragu if you like it extra spicy and umami-rich.
- When making the béchamel, make sure to pour the milk in really slowly and whisk thoroughly to remove any lumps.
- You can prep the whole dish in advance and then when you're ready to serve up, place it in the oven for 30 minutes and then serve up and enjoy!
FAQs
Store leftovers in an airtight container in the fridge for up to 4 days. You can also tightly cover the baking dish with a couple of layers of kitchen foil to store - I did this for a couple of days and then reheated it in the oven and it was perfect!
Yes! It's one of the best dishes to freeze. Place in airtight containers and freeze for up to 3 months. When you're ready to eat, leave to defrost in the fridge and then either heat up in the microwave until piping hot, or place in an oven-proof dish and heat in the oven at 200C/390F for 30 minutes.
I love serving this with a rocket/arugula salad and a balsamic dressing. You could also serve it with some warm crusty bread.
Absolutely, substitute the beef mince for a vegan alternative, tofu, or minced mushroom. Replace the milk with a plant-based alternative and the cheeses with nutritional yeast or vegan alternatives. You can also use vegetable stock for the ragu instead of chicken or beef.
Other related recipes you might enjoy!
If you tried this Gnocchi Lasagne with Gochujang or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thank you!
Gnocchi Lasagne with Gochujang
Ingredients
For the gochujang ragu
- 2 tablespoon olive oil
- 1 red onion, finely diced
- 2 garlic cloves, minced
- 2 spring onions, finely sliced
- 500g beef mince 20% fat
- 1 teaspoon paprika
- 1 teaspoon sugar
- 1 tablespoon gochujang
- 1 tablespoon tomato paste
- 400g tinned tomatoes
- 200ml chicken/beef/veg stock
- 500g gnocchi
For the béchamel sauce
- 4 tablespoon salted butter
- 4 tablespoon all purpose flour
- 500ml milk
- 50g cheddar cheese, grated
- 3 tablespoon grated parmesan
- Salt & pepper
For the gnocchi lasagne toppings
- 50g cheddar cheese, grated
- 125g whole mozzarella, torn into pieces
Instructions
- Begin by frying off the onion, garlic, and spring onion in an oven-proof casserole dish for 5 minutes or until the onions become soft.
- Then, add in the beef mince and fry for a further 5 minutes. Next up, add in the paprika, sugar, gochujang, tomato paste, tinned tomatoes, and 200ml chicken/beef stock. Give everything a good stir and fry for a further 5-10 minutes. Taste and season with salt and pepper based on your preferences.
- Pour in your gnocchi and combine until everything is well coated. Turn off the heat and set it aside.
- To make the béchamel sauce, place a pan on medium heat and add in your butter. Next, drizzle with flour and using a hand whisk, mix until the flour and butter combine.
- Gently pour in the milk bit by bit and whisk continuously until a viscous milky white sauce is created. Keep whisking to avoid any lumps. You want the sauce to be a thick pancake batter type mixture.
- Next up, season with salt and pepper, then add in the cheddar, and parmesan. Whisk, taste, and season according to your preferences.
- Preheat your oven to 200C/390F.
- Grab your gnocchi ragu casserole dish and evenly pour the béchamel sauce over it. Sprinkle with cheddar cheese and clumps of mozzarella cheese. Place in the oven for 30 minutes until bubbling and hot. Then serve up and enjoy!
Notes
- Add more gochujang paste into the ragu if you like it extra spicy and umami-rich.
- When making the béchamel, make sure to pour the milk in really slowly and whisk thoroughly to remove any lumps.
- You can prep the whole dish in advance and then when you're ready to serve up, place it in the oven for 30 minutes and then serve up and enjoy!
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