A quick summer salad that will gnocchi your socks off! A bed of green leaves is topped with salty beef 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.
Beef Biltong & Crispy Gnocchi
Beef Biltong & Crispy Gnocchi
with fresh tomato, Danish-style feta & pumpkin seeds
Hands on Time: 15 - 20 minutes
Overall Time: 25 - 30 minutes
Ingredients:
- Beef
- Beef Biltong
- Beef Biltong 100g
- Beef Biltong 50g
- Danish-style Feta
- Free-range Beef Biltong
- Fresh Parsley
- Green Leaves
- NOMU Provençal Rub
- Onion
- Peas
- Plum Tomato
- Plum Tomatoes
- Pumpkin Seeds
- Red Wine Vinegar
- Sweet Potato Gnocchi
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 and add a pinch of salt. Once boiling, cook the gnocchi until they float and are heated through, 2-3 minutes. Drain and toss through a drizzle of olive oil.
SPREAD HAP-PEA-NESS
Submerge the Peas in boiling water until plumped up and heated through, 2-3 minutes. 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, and seasoning. Set aside.
POPPIN’ PUMPKIN SEEDS
Place the pumpkin seeds in a pan over medium heat. Toast until golden brown, 3-4 minutes (shifting occasionally). Remove from the pan and set aside.
CRISP ‘EM UP
Return the pan to medium heat with a knob of butter. When starting to foam, add the cooked gnocchi and the NOMU rub, and fry in a single layer until browned and crispy, 2-4 minutes (shifting occasionally).
WHAT LEFTOVERS?
Make a bed of the 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 and add a pinch of salt. Once boiling, cook the gnocchi until they float and are heated through, 2-3 minutes. Drain and toss through a drizzle of olive oil.
SPREAD HAP-PEA-NESS
Submerge the Peas in boiling water until plumped up and heated through, 2-3 minutes. 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, and seasoning. Set aside.
POPPIN’ PUMPKIN SEEDS
Place the pumpkin seeds in a pan over medium heat. Toast until golden brown, 3-4 minutes (shifting occasionally). Remove from the pan and set aside.
CRISP ‘EM UP
Return the pan to medium heat with a knob of butter. When starting to foam, add the cooked gnocchi and the NOMU rub, and fry in a single layer until browned and crispy, 2-4 minutes (shifting occasionally).
WHAT LEFTOVERS?
Make a bed of the 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 and add a pinch of salt. Once boiling, cook the gnocchi until they float and are heated through, 2-3 minutes. Drain and toss through a drizzle of olive oil.
SPREAD HAP-PEA-NESS
Submerge the Peas in boiling water until plumped up and heated through, 2-3 minutes. 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, and seasoning. Set aside.
POPPIN’ PUMPKIN SEEDS
Place the pumpkin seeds in a pan over medium heat. Toast until golden brown, 3-4 minutes (shifting occasionally). Remove from the pan and set aside.
CRISP ‘EM UP
Return the pan to medium heat with a knob of butter. When starting to foam, add the cooked gnocchi and the NOMU rub, and fry in a single layer until browned and crispy, 2-4 minutes (shifting occasionally).
WHAT LEFTOVERS?
Make a bed of the 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 and add a pinch of salt. Once boiling, cook the gnocchi until they float and are heated through, 2-3 minutes. Drain and toss through a drizzle of olive oil.
SPREAD HAP-PEA-NESS
Submerge the Peas in boiling water until plumped up and heated through, 2-3 minutes. 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, and seasoning. Set aside.
POPPIN’ PUMPKIN SEEDS
Place the pumpkin seeds in a pan over medium heat. Toast until golden brown, 3-4 minutes (shifting occasionally). Remove from the pan and set aside.
CRISP ‘EM UP
Return the pan to medium heat with a knob of butter. When starting to foam, add the cooked gnocchi and the NOMU rub, and fry in a single layer until browned and crispy, 2-4 minutes (shifting occasionally).
WHAT LEFTOVERS?
Make a bed of the 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!
Frequently Asked Questions
What is the preparation time for Beef Biltong & Crispy Gnocchi?
The preparation time for Beef 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 Beef Biltong & Crispy Gnocchi with fresh tomato, Danish-style feta & pumpkin seeds?
The total time required to make Beef Biltong & Crispy Gnocchi with fresh tomato, Danish-style feta & pumpkin seeds is between 25 and 30 minutes.
How many servings does Beef Biltong & Crispy Gnocchi provide?
4 servings
What are the main ingredients in Beef Biltong & Crispy Gnocchi?
Beef, Beef Biltong, Beef Biltong 100g, Beef Biltong 50g, Danish-style Feta, Free-range Beef Biltong, Fresh Parsley, Green Leaves, NOMU Provençal Rub, Onion, Peas, Plum Tomato, Plum Tomatoes, Pumpkin Seeds, Red Wine Vinegar, Sweet Potato Gnocchi
What is the nutritional information of Beef Biltong & Crispy Gnocchi?
Calories: 602, Carbs: 64 grams, Fat: grams, Protein: 44.5 grams, Sugar: 10.8 grams, Salt: 1727 grams
How do I prepare Beef Biltong & Crispy Gnocchi?
POPPIN’ PUMPKIN SEEDS: Place the pumpkin seeds in a pan over medium heat. Toast until golden brown, 3-4 minutes (shifting occasionally). Remove from the pan and set aside. PLUMP PILLOWS: Boil a full kettle. Place a pot for the gnocchi over high heat. Fill with boiling water and add a pinch of salt. Once boiling, cook the gnocchi until they float and are heated through, 2-3 minutes. Drain and toss through a drizzle of olive oil. SPREAD HAP-PEA-NESS: Submerge the peas in boiling water until plumped up and heated through, 2-3 minutes. 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, and seasoning. Set aside. CRISP ‘EM UP: Return the pan to medium heat with a knob of butter. When starting to foam, add the cooked gnocchi and the NOMU rub, and fry in a single layer until browned and crispy, 2-4 minutes (shifting occasionally). WHAT LEFTOVERS?: Make a bed of the 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!
What should be prepared from my kitchen to make Beef Biltong & Crispy Gnocchi?
Beef, Beef Biltong, Beef Biltong 100g, Beef Biltong 50g, Danish-style Feta, Free-range Beef Biltong, Fresh Parsley, Green Leaves, NOMU Provençal Rub, Onion, Peas, Plum Tomato, Plum Tomatoes, Pumpkin Seeds, Red Wine Vinegar, Sweet Potato Gnocchi
How many calories does Beef Biltong & Crispy Gnocchi have?
602 calories
How much fat content does Beef Biltong & Crispy Gnocchi have?
grams
Woolies Products in this dish
