7. Sprinkle mozzarella overtop. Transfer to oven and bake for 20 to 25 minutes, until cheese is browned and sauce is bubbling.
Beef Bulgogi Gnocchi Bake Serves 2 to 4
8. Serve with finely sliced green onions and banchan-style sides such as kimchi, sliced cucumbers and yellow pickled radishes.
Instant Potato Gnocchi Makes about 3 cups (750 ml)
Pairs With Sandhill Cabernet Merlot $22.99 BC VQA 168641 Ed Edmundo Malbec $19.99 Argentina 332872
Make With Mott’s Clamato Caesar Original $15.49 Canada 895557 6 x 341 ml
1¼ cups (310 ml) unflavoured instant potato flakes (not powdered instant mashed potatoes) ⅛ tsp (a pinch) each salt and white pepper 1 egg, lightly beaten 1½ cups (375 ml) all-purpose flour, plus more as needed 1. In a medium saucepan, bring about 10 cups (2.5 L) water to a boil. 2. In a medium mixing bowl, combine instant potato flakes, salt and white pepper and add 1 cup (250 ml) boiling water. Stir until potato flakes absorb liquid, then set aside to cool until quite warm but not hot. 3. Add egg to potato mixture and mix until fully incorporated. Add flour and gently mix until a dough forms. Turn onto a clean, well-floured surface and gently knead a couple of times, adding a bit more flour if dough still feels sticky. 4. Divide dough into 3 even pieces and shape each into a long roll about ¾-in (2 cm) thick. Using a knife lightly coated with flour, cut rolls into pieces about ¾-in (2 cm) long. If classic gnocchi ridges are desired, gently press each piece with back of a fork. 5. Lightly salt remaining boiling water and cook gnocchi in small batches. When gnocchi float, cook for another 20 seconds, then use a slotted spoon to transfer to a plate. Can be made ahead and stored, lightly coated with oil, in an airtight container in refrigerator for up to 2 days.
⅓ cup (80 ml) pear or pineapple juice 2 tbsp (30 ml) brown sugar 1 tbsp (15 ml) dark soy sauce 1 tsp (5 ml) minced garlic ½ tsp (2.5 ml) minced fresh ginger
½ tsp (2.5 ml) sesame oil ¼ tsp (1 ml) onion powder 12 oz (340 g) very thinly sliced boneless beef short rib or New York strip steak ¾ cup (180 ml) Mott’s Clamato Caesar Original ¼ cup (60 ml) whipping cream 2 tbsp (30 ml) gochujang paste 1 tsp (5 ml) cornstarch canola oil, for stir-frying 1 green bell pepper, thinly sliced ½ white onion, thinly sliced Instant Potato Gnocchi, make ahead, recipe follows 1 cup (250 ml) shredded mozzarella finely sliced green onions, to serve kimchi, sliced cucumbers, yellow pickled radishes or other banchan-style side dishes, to serve 1. In a medium mixing bowl, combine pear juice, brown sugar, soy sauce, garlic, ginger, sesame oil and onion powder and whisk until smooth. Add sliced beef and toss until well coated. Cover with plastic wrap and marinate in refrigerator for at least 30 minutes and up to 3 hours. 2. Preheat oven to 400 F (200 C). Lightly grease a 7 × 11‑in (2 L) casserole dish or 10-in (25 cm) pan. 3. In a small mixing bowl, whisk Mott’s, cream, gochujang paste and cornstarch until smooth. Set aside. 4. In a wok over high heat, heat a small amount of canola oil and stir-fry peppers and onions until softened and lightly charred, about 4 minutes. Set aside on a plate. 5. In same wok, using a bit more oil as needed, stir- fry marinated beef in batches, until browned but still a bit rare. Set aside with peppers and onions. 6. Wipe wok clean and return onions, peppers and beef to pan. Add Instant Potato Gnocchi and toss well. Pour in gochujang mixture and stir until everything is coated. Transfer to prepared casserole dish or pan.
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