Sort ingredients
simonp0123
QR Code
Listen
Pdf
Bring a saucepan of water to a boil, and add a teaspoon of salt per litre of water.
Boil the gnocchi according to the packet instructions, then drain.
To make the pickle, put the cucumber slices in a bowl, sprinkle over a half-teaspoon of salt and mix.
Tip into a sieve set over a bowl and leave to drain.
Put two tablespoons of oil in a wide frying pan on a medium heat and, once it’s hot, add two-thirds of the drained spring onions (whites and greens) and all the garlic and ginger.
Cook for about five minutes, until the garlic no longer smells raw and the spring onions have wilted nicely.
Add the tofu mince, turn up the heat to high and fry, stirring, for about eight minutes, until golden and browned in places.
Stir in the chilli bean sauce, gochujang, tomato puree, soy sauce, sesame oil and agave syrup, then add the cooked gnocchi and 200ml cold water, and bring to a boil.
Take off the heat and toss through the remaining spring onions.
Drain the salted cucumber, put it in a small bowl and stir in the rice vinegar and sesame seeds.
Transfer the gnocchi to a platter, arrange the cucumber pickle on top and serve at once.