This hearty dish brings together the bold flavors of Korean cuisine with the comforting appeal of Italian cooking. A savory tofu ragu, seasoned with gochujang and chili bean sauce, coats soft gnocchi, while a crisp, tangy cucumber pickle provides a refreshing contrast.
The process of preparing the ragu is as rewarding as the final dish. From finely slicing spring onions to watching the tofu brown in the pan, each step builds layers of flavor and texture. The result is a deeply satisfying meal that comes together in under an hour.
To prepare the quick-pickled cucumber, thinly slice 200g of cucumber and toss with ½ teaspoon of salt. Let drain in a sieve for 15-20 minutes, then mix with 2 tablespoons of rice vinegar and 1 tablespoon of toasted sesame seeds.
For the main dish, boil 500g of gnocchi according to package directions, then drain. In a large pan, heat 2 tablespoons of oil over medium heat. Add 200g of finely sliced spring onions (reserving some greens for garnish), along with 2 grated garlic cloves and a 2cm piece of grated ginger. Cook until fragrant, about 5 minutes.
Crumble 280g of firm tofu into the pan and increase heat to high. Cook, stirring frequently, until the tofu develops golden-brown spots, approximately 8 minutes. Stir in 1½ tablespoons of chili bean sauce, 1 tablespoon of gochujang paste, 2 tablespoons of tomato puree, 1 tablespoon of light soy sauce, 2 teaspoons of sesame oil, and 2 teaspoons of agave syrup.
Add the cooked gnocchi and 200ml of water to the pan, bringing everything to a simmer. Remove from heat and garnish with the reserved spring onion greens.
Serve the gnocchi and ragu topped with the prepared cucumber pickle for a complete meal that balances spicy, savory, and fresh flavors in every bite.
