Gnocchi Lasagne with Gochujang

Black casserole dish filled with gochujang gnocchi lasagne with wooden spoon.

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5 from 1 vote

Gnocchi Lasagne with Gochujang

This Spicy Gnocchi Lasagne with Gochujang is one of my new favourite comfort foods.

Prep Time5

Cook Time50

Total Time55

Course: Main Course

Cuisine: Italian, Korean

Servings: people

Calories: 1074kcal

Author: Emily Roz

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

Step-by-Step Photos: My blog post includes helpful step-by-step photos to help guide you through making this recipe.

To double quantity: This recipe can be doubled to make the dish for 6-8 people. You may need a large casserole dish.

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!

What to do with leftovers:

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!

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.

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