How do you make a creamy gnocchi that’s packed with protein and umami flavors? It’s as simple as blending gochujang, white miso paste, and low fat cottage cheese together. Might sound weird but trust me when I say this is one of the most flavorful dishes I’ve made this year.
The cheesy gnocchi (hey, it’s technically cottage cheese) is combined with toasted sesame, garlic, and black pepper ground beef crumbles. It’s kind of like gnocchi bolognese combined with tteokbokki. And I’m not sure my words are doing it justice.
Maybe the macros (and photos) can lend a helping hand. My recipe makes four servings, each with 37g protein, 58g carbs, 10g fat, and 475 calories. A sub 500 calorie pasta dish with nearly forty grams of protein? C’mon!
I’ve included notes in the recipe card below with some modification ideas for things like spice level and gnocchi substitutes. Otherwise, I’m keeping the post short and sweet for this one. Let me know in the comments if you have questions about ingredients, cooking process, or anything else. I’m always happy to help.
And be sure to let me know your thoughts on this ground beef gnocchi in a recipe review or over on my Instagram.
Creamy Gochujang Gnocchi
Ingredients
For the Gnocchi
- 1 pound Gnocchi
- 1 cup Low Fat Cottage Cheese
- 2 Tablespoons (42g) Gochujang
- 1 Tablespoon (18g) White Miso Paste
- ¼ cup Water
For the Garlic Sesame Beef
- 1 pound Extra Lean Ground Beef
- 2 Tablespoons Coconut Aminos
- 2 Tablespoons Balsamic Vinegar or black vinegar
- 2 Tablespoons Water
- 1 Tablespoon Toasted Sesame Oil
- ½ teaspoon Black Pepper
- 4 Frozen Crushed Garlic Cubes or 4 cloves of crushed garlic
- 2 Frozen Crushed Ginger Cubes or 2 teaspoons of crushed ginger
Optional Garnishes
- Sliced Green Onion, Toasted Sesame Seeds, Korean Chili Flakes
Instructions
- Bring a pot of water to a boil for the gnocchi.
- Blend the cottage cheese, gochujang, miso paste, and water together until smooth and set aside.
- Heat a pan over medium-high heat with a little cooking spray or teaspoon of olive oil before adding the beef. Cook one side for 2-3 minutes until a nicely browned crust forms before breaking apart with a spatula and fully cooking.
- Add the remaining beef ingredients to the pan with the beef and cook for another 3-4 minutes until no liquid remains. Turn the heat to low and keep warm.
- Cook the gnocchi in the boiling water for 3-4 minutes until they float. Reserve about 1 cup of the water before draining the rest and adding the gnocchi back to the pot over low heat.
- Add the blended sauce and a couple tablespoons of the reserved water to the gnocchi and stir until the gnocchi is evenly coated in a smooth sauce. Fold in about ¾ of the beef, using the reserved water as needed to bring everything together.
- Plate the gnocchi and garnish with the remaining beef crumbles, sliced green onion, toasted sesame seeds, and Korean chili flakes, if desired.
