Biltong & Sun-dried Tomato Gnocchi

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

with fresh basil

4.9

Hands on Time: 20 - 25 minutes

Overall Time: 20 - 25 minutes

Ingredients:

From your kitchen:

  • Oil (cooking, olive or coconut)
  • Salt & Pepper
  • Water
  • Sugar/Sweetener/Honey
  • Butter
Photo of Biltong & Sun-dried Tomato Gnocchi
  1. 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.

  2. 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 sliced onion until caramelised, 8-10 minutes (shifting occasionally). At the halfway mark, add a sweetener (to taste). Remove from the pan, season, and cover.

  3. 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 cooked gnocchi and fry in a single layer, making sure not to overcrowd the pan, until browned and crispy, 2-4 minutes (shifting occasionally).

  4. LOAD WITH FLAVOUR

    Remove the pan from the heat and toss through the caramelised onions, the chopped biltong, the chopped tomatoes, and the sour cream. Loosen with the reserved pasta water if too thick. Season and set aside.

  5. BEST DIN-DIN EVER

    Make a bed of the rinsed leaves and top with the loaded gnocchi. Garnish with the basil leaves and dig in!

  • Potato Gnocchi - 125g

  • Sliced Onions - 75g

  • Free-range Beef Biltong - 50g

  • Sun-dried Tomatoes - 30g

  • Sour Cream - 30ml

  • Green Leaves - 20g

  • Fresh Basil - 3g

  1. 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.

  2. 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 sliced onion until caramelised, 8-10 minutes (shifting occasionally). At the halfway mark, add a sweetener (to taste). Remove from the pan, season, and cover.

  3. 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 cooked gnocchi and fry in a single layer, making sure not to overcrowd the pan, until browned and crispy, 2-4 minutes (shifting occasionally).

  4. LOAD WITH FLAVOUR

    Remove the pan from the heat and toss through the caramelised onions, the chopped biltong, the chopped tomatoes, and the sour cream. Loosen with the reserved pasta water if too thick. Season and set aside.

  5. BEST DIN-DIN EVER

    Make a bed of the rinsed leaves and top with the loaded gnocchi. Garnish with the basil leaves and dig in!

  • Potato Gnocchi - 250g

  • Sliced Onions - 150g

  • Free-range Beef Biltong - 100g

  • Sun-dried Tomatoes - 60g

  • Sour Cream - 60ml

  • Green Leaves - 40g

  • Fresh Basil - 5g

  1. 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.

  2. 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 sliced onion until caramelised, 12-15 minutes (shifting occasionally). At the halfway mark, add a sweetener (to taste). Remove from the pan, season, and cover.

  3. 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 cooked gnocchi and fry in a single layer, making sure not to overcrowd the pan, until browned and crispy, 2-4 minutes (shifting occasionally).

  4. LOAD WITH FLAVOUR

    Remove the pan from the heat and toss through the caramelised onions, the chopped biltong, the chopped tomatoes, and the sour cream. Loosen with the reserved pasta water if too thick. Season and set aside.

  5. BEST DIN-DIN EVER

    Make a bed of the rinsed leaves and top with the loaded gnocchi. Garnish with the basil leaves and dig in!

  • Potato Gnocchi - 375g

  • Sliced Onions - 225g

  • Free-range Beef Biltong - 150g

  • Sun-dried Tomatoes - 90g

  • Sour Cream - 90ml

  • Green Leaves - 60g

  • Fresh Basil - 8g

  1. 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.

  2. 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 sliced onion until caramelised, 12-15 minutes (shifting occasionally). At the halfway mark, add a sweetener (to taste). Remove from the pan, season, and cover.

  3. 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 cooked gnocchi and fry in a single layer, making sure not to overcrowd the pan, until browned and crispy, 2-4 minutes (shifting occasionally).

  4. LOAD WITH FLAVOUR

    Remove the pan from the heat and toss through the caramelised onions, the chopped biltong, the chopped tomatoes, and the sour cream. Loosen with the reserved pasta water if too thick. Season and set aside.

  5. BEST DIN-DIN EVER

    Make a bed of the rinsed leaves and top with the loaded gnocchi. Garnish with the basil leaves and dig in!

  • Potato Gnocchi - 500g

  • Sliced Onions - 300g

  • Free-range Beef Biltong - 200g

  • Sun-dried Tomatoes - 120g

  • Sour Cream - 125ml

  • 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, Free-range 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: 491, Carbs: 37 grams, Fat: grams, Protein: 35.1 grams, Sugar: 12.1 grams, Salt: 1246 grams

How do I prepare Biltong & Sun-dried Tomato Gnocchi?

BEST DIN-DIN EVER: Make a bed of the rinsed 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 caramelised onions, the chopped biltong, the chopped 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 cooked 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 sliced 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, Free-range 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?

491 calories

How much fat content does Biltong & Sun-dried Tomato Gnocchi have?

grams

Woolies Products in this dish

Photo of Fresh Basil 30 g

Fresh Basil 30 G

Photo of Fresh Basil 80 g

Fresh Basil 80 G

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