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.
Biltong & Sun-dried Tomato Gnocchi
Biltong & Sun-dried Tomato Gnocchi
with fresh basil
Hands on Time: 20 - 25 minutes
Overall Time: 20 - 25 minutes
Ingredients:
From your kitchen:
- Oil (cooking, olive or coconut)
- Water
- Sugar/Sweetener/Honey
- Butter
- Seasoning (salt & pepper)
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.
MAKE IT BUTTERY & CRISPY
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).
LOAD WITH FLAVOUR
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 basil leaves and dig in!
Potato Gnocchi - 125g
Sliced Onions - 75g
Beef Biltong - 50g
Sun-dried Tomatoes - 30g
Sour Cream - 50ml
Green Leaves - 20g
Fresh Basil - 3g
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.
MAKE IT BUTTERY & CRISPY
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).
LOAD WITH FLAVOUR
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 basil leaves and dig in!
Potato Gnocchi - 250g
Sliced Onions - 150g
Beef Biltong - 100g
Sun-dried Tomatoes - 60g
Sour Cream - 100ml
Green Leaves - 40g
Fresh Basil - 5g
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.
MAKE IT BUTTERY & CRISPY
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).
LOAD WITH FLAVOUR
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 basil leaves and dig in!
Potato Gnocchi - 375g
Sliced Onions - 225g
Beef Biltong - 150g
Sun-dried Tomatoes - 90g
Sour Cream - 150ml
Green Leaves - 60g
Fresh Basil - 8g
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.
MAKE IT BUTTERY & CRISPY
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).
LOAD WITH FLAVOUR
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 basil leaves and dig in!
Potato Gnocchi - 500g
Sliced Onions - 300g
Beef Biltong - 200g
Sun-dried Tomatoes - 120g
Sour Cream - 200ml
Green Leaves - 80g
Fresh Basil - 10g
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 basil is between 20 and 25 minutes.
What is the total time required to make Biltong & Sun-dried Tomato Gnocchi with fresh basil?
The total time required to make Biltong & Sun-dried Tomato Gnocchi with fresh basil 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 Basil, Green Leaves, Potato Gnocchi, Sliced Onions, Sour Cream, Sun-Dried Tomatoes
What is the nutritional information of Biltong & Sun-dried Tomato Gnocchi?
Calories: 494, Carbs: 38 grams, Fat: grams, Protein: 35.6 grams, Sugar: 12.8 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 basil leaves and dig in! LOAD WITH FLAVOUR: 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. MAKE IT BUTTERY & CRISPY: 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). 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 Basil, Green Leaves, Potato Gnocchi, Sliced Onions, Sour Cream, Sun-Dried Tomatoes
How many calories does Biltong & Sun-dried Tomato Gnocchi have?
494 calories
How much fat content does Biltong & Sun-dried Tomato Gnocchi have?
grams
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