eCook Meal
Crispy Gnocchi & Beef Biltong Bowl
with fresh tomato, Danish-style feta & pumpkin seeds
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.
Serving guide
Choose your portion size.
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!
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R267.11
for 4 servings · R66.78 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Salad Leaves needs 80 gWhole Spinach 350 g 350 g at R19.99 · 23% of packR4.57
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Peas needs 160 gSplit Pea Soup Mix 750 g 750 g at R42.99 · 21% of packR9.17
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Potato Gnocchi needs 500 gItalian Potato Gnocchi 500 g 500 g at R72.99 · 100% of packR72.99
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Pickled Onions needs 80 gMild Pickled Onions 780 g 780 g at R69.99 · 10% of packR7.18
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Tomatoes needs 4Tomato Puree in Tub 240 g R20.99 · whole pack (size can't be divided)R20.99
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Beef Biltong needs 300 gFree Range Beef Biltong Powder 80 g 80 g at R34.99 · 3.8× packsR131.21
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Danish-style Feta needs 80 gSpinach & South African Feta Free Range Chicken Burgers 800 g 800 g at R99.99 · 10% of packR10.00
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Pumpkin Seeds needs 20 gPumpkin Seeds 250 g 250 g at R89.99 · 8% of packR7.20
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Fresh Parsley needs 10 gGarlic and Parsley Bruschetta 150 g 150 g at R56.99 · 7% of packR3.80
Not in the Woolies basket — source these elsewhere:
- Honey Mustard Dressing
- NOMU One For All Rub
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
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, Feta, Honey-Mustard Dressing, NOMU One For All Rub, Parsley, Pea, Pickled Onion, Potato Gnocchi, Pumpkin Seeds, Salad Leaves, Tomato, Tomato/es
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, Feta, Honey-Mustard Dressing, NOMU One For All Rub, Parsley, Pea, Pickled Onion, Potato Gnocchi, Pumpkin Seeds, Salad Leaves, Tomato, Tomato/es
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