eCook Meal
Butternut Gnocchi & Pesto
with beetroot & toasted pumpkin seeds
What would Halloween be without some pumpkin, Chef? We use it from the inside-out, featuring butternut pulp for the gnocchi and pumpkin seeds, which is scattered over a loaded beetroot, green leaf & pesto salad. Crumble over some Danish-style feta, and sprinkle it all with toasted pumpkin seeds & fresh basil.
Serving guide
Choose your portion size.
BOIL THE BEET
Place the Beetroot pieces in a pot of salted water. Bring to a boil and cook until soft, 15-20 minutes. Drain, season, and cover.
GO GNOCCHI
Bring a pot of salted water to a boil for the gnocchi. Cook the gnocchi until they float to the surface, 2-3 minutes. Drain and toss through a drizzle of olive oil.
TOASTED 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.
GOLDEN GNOCCHI
Return the pan to medium-high heat with a drizzle of oil and a knob of butter. When hot, fry the gnocchi in a single layer until golden, 2-4 minutes (shifting as they colour). Remove from the pan and set aside.
BRIGHT SALAD
In a salad bowl, combine the pesto with 20ml [40ml]|#7DA0D7 of olive oil and 10ml [20ml]|#7DA0D7 of warm water. Add the green leaves and the Beetroot. Toss to combine.
THERE YOU GO!
Plate up the loaded Beetroot and leaves, scatter over the toasted gnocchi, and crumble over the feta. Sprinkle over the pumpkin seeds and garnish with the basil. Great job, Chef!
BOIL THE BEET
Place the Beetroot pieces in a pot of salted water. Bring to a boil and cook until soft, 15-20 minutes. Drain, season, and cover.
GO GNOCCHI
Bring a pot of salted water to a boil for the gnocchi. Cook the gnocchi until they float to the surface, 2-3 minutes. Drain and toss through a drizzle of olive oil.
TOASTED 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.
GOLDEN GNOCCHI
Return the pan to medium-high heat with a drizzle of oil and a knob of butter. When hot, fry the gnocchi in a single layer until golden, 2-4 minutes (shifting as they colour). Remove from the pan and set aside.
BRIGHT SALAD
In a salad bowl, combine the pesto with 20ml [40ml]|#7DA0D7 of olive oil and 10ml [20ml]|#7DA0D7 of warm water. Add the green leaves and the Beetroot. Toss to combine.
THERE YOU GO!
Plate up the loaded Beetroot and leaves, scatter over the toasted gnocchi, and crumble over the feta. Sprinkle over the pumpkin seeds and garnish with the basil. Great job, Chef!
BOIL THE BEET
Place the Beetroot pieces in a pot of salted water. Bring to a boil and cook until soft, 15-20 minutes. Drain, season, and cover.
GO GNOCCHI
Bring a pot of salted water to a boil for the gnocchi. Cook the gnocchi until they float to the surface, 2-3 minutes. Drain and toss through a drizzle of olive oil.
TOASTED 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.
GOLDEN GNOCCHI
Return the pan to medium-high heat with a drizzle of oil and a knob of butter. When hot, fry the gnocchi in a single layer until golden, 2-4 minutes (shifting as they colour). Remove from the pan and set aside.
BRIGHT SALAD
In a salad bowl, combine the pesto with 60ml [80ml]|#7DA0D7 of olive oil and 30ml [40ml]|#7DA0D7 of warm water. Add the green leaves and the Beetroot. Toss to combine.
THERE YOU GO!
Plate up the loaded Beetroot and leaves, scatter over the toasted gnocchi, and crumble over the feta. Sprinkle over the pumpkin seeds and garnish with the basil. Great job, Chef!
BOIL THE BEET
Place the Beetroot pieces in a pot of salted water. Bring to a boil and cook until soft, 15-20 minutes. Drain, season, and cover.
GO GNOCCHI
Bring a pot of salted water to a boil for the gnocchi. Cook the gnocchi until they float to the surface, 2-3 minutes. Drain and toss through a drizzle of olive oil.
TOASTED 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.
GOLDEN GNOCCHI
Return the pan to medium-high heat with a drizzle of oil and a knob of butter. When hot, fry the gnocchi in a single layer until golden, 2-4 minutes (shifting as they colour). Remove from the pan and set aside.
BRIGHT SALAD
In a salad bowl, combine the pesto with 60ml [80ml]|#7DA0D7 of olive oil and 30ml [40ml]|#7DA0D7 of warm water. Add the green leaves and the Beetroot. Toss to combine.
THERE YOU GO!
Plate up the loaded Beetroot and leaves, scatter over the toasted gnocchi, and crumble over the feta. Sprinkle over the pumpkin seeds and garnish with the basil. Great job, Chef!
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R35.64
for 4 servings · R8.91 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
-
Pumpkin Seeds needs 20 gPumpkin Seeds 250 g 250 g at R89.99 · 8% of packR7.20
-
Green Leaves needs 80 gWhole Spinach 350 g 350 g at R19.99 · 23% of packR4.57
-
Beetroot needs 800 gBulk Large Carrots 3 kg 3 kg at R45.00 · 27% of packR12.00
-
Fresh Basil needs 10 gSouth African Feta Cheese with Sun-Dried Tomato & Basil 400 g 400 g at R74.99 · 3% of packR1.87
-
Danish-style Feta needs 80 gSpinach & South African Feta Free Range Chicken Burgers 800 g 800 g at R99.99 · 10% of packR10.00
Not in the Woolies basket — source these elsewhere:
- Butternut Gnocchi
- Pesto Princess Basil Pesto
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
Frequently Asked Questions
What is the preparation time for Butternut Gnocchi & Pesto?
The preparation time for Butternut Gnocchi & Pesto with beetroot & toasted pumpkin seeds is between 15 and 30 minutes.
What is the total time required to make Butternut Gnocchi & Pesto with beetroot & toasted pumpkin seeds?
The total time required to make Butternut Gnocchi & Pesto with beetroot & toasted pumpkin seeds is between 30 and 45 minutes.
How many servings does Butternut Gnocchi & Pesto provide?
4 servings
What are the main ingredients in Butternut Gnocchi & Pesto?
Beetroot, Butternut Gnocchi, Feta, Fresh Basil, Green Leaves, Pesto Princess Basil Pesto, Pumpkin Seeds
What is the nutritional information of Butternut Gnocchi & Pesto?
Calories: 516, Carbs: 69 grams, Fat: grams, Protein: 15.7 grams, Sugar: 3.3 grams, Salt: 1327 grams
How do I prepare Butternut Gnocchi & Pesto?
TOASTED 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. GO GNOCCHI: Bring a pot of salted water to a boil for the gnocchi. Cook the gnocchi until they float to the surface, 2-3 minutes. Drain and toss through a drizzle of olive oil. BRIGHT SALAD: In a salad bowl, combine the pesto with 20ml [40ml]|#7DA0D7 of olive oil and 10ml [20ml]|#7DA0D7 of warm water. Add the green leaves and the beetroot. Toss to combine. GOLDEN GNOCCHI: Return the pan to medium-high heat with a drizzle of oil and a knob of butter. When hot, fry the gnocchi in a single layer until golden, 2-4 minutes (shifting as they colour). Remove from the pan and set aside. BOIL THE BEET: Place the beetroot pieces in a pot of salted water. Bring to a boil and cook until soft, 15-20 minutes. Drain, season, and cover. THERE YOU GO!: Plate up the loaded beetroot and leaves, scatter over the toasted gnocchi, and crumble over the feta. Sprinkle over the pumpkin seeds and garnish with the basil. Great job, Chef!
What should be prepared from my kitchen to make Butternut Gnocchi & Pesto?
Beetroot, Butternut Gnocchi, Feta, Fresh Basil, Green Leaves, Pesto Princess Basil Pesto, Pumpkin Seeds
How many calories does Butternut Gnocchi & Pesto have?
516 calories
How much fat content does Butternut Gnocchi & Pesto have?
grams