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!
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!
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!
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!
Frequently Asked Questions
What is the preparation time for Ostrich Biltong & Crispy Gnocchi?
The preparation time for Ostrich Biltong & Crispy Gnocchi with fresh tomato, Danish-style feta & pumpkin seeds is between 15 and 20 minutes.
What is the total time required to make Ostrich Biltong & Crispy Gnocchi with fresh tomato, Danish-style feta & pumpkin seeds?
The total time required to make Ostrich Biltong & Crispy Gnocchi with fresh tomato, Danish-style feta & pumpkin seeds is between 25 and 30 minutes.
How many servings does Ostrich Biltong & Crispy Gnocchi provide?
4 servings
What are the main ingredients in Ostrich Biltong & Crispy Gnocchi?
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
What is the nutritional information of Ostrich Biltong & Crispy Gnocchi?
Calories: 475, Carbs: 66 grams, Fat: grams, Protein: 49.1 grams, Sugar: 12.9 grams, Salt: 2122 grams
How do I prepare Ostrich Biltong & Crispy Gnocchi?
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! 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. 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. 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. SPREAD HAP-PEA-NESS: Submerge the peas in boiling water for 2-3 minutes until plump and heated through. Drain and set aside. 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.
What should be prepared from my kitchen to make Ostrich Biltong & Crispy Gnocchi?
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
How many calories does Ostrich Biltong & Crispy Gnocchi have?
475 calories
How much fat content does Ostrich Biltong & Crispy Gnocchi have?
grams
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