eCook Meal
Beef Biltong & Crispy Gnocchi
with fresh tomato, Danish-style feta & pumpkin seeds
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.
Serving guide
Choose your portion size.
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.
POPPINâ 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 âEM 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.
POPPINâ 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 âEM 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.
POPPINâ 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 âEM 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.
POPPINâ 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 âEM 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!
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R97.31
for 4 servings ¡ R24.33 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Pumpkin Seeds needs 20 gPumpkin Seeds 250 g 250 g at R89.99 ¡ 8% of packR7.20
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Plum Tomatoes needs 4Whole Red Baby Plum Tomatoes in Tomato Juice 400 g R39.99 ¡ whole pack (size can't be divided)R39.99
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Green Leaves needs 80 gWhole Spinach 350 g 350 g at R19.99 ¡ 23% of packR4.57
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Peas needs 200 gSplit Pea Soup Mix 750 g 750 g at R42.99 ¡ 27% of packR11.46
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Danish-style Feta needs 100 gSpinach & South African Feta Free Range Chicken Burgers 800 g 800 g at R99.99 ¡ 13% of packR12.50
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Red Wine Vinegar needs 60 mlRed Wine Vinegar 250 ml 250 ml at R44.99 ¡ 24% of packR10.80
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Fresh Parsley needs 10 gGarlic and Parsley Bruschetta 150 g 150 g at R56.99 ¡ 7% of packR3.80
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Onion needs 1Cheese and Onion Rings and Balls Maize Snack 25 g R6.99 ¡ whole pack (size can't be divided)R6.99
Not in the Woolies basket â source these elsewhere:
- Beef Biltong
- Sweet Potato Gnocchi
- NOMU Provençal Rub
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
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, Feta, Green Leaves, NOMU Provençal Rub, Onion, Parsley, Pea, Plum Tomato, 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?
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! CRISP âEM 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). 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. SPREAD HAP-PEA-NESS: Submerge the peas in boiling water until plumped up and heated through, 2-3 minutes. Drain and set aside. POPPINâ 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.
What should be prepared from my kitchen to make Beef Biltong & Crispy Gnocchi?
Beef, Beef Biltong, Beef Biltong 100g, Beef Biltong 50g, Feta, Green Leaves, NOMU Provençal Rub, Onion, Parsley, Pea, Plum Tomato, 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