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!
Plum Tomato - 1
Sweet Potato Gnocchi - 125g
Peas - 50g
Onion - 1
Red Wine Vinegar - 15ml
Fresh Parsley - 3g
Pumpkin Seeds - 5g
NOMU Provençal Rub - 5ml
Green Leaves - 20g
Beef Biltong 50g - 1
Danish-style Feta - 25g
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!
Sweet Potato Gnocchi - 250g
Peas - 100g
Onion - 1
Red Wine Vinegar - 30ml
Fresh Parsley - 5g
Pumpkin Seeds - 10g
NOMU Provençal Rub - 10ml
Green Leaves - 40g
Plum Tomatoes - 2
Beef Biltong 100g - 1
Danish-style Feta - 50g
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!
Sweet Potato Gnocchi - 350g
Peas - 150g
Onion - 1
Red Wine Vinegar - 45ml
Fresh Parsley - 8g
Pumpkin Seeds - 15g
NOMU Provençal Rub - 15ml
Green Leaves - 60g
Plum Tomatoes - 3
Free-range Beef Biltong - 150g
Danish-style Feta - 75g
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!
Sweet Potato Gnocchi - 500g
Peas - 200g
Onion - 1
Red Wine Vinegar - 60ml
Fresh Parsley - 10g
Pumpkin Seeds - 20g
NOMU Provençal Rub - 20ml
Green Leaves - 80g
Plum Tomatoes - 4
Beef Biltong - 200g
Danish-style Feta - 100g
Woolies Products in this dish
