eCook Meal
Delheim’s Creamy Mushroom Gnocchi
with crispy sage butter, fresh cream & a side salad
Tender on the inside and crisp on the outside, this potato gnocchi is steeped in a decadently creamy mushroom and hard cheese sauce, topped with buttery sage, and served with a leafy tomato side salad. A dinner to remember!
Serving guide
Choose your portion size.
GET GOING
Place the seeds in a pan over a medium heat. Toast for 2-4 minutes until lightly browned, shifting occasionally. Remove from the pan on completion and set aside to cool. In a salad bowl, whisk together the dressing and 10ml of olive oil until well combined. Toss through the quartered baby tomatoes, season to taste, and set aside.
CRISPY SAGE BUTTER
Return the pan to a medium-high heat with a drizzle of oil and a generous knob of butter. Once foaming, fry the sage leaves for about 1 minute per side until crispy. (Use tongs if you have them!) Remove from the pan and set aside to drain on paper towel. Pour the sage butter into a small bowl and set aside for serving.
CARAMELISE THE MUSHIES
Return the pan to the heat with another drizzle of oil if necessary. Wipe the mushrooms clean and roughly slice. When the pan is hot, fry for 3-5 minutes until golden, shifting as they colour. Remove from the pan, season, and set aside.
THINGS ARE HEATING UP!
Boil the kettle. Place a pot over a high heat, fill with boiling water, and add a pinch of salt. Once bubbling, cook the gnocchi for 2-3 minutes until they begin to float and are heated through. Drain on completion, reserving ½ a cup of the water. Return the pan to a medium-high heat with another drizzle of oil. When hot, fry the gnocchi in a single layer for 2-4 minutes until crisp and golden, shifting as they colour. Remove from the pan and set aside.
CREAMY SAUCE
Return the pan to a medium heat with another drizzle of oil if necessary. When hot, sauté the diced Onion for 3-4 minutes until soft. Add in the grated Garlic and sauté for a minute until fragrant. Lower the heat and stir in the cream, the cheese, 30ml of milk, and seasoning. Simmer for 2-3 minutes until thickened, stirring occasionally. Mix in the gnocchi and mushrooms, and cook for 1-2 minutes until coated and reheated. If the sauce is too thick, loosen with the reserved gnocchi water. Remove from the heat on completion. Toss the rinsed green leaves through the bowl of tomatoes.
YOU’RE IN FOR A TREAT!
Dish up the decadent gnocchi, pour over the sage butter to taste, and top with the sage leaves. Side with the salad and sprinkle it all with the sunflower seeds. Scrumptious!
GET GOING
Place the seeds in a large pan over a medium heat. Toast for 2-4 minutes until lightly browned, shifting occasionally. Remove from the pan on completion and set aside to cool. In a salad bowl, whisk together the dressing and 20ml of olive oil until well combined. Toss through the quartered baby tomatoes, season to taste, and set aside.
CRISPY SAGE BUTTER
Return the pan to a medium-high heat with a drizzle of oil and a generous knob of butter. Once foaming, fry the sage leaves for about 1 minute per side until crispy. (Use tongs if you have them!) Remove from the pan and set aside to drain on paper towel. Pour the sage butter into a bowl and set aside for serving.
CARAMELISE THE MUSHIES
Return the pan to the heat with another drizzle of oil if necessary. Wipe the mushrooms clean and roughly slice. When the pan is hot, fry for 3-5 minutes until golden, shifting as they colour. You may need to do this step in batches. Remove from the pan, season, and set aside.
THINGS ARE HEATING UP!
Boil the kettle. Place a pot over a high heat, fill with boiling water, and add a pinch of salt. Once bubbling, cook the gnocchi for 2-3 minutes until they begin to float and are heated through. Drain on completion, reserving 1 cup of the water. Return the pan to a medium-high heat with another drizzle of oil. When hot, fry the gnocchi in a single layer for 2-4 minutes until crisp and golden, shifting as they colour. Remove from the pan and set aside.
CREAMY SAUCE
Return the pan to a medium heat with another drizzle of oil if necessary. When hot, sauté the diced Onion for 4-5 minutes until soft. Add in the grated Garlic and sauté for a minute until fragrant. Lower the heat and stir in the cream, the cheese, 60ml of milk, and seasoning. Simmer for 2-3 minutes until thickened, stirring occasionally. Mix in the gnocchi and mushrooms, and cook for 2-3 minutes until coated and reheated. If the sauce is too thick, loosen with the reserved gnocchi water. Remove from the heat on completion. Toss the rinsed green leaves through the bowl of tomatoes.
YOU’RE IN FOR A TREAT!
Dish up the decadent gnocchi, pour over the sage butter to taste, and top with the sage leaves. Side with the salad and sprinkle it all with the sunflower seeds. Scrumptious!
GET GOING
Place the seeds in a large pan over a medium heat. Toast for 2-4 minutes until lightly browned, shifting occasionally. Remove from the pan on completion and set aside to cool. In a salad bowl, whisk together the dressing and 20ml of olive oil until well combined. Toss through the quartered baby tomatoes, season to taste, and set aside.
CRISPY SAGE BUTTER
Return the pan to a medium-high heat with a drizzle of oil and a generous knob of butter. Once foaming, fry the sage leaves for about 1 minute per side until crispy. (Use tongs if you have them!) Remove from the pan and set aside to drain on paper towel. Pour the sage butter into a bowl and set aside for serving.
CARAMELISE THE MUSHIES
Return the pan to the heat with another drizzle of oil if necessary. Wipe the mushrooms clean and roughly slice. When the pan is hot, fry for 3-5 minutes until golden, shifting as they colour. You may need to do this step in batches. Remove from the pan, season, and set aside.
THINGS ARE HEATING UP!
Boil the kettle. Place a pot over a high heat, fill with boiling water, and add a pinch of salt. Once bubbling, cook the gnocchi for 2-3 minutes until they begin to float and are heated through. Drain on completion, reserving 1 cup of the water. Return the pan to a medium-high heat with another drizzle of oil. When hot, fry the gnocchi in a single layer for 2-4 minutes until crisp and golden, shifting as they colour. Remove from the pan and set aside.
CREAMY SAUCE
Return the pan to a medium heat with another drizzle of oil if necessary. When hot, sauté the diced Onion for 4-5 minutes until soft. Add in the grated Garlic and sauté for a minute until fragrant. Lower the heat and stir in the cream, the cheese, 60ml of milk, and seasoning. Simmer for 2-3 minutes until thickened, stirring occasionally. Mix in the gnocchi and mushrooms, and cook for 2-3 minutes until coated and reheated. If the sauce is too thick, loosen with the reserved gnocchi water. Remove from the heat on completion. Toss the rinsed green leaves through the bowl of tomatoes.
YOU’RE IN FOR A TREAT!
Dish up the decadent gnocchi, pour over the sage butter to taste, and top with the sage leaves. Side with the salad and sprinkle it all with the sunflower seeds. Scrumptious!
GET GOING
Place the seeds in a large pan over a medium heat. Toast for 2-4 minutes until lightly browned, shifting occasionally. Remove from the pan on completion and set aside to cool. In a large salad bowl, whisk together the dressing and 40ml of olive oil until well combined. Toss through the quartered baby tomatoes, season to taste, and set aside.
CRISPY SAGE BUTTER
Return the pan to a medium-high heat with a drizzle of oil and a generous knob of butter. Once foaming, fry the sage leaves for about 1 minute per side until crispy. (Use tongs if you have them!) Remove from the pan and set aside to drain on paper towel. Pour the sage butter into a bowl and set aside for serving.
CARAMELISE THE MUSHIES
Return the pan to the heat with another drizzle of oil if necessary. Wipe the mushrooms clean and roughly slice. When the pan is hot, fry for 5-6 minutes until golden, shifting as they colour. You may need to do this step in batches. Remove from the pan, season, and set aside.
THINGS ARE HEATING UP!
Boil the kettle. Place a large pot over a high heat, fill with boiling water, and add a pinch of salt. Once bubbling, cook the gnocchi for 2-3 minutes until they begin to float and are heated through. Drain on completion, reserving 1 cup of the water. Return the pan to a medium-high heat with another drizzle of oil. When hot, fry the gnocchi in a single layer for 2-4 minutes until crisp and golden, shifting as they colour. You may need to do this step in batches. Remove from the pan and set aside.
CREAMY SAUCE
Return the pan to a medium heat with another drizzle of oil if necessary. When hot, sauté the diced Onion for 5-6 minutes until soft. Add in the grated Garlic and sauté for a minute until fragrant. Lower the heat and stir in the cream, the cheese, 120ml of milk, and seasoning. Simmer for 3-4 minutes until thickened, stirring occasionally. Mix in the gnocchi and mushrooms, and cook for 2-3 minutes until coated and reheated. If the sauce is too thick, loosen with the reserved gnocchi water. Remove from the heat on completion. Toss the rinsed green leaves through the bowl of tomatoes.
YOU’RE IN FOR A TREAT!
Dish up the decadent gnocchi, pour over the sage butter to taste, and top with the sage leaves. Side with the salad and sprinkle it all with the sunflower seeds. Scrumptious!
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R225.32
for 4 servings · R56.33 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Fresh Cream needs 200 mlFresh Full Cream Milk 2 L 2 L at R38.99 · 10% of packR3.90
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Grated Italian-style Hard Cheese needs 100 mlPlantLove™ Dairy Free Macadamia Nut Based Grated Hard Cheese 60 g R39.99 · whole pack (size can't be divided)R39.99
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Fresh Sage needs 30 gRosemary and Sage Grind 60 g 60 g at R50.99 · 50% of packR25.50
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Green Leaves needs 80 gWhole Spinach 350 g 350 g at R19.99 · 23% of packR4.57
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Salad Dressing needs 80 mlCreamy Chip, Dip and Burger Dressing 500 ml 500 ml at R74.99 · 16% of packR12.00
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Garlic Cloves needs 4Baby Potatoes with Garlic & Herb Butter 350 g R22.99 · whole pack (size can't be divided)R22.99
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Onions needs 2Cheese and Onion Rings and Balls Maize Snack 25 g R6.99 · whole pack (size can't be divided)R6.99
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Sunflower Seeds needs 40 gSunflower Seeds 250 g 250 g at R44.99 · 16% of packR7.20
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Potato Gnocchi needs 700 gItalian Potato Gnocchi 500 g 500 g at R72.99 · 1.40× packR102.19
Not in the Woolies basket — source these elsewhere:
- Baby Tomatoes
- Portobellini Mushrooms
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
Frequently Asked Questions
What is the preparation time for Delheim’s Creamy Mushroom Gnocchi?
The preparation time for Delheim’s Creamy Mushroom Gnocchi with crispy sage butter, fresh cream & a side salad is between 25 and 40 minutes.
What is the total time required to make Delheim’s Creamy Mushroom Gnocchi with crispy sage butter, fresh cream & a side salad?
The total time required to make Delheim’s Creamy Mushroom Gnocchi with crispy sage butter, fresh cream & a side salad is between 35 and 55 minutes.
How many servings does Delheim’s Creamy Mushroom Gnocchi provide?
4 servings
What are the main ingredients in Delheim’s Creamy Mushroom Gnocchi?
Baby Tomato, Cream, Fresh Sage, Garlic, Grated Italian-style Hard Cheese, Green Leaves, Onion, Portobellini Mushrooms, Potato Gnocchi, Salad Dressing, Sunflower Seeds
What is the nutritional information of Delheim’s Creamy Mushroom Gnocchi?
Calories: , Carbs: grams, Fat: grams, Protein: grams, Sugar: grams, Salt: grams
How do I prepare Delheim’s Creamy Mushroom Gnocchi?
THINGS ARE HEATING UP!: Boil the kettle. Place a pot over a high heat, fill with boiling water, and add a pinch of salt. Once bubbling, cook the gnocchi for 2-3 minutes until they begin to float and are heated through. Drain on completion, reserving 1 cup of the water. Return the pan to a medium-high heat with another drizzle of oil. When hot, fry the gnocchi in a single layer for 2-4 minutes until crisp and golden, shifting as they colour. Remove from the pan and set aside. GET GOING: Place the seeds in a large pan over a medium heat. Toast for 2-4 minutes until lightly browned, shifting occasionally. Remove from the pan on completion and set aside to cool. In a salad bowl, whisk together the dressing and 20ml of olive oil until well combined. Toss through the quartered baby tomatoes, season to taste, and set aside. CARAMELISE THE MUSHIES: Return the pan to the heat with another drizzle of oil if necessary. Wipe the mushrooms clean and roughly slice. When the pan is hot, fry for 3-5 minutes until golden, shifting as they colour. You may need to do this step in batches. Remove from the pan, season, and set aside. CRISPY SAGE BUTTER: Return the pan to a medium-high heat with a drizzle of oil and a generous knob of butter. Once foaming, fry the sage leaves for about 1 minute per side until crispy. (Use tongs if you have them!) Remove from the pan and set aside to drain on paper towel. Pour the sage butter into a bowl and set aside for serving. YOU’RE IN FOR A TREAT!: Dish up the decadent gnocchi, pour over the sage butter to taste, and top with the sage leaves. Side with the salad and sprinkle it all with the sunflower seeds. Scrumptious! CREAMY SAUCE: Return the pan to a medium heat with another drizzle of oil if necessary. When hot, sauté the diced onion for 4-5 minutes until soft. Add in the grated garlic and sauté for a minute until fragrant. Lower the heat and stir in the cream, the cheese, 60ml of milk, and seasoning. Simmer for 2-3 minutes until thickened, stirring occasionally. Mix in the gnocchi and mushrooms, and cook for 2-3 minutes until coated and reheated. If the sauce is too thick, loosen with the reserved gnocchi water. Remove from the heat on completion. Toss the rinsed green leaves through the bowl of tomatoes.
What should be prepared from my kitchen to make Delheim’s Creamy Mushroom Gnocchi?
Baby Tomato, Cream, Fresh Sage, Garlic, Grated Italian-style Hard Cheese, Green Leaves, Onion, Portobellini Mushrooms, Potato Gnocchi, Salad Dressing, Sunflower Seeds
How many calories does Delheim’s Creamy Mushroom Gnocchi have?
calories
How much fat content does Delheim’s Creamy Mushroom Gnocchi have?
grams