An Italian classic meets a South African favourite in this mouthwatering mash-up of a recipe. Fluffy on the inside, crispy on the outside, NOMU-spiced gnocchi is scattered over a bed of fresh greens. Joining the party for your palate is tangy tomato, plum green peas, salty biltong, & parsley-infused pickled onion. Coated in a honey mustard dressing and garnished with pumpkin seeds for crunch.
Crispy Gnocchi & Beef Biltong Bowl
Crispy Gnocchi & Beef Biltong Bowl
with fresh tomato, Danish-style feta & pumpkin seeds
Hands on Time: 15 - 20 minutes
Overall Time: 20 - 25 minutes
Ingredients:
- Beef Biltong
- Danish-style Feta
- Fresh Parsley
- Honey-Mustard Dressing
- NOMU One For All Rub
- Peas
- Pickled Onions
- Potato Gnocchi
- Pumpkin Seeds
- Salad Leaves
- Tomato/es
- Tomatoes
From your kitchen:
- Oil (cooking, olive or coconut)
- Seasoning (Salt & Pepper)
- Water
- Sugar/Sweetener/Honey
- Butter
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, 1-2 minutes. Drain and toss through a drizzle of olive oil. Place a pan over medium heat with a knob of butter. When starting to foam, add the gnocchi and the NOMU rub, and fry in a single layer until browned and crispy, 2-4 minutes (shifting occasionally).
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 onion (to taste), ½ the parsley, a drizzle of olive oil, a sweetener, and seasoning. Set aside.
WHAT LEFTOVERS?
Make a bed of the green leaves. Scatter over the tomato, the biltong, the crispy gnocchi, the pickled onion and the Peas. Drizzle over the dressing and top with the feta. Sprinkle over the 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, 1-2 minutes. Drain and toss through a drizzle of olive oil. Place a pan over medium heat with a knob of butter. When starting to foam, add the gnocchi and the NOMU rub, and fry in a single layer until browned and crispy, 2-4 minutes (shifting occasionally).
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 onion (to taste), ½ the parsley, a drizzle of olive oil, a sweetener, and seasoning. Set aside.
WHAT LEFTOVERS?
Make a bed of the green leaves. Scatter over the tomato, the biltong, the crispy gnocchi, the pickled onion and the Peas. Drizzle over the dressing and top with the feta. Sprinkle over the 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, 1-2 minutes. Drain and toss through a drizzle of olive oil. Place a pan over medium heat with a knob of butter. When starting to foam, add the gnocchi and the NOMU rub, and fry in a single layer until browned and crispy, 2-4 minutes (shifting occasionally).
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 onion (to taste), ½ the parsley, a drizzle of olive oil, a sweetener, and seasoning. Set aside.
WHAT LEFTOVERS?
Make a bed of the green leaves. Scatter over the tomato, the biltong, the crispy gnocchi, the pickled onion and the Peas. Drizzle over the dressing and top with the feta. Sprinkle over the 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, 1-2 minutes. Drain and toss through a drizzle of olive oil. Place a pan over medium heat with a knob of butter. When starting to foam, add the gnocchi and the NOMU rub, and fry in a single layer until browned and crispy, 2-4 minutes (shifting occasionally).
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 onion (to taste), ½ the parsley, a drizzle of olive oil, a sweetener, and seasoning. Set aside.
WHAT LEFTOVERS?
Make a bed of the green leaves. Scatter over the tomato, the biltong, the crispy gnocchi, the pickled onion and the Peas. Drizzle over the dressing and top with the feta. Sprinkle over the pumpkin seeds, and garnish with the remaining parsley. Enjoy, Chef!
Frequently Asked Questions
What is the preparation time for Crispy Gnocchi & Beef Biltong Bowl?
The preparation time for Crispy Gnocchi & Beef Biltong Bowl with fresh tomato, Danish-style feta & pumpkin seeds is between 15 and 20 minutes.
What is the total time required to make Crispy Gnocchi & Beef Biltong Bowl with fresh tomato, Danish-style feta & pumpkin seeds?
The total time required to make Crispy Gnocchi & Beef Biltong Bowl with fresh tomato, Danish-style feta & pumpkin seeds is between 20 and 25 minutes.
How many servings does Crispy Gnocchi & Beef Biltong Bowl provide?
4 servings
What are the main ingredients in Crispy Gnocchi & Beef Biltong Bowl?
Beef Biltong, Danish-style Feta, Fresh Parsley, Honey-Mustard Dressing, NOMU One For All Rub, Peas, Pickled Onions, Potato Gnocchi, Pumpkin Seeds, Salad Leaves, Tomato/es, Tomatoes
What is the nutritional information of Crispy Gnocchi & Beef Biltong Bowl?
Calories: 659.8, Carbs: 40.1 grams, Fat: grams, Protein: 54.7 grams, Sugar: 12.7 grams, Salt: 2249 grams
How do I prepare Crispy Gnocchi & Beef Biltong Bowl?
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, 1-2 minutes. Drain and toss through a drizzle of olive oil. Place a pan over medium heat with a knob of butter. When starting to foam, add the gnocchi and the NOMU rub, and fry in a single layer until browned and crispy, 2-4 minutes (shifting occasionally). 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 onion (to taste), ½ the parsley, a drizzle of olive oil, a sweetener, and seasoning. Set aside. WHAT LEFTOVERS?: Make a bed of the green leaves. Scatter over the tomato, the biltong, the crispy gnocchi, the pickled onion and the peas. Drizzle over the dressing and top with the feta. Sprinkle over the pumpkin seeds, and garnish with the remaining parsley. Enjoy, Chef!
What should be prepared from my kitchen to make Crispy Gnocchi & Beef Biltong Bowl?
Beef Biltong, Danish-style Feta, Fresh Parsley, Honey-Mustard Dressing, NOMU One For All Rub, Peas, Pickled Onions, Potato Gnocchi, Pumpkin Seeds, Salad Leaves, Tomato/es, Tomatoes
How many calories does Crispy Gnocchi & Beef Biltong Bowl have?
659.8 calories
How much fat content does Crispy Gnocchi & Beef Biltong Bowl have?
grams
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