Let’s Make Gochujang Gnocchi
This gochujang gnocchi is vegan friendly and perfect for a week night dinner. The sauce is really simple and cheap to make and can be made in just one pot. You can easily add more veggies to this recipe such as spinach, tenderstem or peppers, but the base will be a recipe you come back to again and again.
What Ingredients Do I Need?
Gnocchi– It’s hard to find vegan gnocchi sometimes, but Dell Ugo seems to be a good brand. This recipe uses fresh gnocchi to use less water, so if you use dried gnocchi, it might be worth cooking separately in a pot.
Gochujang- If you’re not familiar with gochujang it’s a Korean dried chilli paste. It’s packed with flavour and delicious when mixed with cream.
Vegan Cream- It’s good to have a single cream for this recipe. If you’re in America you call it half and half. Again, brands that work really well are Oatly and Elmlea.
Cooking Tips:
If you are using dried gnocchi, it might be a good idea to bring it to boil in a separate pot of water, just so the creamy sauce doesn’t go too starchy.
Add a splash of water to the tomato puree to loosen it and create a glossy sauce.
Keep an eye out for vegan friendly gnocchi, it can be hard to find in certain supermarkets.
If you’ve not used gochujang with gnocchi before, start with a heaped tbsp. If you like more heat, add a little more the next time.
Fresh herbs are essential! Lots of fresh basil in this recipe works a treat.
If you like this recipe why not try:
15 Minute Tomato Gnocchi
Harissa Tomato Gnocchi
Pea Shoot Gnocchi
Caramelised Courgettes in Gnocchi
Gochujang Gocchi
Ingredients
- 2 shallots
- 2 cloves garlic
- 2 tbsp tomato puree plus around 100ml water to loosen
- 1 tbsp gochujang for more heat, add another tbsp
- 500 g gnocchi
- 250 ml vegan cream oatly or elmlea are a good option
- 19 g fresh basil
- 4 tbsp toasted sunflower seeds or pine nuts
- salt and pepper to taste
Instructions
- Start by finely chopping the shallots and garlic, then add to a large pan with a drizzle of olive oil, fry for around 4 minutes
- Add in the tomato puree, gochujang and a good splash of water to loosen, pour in the cream and stir together then throw in the gocchi (note you may need to add a splash of water to loosen the stock)
- Season with salt and pepper, then once the gnocchi has softened add in the freshly chopped basil
- Top with toasted pine nuts or sunflower seeds and enjoy
