A quick summer salad that will gnocchi your socks off! A bed of green leaves is topped with salty ostrich biltong, crispy sweet potato gnocchi, fresh tomato, pops of peas, creamy Danish-style feta & crunchy pumpkin seeds. All tossed together in a red wine vinegar dressing for tang.
Ostrich Biltong & Crispy Gnocchi
Ostrich Biltong & Crispy Gnocchi
with fresh tomato, Danish-style feta & pumpkin seeds
Hands on Time: 15 - 20 minutes
Overall Time: 25 - 30 minutes
Ingredients:
- Danish-style Feta
- Free-range Ostrich Biltong
- Fresh Parsley
- Green Leaves
- NOMU Provençal Rub
- Ostrich
- Peas
- Pumpkin Seeds
- Red Onion
- Red Wine Vinegar
- Sweet Potato Gnocchi
- Tomato
- Tomatoes
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Sugar/Sweetener/Honey
- Butter
PLUMP PILLOWS
Boil a full kettle. Place a pot for the gnocchi over high heat. Fill with boiling water, add a pinch of salt, and bring back up to the boil. Once boiling, cook the gnocchi for 2-3 minutes until they begin to float and are heated through. Drain and toss through some oil to prevent sticking.
SPREAD HAP-PEA-NESS
Submerge the peas in boiling water for 2-3 minutes until plump and heated through. Drain and set aside.
GOTTA GETTA VINAIGRETTE
In a small bowl, combine the diced onion (to taste), the vinegar, ½ the chopped parsley, a drizzle of olive oil, a sweetener of choice (to taste), and seasoning. Set aside.
POPPIN’ PUMPKIN SEEDS
Place the pumpkin seeds in a pan over medium heat. Toast for 3-5 minutes until beginning to pop and turning brown. Remove from the pan and set aside to cool.
CRISP ‘EM UP
Return the pan to a medium heat with a knob of butter. When starting to foam, add the cooked gnocchi and the rub and fry in a single layer for 2-4 minutes until browned and crisped, shifting occasionally.
WHAT LEFTOVERS?
Make a bed of rinsed green leaves. Scatter over the diced tomato, the biltong, the crispy gnocchi, and the plumped peas. Drizzle over the dressing and crumble over the drained feta. Sprinkle over the toasted pumpkin seeds, and garnish with the remaining parsley. Enjoy, Chef!
Sweet Potato Gnocchi - 125g
Peas - 50g
Red Onion - 1
Red Wine Vinegar - 15ml
Fresh Parsley - 4g
Pumpkin Seeds - 5g
NOMU Provençal Rub - 5ml
Green Leaves - 20g
Tomato - 1
Free-range Ostrich Biltong - 50g
Danish-style Feta - 30g
PLUMP PILLOWS
Boil a full kettle. Place a pot for the gnocchi over high heat. Fill with boiling water, add a pinch of salt, and bring back up to the boil. Once boiling, cook the gnocchi for 2-3 minutes until they begin to float and are heated through. Drain and toss through some oil to prevent sticking.
SPREAD HAP-PEA-NESS
Submerge the peas in boiling water for 2-3 minutes until plump and heated through. Drain and set aside.
GOTTA GETTA VINAIGRETTE
In a small bowl, combine the diced onion (to taste), the vinegar, ½ the chopped parsley, a drizzle of olive oil, a sweetener of choice (to taste), and seasoning. Set aside.
POPPIN’ PUMPKIN SEEDS
Place the pumpkin seeds in a pan over medium heat. Toast for 3-5 minutes until beginning to pop and turning brown. Remove from the pan and set aside to cool.
CRISP ‘EM UP
Return the pan to a medium heat with a knob of butter. When starting to foam, add the cooked gnocchi and the rub and fry in a single layer for 2-4 minutes until browned and crisped, shifting occasionally.
WHAT LEFTOVERS?
Make a bed of rinsed green leaves. Scatter over the diced tomato, the biltong, the crispy gnocchi, and the plumped peas. Drizzle over the dressing and crumble over the drained feta. Sprinkle over the toasted pumpkin seeds, and garnish with the remaining parsley. Enjoy, Chef!
Sweet Potato Gnocchi - 250g
Peas - 100g
Red Onion - 1
Red Wine Vinegar - 30ml
Fresh Parsley - 8g
Pumpkin Seeds - 10g
NOMU Provençal Rub - 10ml
Green Leaves - 40g
Tomatoes - 2
Free-range Ostrich Biltong - 100g
Danish-style Feta - 60g
PLUMP PILLOWS
Boil a full kettle. Place a pot for the gnocchi over high heat. Fill with boiling water, add a pinch of salt, and bring back up to the boil. Once boiling, cook the gnocchi for 2-3 minutes until they begin to float and are heated through. Drain and toss through some oil to prevent sticking.
SPREAD HAP-PEA-NESS
Submerge the peas in boiling water for 2-3 minutes until plump and heated through. Drain and set aside.
GOTTA GETTA VINAIGRETTE
In a small bowl, combine the diced onion (to taste), the vinegar, ½ the chopped parsley, a drizzle of olive oil, a sweetener of choice (to taste), and seasoning. Set aside.
POPPIN’ PUMPKIN SEEDS
Place the pumpkin seeds in a pan over medium heat. Toast for 3-5 minutes until beginning to pop and turning brown. Remove from the pan and set aside to cool.
CRISP ‘EM UP
Return the pan to a medium heat with a knob of butter. When starting to foam, add the cooked gnocchi and the rub and fry in a single layer for 2-4 minutes until browned and crisped, shifting occasionally. You may need to do this step in batches.
WHAT LEFTOVERS?
Make a bed of rinsed green leaves. Scatter over the diced tomatoes, the biltong, the crispy gnocchi, and the plumped peas. Drizzle over the dressing and crumble over the drained feta. Sprinkle over the toasted pumpkin seeds, and garnish with the remaining parsley. Enjoy, Chef!
Sweet Potato Gnocchi - 350g
Peas - 150g
Red Onion - 1
Red Wine Vinegar - 45ml
Fresh Parsley - 12g
Pumpkin Seeds - 15g
NOMU Provençal Rub - 15ml
Green Leaves - 60g
Tomatoes - 3
Free-range Ostrich Biltong - 150g
Danish-style Feta - 90g
PLUMP PILLOWS
Boil a full kettle. Place a pot for the gnocchi over high heat. Fill with boiling water, add a pinch of salt, and bring back up to the boil. Once boiling, cook the gnocchi for 2-3 minutes until they begin to float and are heated through. Drain and toss through some oil to prevent sticking.
SPREAD HAP-PEA-NESS
Submerge the peas in boiling water for 2-3 minutes until plump and heated through. Drain and set aside.
GOTTA GETTA VINAIGRETTE
In a small bowl, combine the diced onion (to taste), the vinegar, ½ the chopped parsley, a drizzle of olive oil, a sweetener of choice (to taste), and seasoning. Set aside.
POPPIN’ PUMPKIN SEEDS
Place the pumpkin seeds in a pan over medium heat. Toast for 3-5 minutes until beginning to pop and turning brown. Remove from the pan and set aside to cool.
CRISP ‘EM UP
Return the pan to a medium heat with a knob of butter. When starting to foam, add the cooked gnocchi and the rub and fry in a single layer for 2-4 minutes until browned and crisped, shifting occasionally. You may need to do this step in batches.
WHAT LEFTOVERS?
Make a bed of rinsed green leaves. Scatter over the diced tomatoes, the biltong, the crispy gnocchi, and the plumped peas. Drizzle over the dressing and crumble over the drained feta. Sprinkle over the toasted pumpkin seeds, and garnish with the remaining parsley. Enjoy, Chef!
Sweet Potato Gnocchi - 500g
Peas - 200g
Red Onion - 1
Red Wine Vinegar - 60ml
Fresh Parsley - 15g
Pumpkin Seeds - 20g
NOMU Provençal Rub - 20ml
Green Leaves - 80g
Tomatoes - 4
Free-range Ostrich Biltong - 200g
Danish-style Feta - 120g
Woolies Products in this dish
