Gochujang Gocchi
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.
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