This marriage of crispy, butter-fried sweet potato gnocchi and a two-cheese tomato sauce will make you weep with joy! With added flavour from crunchy chickpeas, garlic, and Italian herbs and added freshness from a leafy salad with radish and tomatoes.
Cheesy Gnocchi Napoletana
Cheesy Gnocchi Napoletana
with mozzarella, fresh basil & a crisp side salad
Hands on Time: 15 - 25 minutes
Overall Time: 25 - 40 minutes
Ingredients:
- Baby Tomatoes
- Chickpeas
- Cooked Chopped Tomatoes
- Fresh Basil
- Garlic Clove
- Grated Cheese Mix
- Green Leaves
- NOMU Italian Rub
- Radish
- Sweet Potato Gnocchi
- Vegetable Stock
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Sugar/Sweetener/Honey
- Butter
GET THOSE CHICKPEAS POPPIN’
Place a pot for the gnocchi over a high heat. Fill with water, add a pinch of salt, and leave to come to the boil for step 2. Place a pan over a medium-high heat with a drizzle of oil. When hot, toast the drained chickpeas for 10-12 minutes until crispy. For the best results, only shift occasionally. If they start to pop out, use a lid to rein them in. Remove from the pan on completion and set aside.
SWEET POTATO TREATS
Once the water is boiling rapidly, use 70ml to dilute the stock and set aside. Pop the gnocchi into the pot and cook for 2-3 minutes until they begin to float. Drain on completion, place in a bowl, and toss through some oil to prevent sticking. Wipe down the pot for step 3.
TIME TO GET SAUCY!
Once the chickpeas are crispy, wipe down the pot and return to a medium heat with a drizzle of oil or knob of butter. When heated slightly, fry the grated garlic and Italian Rub for a minute until fragrant, shifting constantly. Stir in the cooked chopped tomatoes and the diluted stock. Simmer for 6-8 minutes until thickened, stirring occasionally. Add three-quarters of the halved baby tomatoes and simmer for a further 2-3 minutes until softened, breaking them up as they cook. On completion, season to taste with salt, pepper, and a sweetener of choice. Keep warm over a low heat while you fry the gnocchi.
NUGGETS OF GOLDEN GNOCCHI
Wipe down the pan and return it to a medium-high heat with a drizzle of oil and a knob of butter. Once foaming, brown the gnocchi for 3-5 minutes until crisped. Remove from the heat on completion and add to the pot of sauce. Mix in three-quarters of the grated cheese until melted and evenly distributed. Stir through the crispy chickpeas and remove from the heat.
IT’S A TOSS UP
Toss together the shredded green leaves, the sliced radish, and the remaining halved baby tomatoes. Add a drizzle of olive oil, season, and toss again to coat.
CHEESY COMFORT FOOD
Dish up hearty spoonfuls of cheesy tomato gnocchi and plate the crisp salad on the side. Finish off with sprinkles of the remaining grated cheese and the fresh, sliced basil. Bellissimo, Chef!
Chickpeas - 60g
Vegetable Stock - 5ml
Sweet Potato Gnocchi - 175g
Garlic Clove - 1
NOMU Italian Rub - 5ml
Cooked Chopped Tomatoes - 200g
Baby Tomatoes - 100g
Grated Cheese Mix - 55g
Green Leaves - 20g
Radish - 20g
Fresh Basil - 5g
GET THOSE CHICKPEAS POPPIN’
Place a pot for the gnocchi over a high heat. Fill with water, add a pinch of salt, and leave to come to the boil for step 2. Place a pan over a medium-high heat with a drizzle of oil. When hot, toast the drained chickpeas for 12-13 minutes until crispy. For the best results, only shift occasionally. If they start to pop out, use a lid to rein them in. Remove from the pan on completion and set aside.
SWEET POTATO TREATS
Once the water is boiling rapidly, use 100ml to dilute the stock and set aside. Pop the gnocchi into the pot and cook for 2-3 minutes until they begin to float. Drain on completion, place in a bowl, and toss through some oil to prevent sticking. Wipe down the pot for step 3.
TIME TO GET SAUCY!
Once the chickpeas are crispy, wipe down the pot and return to a medium heat with a drizzle of oil or knob of butter. When heated slightly, fry the grated garlic and Italian Rub for a minute until fragrant, shifting constantly. Stir in the cooked chopped tomatoes and the diluted stock. Simmer for 8-10 minutes until thickened, stirring occasionally. Add three-quarters of the halved baby tomatoes and simmer for a further 2-3 minutes until softened, breaking them up as they cook. On completion, season to taste with salt, pepper, and a sweetener of choice. Keep warm over a low heat while you fry the gnocchi.
NUGGETS OF GOLDEN GNOCCHI
Wipe down the pan and return it to a medium-high heat with a drizzle of oil and a knob of butter. Once foaming, brown the gnocchi for 3-5 minutes until crisped. For the best results, fry in a single layer in batches if necessary, adding more butter in between batches. Remove from the heat on completion and add to the pot of sauce. Mix in three-quarters of the grated cheese until melted and evenly distributed. Stir through the crispy chickpeas and remove from the heat.
IT’S A TOSS UP
Toss together the shredded green leaves, the sliced radish, and the remaining halved baby tomatoes. Add a drizzle of olive oil, season, and toss again to coat.
CHEESY COMFORT FOOD
Dish up hearty spoonfuls of cheesy tomato gnocchi and plate the crisp salad on the side. Finish off with sprinkles of the remaining grated cheese and the fresh, sliced basil. Bellissimo, Chef!
Chickpeas - 120g
Vegetable Stock - 10ml
Sweet Potato Gnocchi - 350g
Garlic Clove - 2
NOMU Italian Rub - 10ml
Cooked Chopped Tomatoes - 400g
Baby Tomatoes - 200g
Grated Cheese Mix - 110g
Green Leaves - 40g
Radish - 40g
Fresh Basil - 10g
GET THOSE CHICKPEAS POPPIN’
Place a pot for the gnocchi over a high heat. Fill with water, add a pinch of salt, and leave to come to the boil for step 2. Place a pan over a medium-high heat with a drizzle of oil. When hot, toast the drained chickpeas for 12-13 minutes until crispy. For the best results, only shift occasionally. If they start to pop out, use a lid to rein them in. Remove from the pan on completion and set aside.
SWEET POTATO TREATS
Once the water is boiling rapidly, use 100ml to dilute the stock and set aside. Pop the gnocchi into the pot and cook for 2-3 minutes until they begin to float. Drain on completion, place in a bowl, and toss through some oil to prevent sticking. Wipe down the pot for step 3.
TIME TO GET SAUCY!
Once the chickpeas are crispy, wipe down the pot and return to a medium heat with a drizzle of oil or knob of butter. When heated slightly, fry the grated garlic and Italian Rub for a minute until fragrant, shifting constantly. Stir in the cooked chopped tomatoes and the diluted stock. Simmer for 8-10 minutes until thickened, stirring occasionally. Add three-quarters of the halved baby tomatoes and simmer for a further 2-3 minutes until softened, breaking them up as they cook. On completion, season to taste with salt, pepper, and a sweetener of choice. Keep warm over a low heat while you fry the gnocchi.
NUGGETS OF GOLDEN GNOCCHI
Wipe down the pan and return it to a medium-high heat with a drizzle of oil and a knob of butter. Once foaming, brown the gnocchi for 3-5 minutes until crisped. For the best results, fry in a single layer in batches if necessary, adding more butter in between batches. Remove from the heat on completion and add to the pot of sauce. Mix in three-quarters of the grated cheese until melted and evenly distributed. Stir through the crispy chickpeas and remove from the heat.
IT’S A TOSS UP
Toss together the shredded green leaves, the sliced radish, and the remaining halved baby tomatoes. Add a drizzle of olive oil, season, and toss again to coat.
CHEESY COMFORT FOOD
Dish up hearty spoonfuls of cheesy tomato gnocchi and plate the crisp salad on the side. Finish off with sprinkles of the remaining grated cheese and the fresh, sliced basil. Bellissimo, Chef!
Chickpeas - 120g
Vegetable Stock - 10ml
Sweet Potato Gnocchi - 350g
Garlic Clove - 2
NOMU Italian Rub - 10ml
Cooked Chopped Tomatoes - 400g
Baby Tomatoes - 200g
Grated Cheese Mix - 110g
Green Leaves - 40g
Radish - 40g
Fresh Basil - 10g
GET THOSE CHICKPEAS POPPIN’
Place a pot for the gnocchi over a high heat. Fill with water, add a pinch of salt, and leave to come to the boil for step 2. Place a large pan over a medium-high heat with a drizzle of oil. When hot, toast the drained chickpeas for 12-13 minutes until crispy. For the best results, only shift occasionally. If they start to pop out, use a lid to rein them in. Remove from the pan on completion and set aside.
SWEET POTATO TREATS
Once the water is boiling rapidly, use 150ml to dilute the stock and set aside. Pop the gnocchi into the pot and cook for 2-3 minutes until they begin to float. Drain on completion, place in a bowl, and toss through some oil to prevent sticking. Wipe down the pot for step 3.
TIME TO GET SAUCY!
Once the chickpeas are crispy, wipe down the pot and return to a medium heat with a drizzle of oil or knob of butter. When heated slightly, fry the grated garlic and Italian Rub for a minute until fragrant, shifting constantly. Stir in the cooked chopped tomatoes and the diluted stock. Simmer for 10-15 minutes until thickened, stirring occasionally. Add three-quarters of the halved baby tomatoes and simmer for a further 2-3 minutes until softened, breaking them up as they cook. On completion, season to taste with salt, pepper, and a sweetener of choice. Keep warm over a low heat while you fry the gnocchi.
NUGGETS OF GOLDEN GNOCCHI
Wipe down the pan and return it to a medium-high heat with a drizzle of oil and a knob of butter. Once foaming, brown the gnocchi for 3-5 minutes until crisped. For the best results, fry in a single layer in batches if necessary, adding more butter in between batches. Remove from the heat on completion and add to the pot of sauce. Mix in three-quarters of the grated cheese until melted and evenly distributed. Stir through the crispy chickpeas and remove from the heat.
IT’S A TOSS UP
Toss together the shredded green leaves, the sliced radish, and the remaining halved baby tomatoes. Add a drizzle of olive oil, season, and toss again to coat.
CHEESY COMFORT FOOD
Dish up hearty spoonfuls of cheesy tomato gnocchi and plate the crisp salad on the side. Finish off with sprinkles of the remaining grated cheese and the fresh, sliced basil. Bellissimo, Chef!
Chickpeas - 240g
Vegetable Stock - 20ml
Sweet Potato Gnocchi - 700g
Garlic Clove - 3
NOMU Italian Rub - 20ml
Cooked Chopped Tomatoes - 800g
Baby Tomatoes - 400g
Grated Cheese Mix - 220g
Green Leaves - 80g
Radish - 80g
Fresh Basil - 20g
Woolies Products in this dish
