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:
- Beef
- Free-range Beef Biltong
- Fresh Basil
- Green Leaves
- Potato Gnocchi
- Sliced Onions
- Sour Cream
- Sun-Dried Tomatoes
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Sugar/Sweetener/Honey
- Butter
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 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.
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).
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.
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
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 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.
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).
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.
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
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 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.
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).
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.
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
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 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.
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).
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.
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
Woolies Products in this dish
