The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
King Prawn Gochujang Gnocchi with Cucumber Radish Salad
Bold Korean flavors meet Italian comfort in this vibrant dish. Juicy tiger prawns and pillowy gnocchi are coated in a sticky gochujang sauce, balanced with lime and tamari. Served with a crisp cucumber and radish salad, plus tender pak choi and spring onions. Delish!
Prep in 10
High protein
7 plants
Low sat fat
Serving size
Ingredients
- 360g raw peeled king prawns (Crustaceans) (King prawn (99%), Salt)
- 2 tbsp tamari (Soya) (water, soybeans, salt, spirit vinegar)
- 1 unwaxed lime
- 25g honey
- 500g potato gnocchi (Rehydrated potatoes (water, potato flakes), potato starch, corn flour, corn starch, salt, rice flour, acidity regulator: lactic acid, preservative: sorbic acid, turmeric.)
- 8 radish
- 2 garlic clove
- 4 tbsp gochujang paste (Soya) (Fermented Red Jalapeno (Red Jalapeno Chilli Peppers, Salt), Coconut Palm Sugar, Tomato Paste, Tamari Sauce (Water, Soybeans, Salt, Spirit vinegar), Maple Syrup, Rapeseed Oil, Garlic Puree, Ginger Puree, Spirit Vinegar, Salt)
- 4 tsp ginger & garlic paste (Ginger puree IQF, Garlic puree IQF, Citric Acid, Water)
- 2 tsp sesame seeds (Sesame)
- 1 cucumber
- 6 spring onion
- 2 pak choi
Nutritional Information
Calories: 480
Protein: 25g
Carbs: 60g
Fat: 16g
King Prawn Gochujang Gnocchi with Cucumber Radish Salad
Bold Korean flavors meet Italian comfort in this vibrant dish. Juicy tiger prawns and pillowy gnocchi are coated in a sticky gochujang sauce, balanced with lime and tamari. Served with a crisp cucumber and radish salad, plus tender pak choi and spring onions. Delish!
Getting hungry?
Find 56 recipes a week just like this one at Mindful Chef, that are all:
Delicious, high quality food - and lots of it
No stodgy refined carbs - no food comas here
Goodness from natural food - full of fibre
Cooking Instructions
Before you start
- Bring a large saucepan filled with salted water to the boil
- Pull out a large frying pan, a medium bowl, a grater, a measuring jug & a sieve
Do the prep
- Trim and cut the pak choi into bite-sized pieces. Slice the spring onions into 2cm pieces. Thinly slice the garlic. Zest and quarter the lime. Thinly slice lice the radishes. Cut cucumber into matchsticks
Gnocchi time
- Add the gnocchi to the saucepan and simmer for 2 mins, or until they float to the surface, then drain. Stir 1 tbsp oil through the gnocchi to prevent sticking
Get cooking
- Heat the large frying pan with 1 tbsp oil on high heat. Once hot, add the prawns and cook for 2 mins, until turning pink
- Add the pak choi, garlic and spring onion and cook for 2 mins, until the veg is soft and the prawns are cooked through
- Add 200ml water, the gochujang, honey, ginger & garlic paste, lime zest and half the tamari and simmer for 2-3 mins. Add the gnocchi and the juice from 1 lime wedge. Stir to coat
Make the salad
- Add the cucumber, radish, the juice from 1 lime wedge, the remaining tamari, 1 tbsp oil and a pinch of salt to the medium bowl
Plate up
- Check your prawns are cooked through; they should be opaque, firm and steaming hot
- Serve the prawn gochujang gnocchi into bowls, with the cucumber salad alongside Sprinkle over the sesame seeds. Garnish with the remaining lime wedges
Looking for more recipe inspiration?
Subscribe to our newsletter and get delicious seasonal inspiration and recipes, plus 25% off your first 4 boxes with us!
By signing up to our mailing list you agree to the terms of our Privacy Policy.