A loaded beetroot, green leaf & pesto salad is scattered with perfectly plump & toasted butternut gnocchi. Crumble over some Danish-style feta, and sprinkle it all with toasted pumpkin seeds & fresh basil, and you’ve got yourself a beaut!
Butternut Gnocchi & Pesto
Butternut Gnocchi & Pesto
with beetroot & toasted pumpkin seeds
Hands on Time: 15 - 30 minutes
Overall Time: 30 - 45 minutes
Ingredients:
- Beetroot
- Butternut Gnocchi
- Danish-style Feta
- Fresh Basil
- Green Leaves
- Pesto Princess Basil Pesto
- Pumpkin Seeds
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Butter
BOIL THE BEET
Place the beetroot pieces in a pot of salted water. Bring to a boil and cook until soft, 15-20 minutes. Drain, season, and cover.
GO GNOCCHI
Bring a pot of salted water to a boil for the gnocchi. Cook the gnocchi until they float to the surface, 2-3 minutes. Drain and toss through a drizzle of olive oil.
TOASTED 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.
GOLDEN GNOCCHI
Return the pan to medium-high heat with a drizzle of oil and a knob of butter. When hot, fry the cooked gnocchi in a single layer until golden, 2-4 minutes (shifting as they colour). Remove from the pan and set aside.
BRIGHT SALAD
In a salad bowl, combine the pesto with 20ml of olive oil and 10ml of warm water. Add the rinsed green leaves and the beetroot. Toss to combine.
THERE YOU GO!
Plate up the loaded beetroot and leaves, scatter over the toasted gnocchi, and crumble over the drained feta. Sprinkle over the toasted pumpkin seeds and garnish with the torn basil. Great job, Chef!
Beetroot - 200g
Butternut Gnocchi - 175g
Pumpkin Seeds - 5g
Pesto Princess Basil Pesto - 20ml
Green Leaves - 20g
Danish-style Feta - 20g
Fresh Basil - 3g
BOIL THE BEET
Place the beetroot pieces in a pot of salted water. Bring to a boil and cook until soft, 15-20 minutes. Drain, season, and cover.
GO GNOCCHI
Bring a pot of salted water to a boil for the gnocchi. Cook the gnocchi until they float to the surface, 2-3 minutes. Drain and toss through a drizzle of olive oil.
TOASTED 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.
GOLDEN GNOCCHI
Return the pan to medium-high heat with a drizzle of oil and a knob of butter. When hot, fry the cooked gnocchi in a single layer until golden, 2-4 minutes (shifting as they colour). Remove from the pan and set aside.
BRIGHT SALAD
In a salad bowl, combine the pesto with 40ml of olive oil and 20ml of warm water. Add the rinsed green leaves and the beetroot. Toss to combine.
THERE YOU GO!
Plate up the loaded beetroot and leaves, scatter over the toasted gnocchi, and crumble over the drained feta. Sprinkle over the toasted pumpkin seeds and garnish with the torn basil. Great job, Chef!
Beetroot - 400g
Butternut Gnocchi - 350g
Pumpkin Seeds - 10g
Pesto Princess Basil Pesto - 40ml
Green Leaves - 40g
Danish-style Feta - 40g
Fresh Basil - 5g
BOIL THE BEET
Place the beetroot pieces in a pot of salted water. Bring to a boil and cook until soft, 15-20 minutes. Drain, season, and cover.
GO GNOCCHI
Bring a pot of salted water to a boil for the gnocchi. Cook the gnocchi until they float to the surface, 2-3 minutes. Drain and toss through a drizzle of olive oil.
TOASTED 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.
GOLDEN GNOCCHI
Return the pan to medium-high heat with a drizzle of oil and a knob of butter. When hot, fry the cooked gnocchi in a single layer until golden, 2-4 minutes (shifting as they colour). Remove from the pan and set aside.
BRIGHT SALAD
In a salad bowl, combine the pesto with 60ml of olive oil and 30ml of warm water. Add the rinsed green leaves and the beetroot. Toss to combine.
THERE YOU GO!
Plate up the loaded beetroot and leaves, scatter over the toasted gnocchi, and crumble over the drained feta. Sprinkle over the toasted pumpkin seeds and garnish with the torn basil. Great job, Chef!
Beetroot - 600g
Butternut Gnocchi - 525g
Pumpkin Seeds - 15g
Pesto Princess Basil Pesto - 60ml
Green Leaves - 60g
Danish-style Feta - 60g
Fresh Basil - 8g
BOIL THE BEET
Place the beetroot pieces in a pot of salted water. Bring to a boil and cook until soft, 15-20 minutes. Drain, season, and cover.
GO GNOCCHI
Bring a pot of salted water to a boil for the gnocchi. Cook the gnocchi until they float to the surface, 2-3 minutes. Drain and toss through a drizzle of olive oil.
TOASTED 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.
GOLDEN GNOCCHI
Return the pan to medium-high heat with a drizzle of oil and a knob of butter. When hot, fry the cooked gnocchi in a single layer until golden, 2-4 minutes (shifting as they colour). Remove from the pan and set aside.
BRIGHT SALAD
In a salad bowl, combine the pesto with 80ml of olive oil and 40ml of warm water. Add the rinsed green leaves and the beetroot. Toss to combine.
THERE YOU GO!
Plate up the loaded beetroot and leaves, scatter over the toasted gnocchi, and crumble over the drained feta. Sprinkle over the toasted pumpkin seeds and garnish with the torn basil. Great job, Chef!
Beetroot - 800g
Butternut Gnocchi - 700g
Pumpkin Seeds - 20g
Pesto Princess Basil Pesto - 80ml
Green Leaves - 80g
Danish-style Feta - 80g
Fresh Basil - 10g
Woolies Products in this dish
