An Italian classic meets a South African favourite in this mouthwatering mash-up of a recipe. Fluffy on the inside, crispy on the outside, NOMU-spiced gnocchi is scattered over a bed of fresh greens. Joining the party for your palate is tangy tomato, plum green peas, salty biltong, & parsley-infused pickled onion. Coated in a honey mustard dressing and garnished with pumpkin seeds for crunch.
Crispy Gnocchi & Beef Biltong Bowl
Crispy Gnocchi & Beef Biltong Bowl
with fresh tomato, Danish-style feta & pumpkin seeds
Hands on Time: 15 - 20 minutes
Overall Time: 20 - 25 minutes
From your kitchen:
- Oil (cooking, olive or coconut)
- Seasoning (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, 1-2 minutes. Drain and toss through a drizzle of olive oil. Place a pan over medium heat with a knob of butter. When starting to foam, add the gnocchi and the NOMU rub, and fry in a single layer until browned and crispy, 2-4 minutes (shifting occasionally).
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 onion (to taste), ½ the parsley, a drizzle of olive oil, a sweetener, and seasoning. Set aside.
WHAT LEFTOVERS?
Make a bed of the green leaves. Scatter over the tomato, the biltong, the crispy gnocchi, the pickled onion and the peas. Drizzle over the dressing and top with the feta. Sprinkle over the pumpkin seeds, and garnish with the remaining parsley. Enjoy, Chef!
Potato Gnocchi - 125g
NOMU One For All Rub - 5ml
Peas - 40g
Pickled Onions - 20g
Fresh Parsley - 3g
Salad Leaves - 20g
Tomato/es - 1
Beef Biltong - 75g
Honey Mustard Dressing - 30ml
Danish-style Feta - 20g
Pumpkin Seeds - 5g
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, 1-2 minutes. Drain and toss through a drizzle of olive oil. Place a pan over medium heat with a knob of butter. When starting to foam, add the gnocchi and the NOMU rub, and fry in a single layer until browned and crispy, 2-4 minutes (shifting occasionally).
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 onion (to taste), ½ the parsley, a drizzle of olive oil, a sweetener, and seasoning. Set aside.
WHAT LEFTOVERS?
Make a bed of the green leaves. Scatter over the tomato, the biltong, the crispy gnocchi, the pickled onion and the peas. Drizzle over the dressing and top with the feta. Sprinkle over the pumpkin seeds, and garnish with the remaining parsley. Enjoy, Chef!
Potato Gnocchi - 250g
NOMU One For All Rub - 10ml
Peas - 80g
Pickled Onions - 40g
Fresh Parsley - 5g
Salad Leaves - 40g
Tomato/es - 2
Beef Biltong - 150g
Honey Mustard Dressing - 60ml
Danish-style Feta - 40g
Pumpkin Seeds - 10g
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, 1-2 minutes. Drain and toss through a drizzle of olive oil. Place a pan over medium heat with a knob of butter. When starting to foam, add the gnocchi and the NOMU rub, and fry in a single layer until browned and crispy, 2-4 minutes (shifting occasionally).
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 onion (to taste), ½ the parsley, a drizzle of olive oil, a sweetener, and seasoning. Set aside.
WHAT LEFTOVERS?
Make a bed of the green leaves. Scatter over the tomato, the biltong, the crispy gnocchi, the pickled onion and the peas. Drizzle over the dressing and top with the feta. Sprinkle over the pumpkin seeds, and garnish with the remaining parsley. Enjoy, Chef!
Potato Gnocchi - 375g
NOMU One For All Rub - 15ml
Peas - 120g
Pickled Onions - 60g
Fresh Parsley - 8g
Salad Leaves - 60g
Tomatoes - 3
Beef Biltong - 225g
Honey Mustard Dressing - 90ml
Danish-style Feta - 60g
Pumpkin Seeds - 15g
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, 1-2 minutes. Drain and toss through a drizzle of olive oil. Place a pan over medium heat with a knob of butter. When starting to foam, add the gnocchi and the NOMU rub, and fry in a single layer until browned and crispy, 2-4 minutes (shifting occasionally).
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 onion (to taste), ½ the parsley, a drizzle of olive oil, a sweetener, and seasoning. Set aside.
WHAT LEFTOVERS?
Make a bed of the green leaves. Scatter over the tomato, the biltong, the crispy gnocchi, the pickled onion and the peas. Drizzle over the dressing and top with the feta. Sprinkle over the pumpkin seeds, and garnish with the remaining parsley. Enjoy, Chef!
Potato Gnocchi - 500g
NOMU One For All Rub - 20ml
Peas - 160g
Pickled Onions - 80g
Fresh Parsley - 10g
Salad Leaves - 80g
Tomatoes - 4
Beef Biltong - 300g
Honey Mustard Dressing - 125ml
Danish-style Feta - 80g
Pumpkin Seeds - 20g
Frequently Asked Questions
What is the preparation time for Crispy Gnocchi & Beef Biltong Bowl?
The preparation time for Crispy Gnocchi & Beef Biltong Bowl with fresh tomato, Danish-style feta & pumpkin seeds is between 15 and 20 minutes.
What is the total time required to make Crispy Gnocchi & Beef Biltong Bowl with fresh tomato, Danish-style feta & pumpkin seeds?
The total time required to make Crispy Gnocchi & Beef Biltong Bowl with fresh tomato, Danish-style feta & pumpkin seeds is between 20 and 25 minutes.
How many servings does Crispy Gnocchi & Beef Biltong Bowl provide?
4 servings
What are the main ingredients in Crispy Gnocchi & Beef Biltong Bowl?
What is the nutritional information of Crispy Gnocchi & Beef Biltong Bowl?
Calories: 659.8, Carbs: 40.1 grams, Fat: grams, Protein: 54.7 grams, Sugar: 12.7 grams, Salt: 2249 grams
How do I prepare Crispy Gnocchi & Beef Biltong Bowl?
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, 1-2 minutes. Drain and toss through a drizzle of olive oil. Place a pan over medium heat with a knob of butter. When starting to foam, add the gnocchi and the NOMU rub, and fry in a single layer until browned and crispy, 2-4 minutes (shifting occasionally). 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 onion (to taste), ½ the parsley, a drizzle of olive oil, a sweetener, and seasoning. Set aside. WHAT LEFTOVERS?: Make a bed of the green leaves. Scatter over the tomato, the biltong, the crispy gnocchi, the pickled onion and the peas. Drizzle over the dressing and top with the feta. Sprinkle over the pumpkin seeds, and garnish with the remaining parsley. Enjoy, Chef!
What should be prepared from my kitchen to make Crispy Gnocchi & Beef Biltong Bowl?
How many calories does Crispy Gnocchi & Beef Biltong Bowl have?
659.8 calories
How much fat content does Crispy Gnocchi & Beef Biltong Bowl have?
grams