Gnocchi Lasagne with Gochujang

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

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.

Step 2

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.

Step 3

Pour in your gnocchi and combine until everything is well coated. Turn off the heat and set it aside.

Step 4

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.

Step 5

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.

Step 6

Next up, season with salt and pepper, then add in the cheddar, and parmesan. Whisk, taste, and season according to your preferences.

Step 7

Preheat your oven to 200C/390F.

Step 8

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!