eCook Meal
Biltong & Sun-dried Tomato Gnocchi
with fresh chives
They say good things take time, but obviously whoever ‘they’ are didn’t know about this dish, Chef! Ready in under 30 minutes, this sensationally satisfying meal is a lifesaver when you want quick & delicious. Buttery, golden gnocchi is loaded with salty biltong, tangy sun-dried tomato, caramelised onion, and sour cream.
Serving guide
Choose your portion size.
GO, GO GNOCCHI
Bring a pot of salted water to a boil for the gnocchi. Cook the gnocchi until they float to the surface, 1-2 minutes. Drain, reserving 1 cup of pasta water, and toss through a drizzle of olive oil.
SILKY, SWEET ONION
Place a large pan over medium heat with a drizzle of oil and a knob of butter (optional). When hot, fry the onion until caramelised, 8-10 minutes (shifting occasionally). At the halfway mark, add a sweetener (to taste). Remove from the pan, season, and cover.
LOAD WITH FLAVOUR
Return the pan to medium heat with a knob of butter and a drizzle of oil. When starting to foam, add the gnocchi and fry in a single layer, making sure not to overcrowd the pan, until browned and crispy, 2-4 minutes (shifting occasionally). Remove the pan from the heat and toss through the onion, the biltong, the sun-dried tomatoes, and the sour cream. Loosen with the reserved pasta water if too thick. Season and set aside.
BEST DIN-DIN EVER
Make a bed of the green leaves and top with the loaded gnocchi. Garnish with the chives, drizzle over the lemon juice, and dig in!
Potato Gnocchi - 125g
Sliced Onions - 75g
Beef Biltong - 50g
Sun-dried Tomatoes - 30g
Sour Cream - 50ml
Green Leaves - 20g
Fresh Chives - 3g
Lemon Juice - 15ml
GO, GO GNOCCHI
Bring a pot of salted water to a boil for the gnocchi. Cook the gnocchi until they float to the surface, 1-2 minutes. Drain, reserving 1 cup of pasta water, and toss through a drizzle of olive oil.
SILKY, SWEET ONION
Place a large pan over medium heat with a drizzle of oil and a knob of butter (optional). When hot, fry the onion until caramelised, 8-10 minutes (shifting occasionally). At the halfway mark, add a sweetener (to taste). Remove from the pan, season, and cover.
LOAD WITH FLAVOUR
Return the pan to medium heat with a knob of butter and a drizzle of oil. When starting to foam, add the gnocchi and fry in a single layer, making sure not to overcrowd the pan, until browned and crispy, 2-4 minutes (shifting occasionally). Remove the pan from the heat and toss through the onion, the biltong, the sun-dried tomatoes, and the sour cream. Loosen with the reserved pasta water if too thick. Season and set aside.
BEST DIN-DIN EVER
Make a bed of the green leaves and top with the loaded gnocchi. Garnish with the chives, drizzle over the lemon juice, and dig in!
Potato Gnocchi - 250g
Sliced Onions - 150g
Beef Biltong - 100g
Sun-dried Tomatoes - 60g
Sour Cream - 100ml
Green Leaves - 40g
Fresh Chives - 5g
Lemon Juice - 30ml
GO, GO GNOCCHI
Bring a pot of salted water to a boil for the gnocchi. Cook the gnocchi until they float to the surface, 1-2 minutes. Drain, reserving 1 cup of pasta water, and toss through a drizzle of olive oil.
SILKY, SWEET ONION
Place a large pan over medium heat with a drizzle of oil and a knob of butter (optional). When hot, fry the onion until caramelised, 12-15 minutes (shifting occasionally). At the halfway mark, add a sweetener (to taste). Remove from the pan, season, and cover.
LOAD WITH FLAVOUR
Return the pan to medium heat with a knob of butter and a drizzle of oil. When starting to foam, add the gnocchi and fry in a single layer, making sure not to overcrowd the pan, until browned and crispy, 2-4 minutes (shifting occasionally). Remove the pan from the heat and toss through the onion, the biltong, the sun-dried tomatoes, and the sour cream. Loosen with the reserved pasta water if too thick. Season and set aside.
BEST DIN-DIN EVER
Make a bed of the green leaves and top with the loaded gnocchi. Garnish with the chives, drizzle over the lemon juice, and dig in!
Potato Gnocchi - 375g
Sliced Onions - 225g
Beef Biltong - 150g
Sun-dried Tomatoes - 90g
Sour Cream - 150ml
Green Leaves - 60g
Fresh Chives - 8g
Lemon Juice - 45ml
GO, GO GNOCCHI
Bring a pot of salted water to a boil for the gnocchi. Cook the gnocchi until they float to the surface, 1-2 minutes. Drain, reserving 1 cup of pasta water, and toss through a drizzle of olive oil.
SILKY, SWEET ONION
Place a large pan over medium heat with a drizzle of oil and a knob of butter (optional). When hot, fry the onion until caramelised, 12-15 minutes (shifting occasionally). At the halfway mark, add a sweetener (to taste). Remove from the pan, season, and cover.
LOAD WITH FLAVOUR
Return the pan to medium heat with a knob of butter and a drizzle of oil. When starting to foam, add the gnocchi and fry in a single layer, making sure not to overcrowd the pan, until browned and crispy, 2-4 minutes (shifting occasionally). Remove the pan from the heat and toss through the onion, the biltong, the sun-dried tomatoes, and the sour cream. Loosen with the reserved pasta water if too thick. Season and set aside.
BEST DIN-DIN EVER
Make a bed of the green leaves and top with the loaded gnocchi. Garnish with the chives, drizzle over the lemon juice, and dig in!
Potato Gnocchi - 500g
Sliced Onions - 300g
Beef Biltong - 200g
Sun-dried Tomatoes - 120g
Sour Cream - 200ml
Green Leaves - 80g
Fresh Chives - 10g
Lemon Juice - 60ml
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R215.96
for 4 servings · R53.99 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
-
Lemon Juice needs 60 mlLemon Juice 500 ml 500 ml at R31.99 · 12% of packR3.84
-
Fresh Chives needs 10 gSour Cream and Chives Flavoured Potato Crisps 125 g 125 g at R21.99 · 8% of packR1.76
-
Sliced Onions needs 300 gBrown Onions 2 kg 2 kg at R62.99 · 15% of packR9.45
-
Sour Cream needs 200 mlSour Cream 250 ml 250 ml at R38.99 · 80% of packR31.19
-
Beef Biltong needs 200 gFree Range Beef Biltong Powder 80 g 80 g at R34.99 · 2.5× packsR87.48
-
Green Leaves needs 80 gWhole Spinach 350 g 350 g at R22.99 · 23% of packR5.25
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Sun-dried Tomatoes needs 120 gBulk Salad Tomatoes 1.5 kg 1.5 kg at R49.99 · 8% of packR4.00
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Potato Gnocchi needs 500 gItalian Potato Gnocchi 500 g 500 g at R72.99 · 100% of packR72.99
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
Frequently Asked Questions
What is the preparation time for Biltong & Sun-dried Tomato Gnocchi?
The preparation time for Biltong & Sun-dried Tomato Gnocchi with fresh chives is between 20 and 25 minutes.
What is the total time required to make Biltong & Sun-dried Tomato Gnocchi with fresh chives?
The total time required to make Biltong & Sun-dried Tomato Gnocchi with fresh chives is between 20 and 25 minutes.
How many servings does Biltong & Sun-dried Tomato Gnocchi provide?
4 servings
What are the main ingredients in Biltong & Sun-dried Tomato Gnocchi?
Beef Biltong, Fresh Chives, Green Leaves, Lemon Juice, Potato Gnocchi, Sliced Onions, Sour Cream, Sun-dried Tomatoes
What is the nutritional information of Biltong & Sun-dried Tomato Gnocchi?
Calories: 497, Carbs: 39 grams, Fat: grams, Protein: 35.7 grams, Sugar: 13.2 grams, Salt: 1252 grams
How do I prepare Biltong & Sun-dried Tomato Gnocchi?
BEST DIN-DIN EVER: Make a bed of the green leaves and top with the loaded gnocchi. Garnish with the chives, drizzle over the lemon juice, and dig in! LOAD WITH FLAVOUR: Return the pan to medium heat with a knob of butter and a drizzle of oil. When starting to foam, add the gnocchi and fry in a single layer, making sure not to overcrowd the pan, until browned and crispy, 2-4 minutes (shifting occasionally). Remove the pan from the heat and toss through the onion, the biltong, the sun-dried tomatoes, and the sour cream. Loosen with the reserved pasta water if too thick. Season and set aside. SILKY, SWEET ONION: Place a large pan over medium heat with a drizzle of oil and a knob of butter (optional). When hot, fry the onion until caramelised, 8-10 minutes (shifting occasionally). At the halfway mark, add a sweetener (to taste). Remove from the pan, season, and cover. GO, GO GNOCCHI: Bring a pot of salted water to a boil for the gnocchi. Cook the gnocchi until they float to the surface, 1-2 minutes. Drain, reserving 1 cup of pasta water, and toss through a drizzle of olive oil.
What should be prepared from my kitchen to make Biltong & Sun-dried Tomato Gnocchi?
Beef Biltong, Fresh Chives, Green Leaves, Lemon Juice, Potato Gnocchi, Sliced Onions, Sour Cream, Sun-dried Tomatoes
How many calories does Biltong & Sun-dried Tomato Gnocchi have?
497 calories
How much fat content does Biltong & Sun-dried Tomato Gnocchi have?
grams