Gnocchi with gochujang and lemon labneh

A dish that's ready before you know it and still tastes like you spent hours in the kitchen. The gnocchi go golden in the pan, get a fiery gochujang jacket and a cool spoonful of lemon labneh alongside — that contrast is exactly what makes you happy.

Serves: 2

Ingredients

Marinated cucumber

• 1/2 cucumber
• 2 tsp lemon juice
• 1/2 tbsp olive oil
• A pinch of salt

Lemon labneh

• 150 g labneh (or thick Greek yoghurt)
• Zest of 1/2 a lemon
• Pinch of salt
• Drizzle of olive oil

Gnocchi

• 25 g butter
• 1 pack of gnocchi (usually 400-500 g)
• 2 cloves of garlic
• 1 to 2 tbsp gochujang (Korean chilli paste, to taste)
• 1/2 vegetable stock cube
• 100 ml water
• 100 ml single cream

Toppings

• Fresh basil
• Freshly ground black pepper

Method

1. Dice or chop the cucumber into small cubes. Mix with the lemon juice, olive oil and salt. Set aside so the flavours can mingle.
2. Mix the labneh with the lemon zest, salt and a drizzle of olive oil until smooth.
3. Heat the butter in a frying pan over medium heat. Fry the gnocchi golden brown. Add the finely chopped garlic and the gochujang and let it cook along for a minute on low heat (don't burn it).
4. Bring the water to the boil and dissolve the half stock cube in it. Pour the stock over the gnocchi in the pan. Add the single cream and let everything simmer for about a minute until the sauce is nicely bound.
5. Serve the gnocchi immediately. Dollop a generous spoonful of lemon labneh on top and garnish with the marinated cucumber, fresh basil and black pepper.