eCook Meal
French Onion Gnocchi
with dried cranberries & balsamic vinegar
Wine. Cheese. Pasta. Need we say more, Chef? These indulgent ingredients will all make an appearance in this fabulous French onion potato gnocchi dish. Spiced with NOMU Italian Rub & fresh thyme and coated in a creamy balsamic vinegar & cheese sauce, you won’t feel anything but satisfied after this special meal.
Serving guide
Choose your portion size.
IT’S PASTA O’CLOCK
Bring a pot of salted water to a boil for the gnocchi. Cook the gnocchi until they float to the surface, 1-2 minutes. Drain, reserving 1 cup of pasta water, and toss through a drizzle of olive oil.
FOR SOME CRUNCH
Place the chopped Almonds in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
TIME FOR Thyme
Return the pan to medium heat with a drizzle of oil and a knob of butter (optional). When hot, fry the sliced Onion and the rinsed thyme until caramelised, 8-10 minutes (shifting occasionally). At the halfway mark, add a sweetener (to taste) and the NOMU rub.
CRANBERRY SALAD
In a salad bowl, toss together the rinsed leaves, the chopped cranberries, ½ the toasted nuts, ½ the balsamic vinegar, a drizzle of olive oil, and seasoning. Set aside.
FINISH THE SAUCE
When the onions are done, remove and discard the Thyme, then pour in the wine and cook until almost all evaporated, 1-2 minutes. Remove the pan from the heat and add in the cooked gnocchi, the crème fraîche, the grated hard cheese, and the remaining balsamic vinegar. Loosen with the reserved pasta water if too thick. Season and set aside.
PERFECT PASTA
Serve up the creamy caramelised Onion gnocchi and garnish with the hard cheese ribbons and the remaining toasted nuts. Serve the fresh dressed salad on the side.
IT’S PASTA O’CLOCK
Bring a pot of salted water to a boil for the gnocchi. Cook the gnocchi until they float to the surface, 1-2 minutes. Drain, reserving 1 cup of pasta water, and toss through a drizzle of olive oil.
FOR SOME CRUNCH
Place the chopped Almonds in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
TIME FOR Thyme
Return the pan to medium heat with a drizzle of oil and a knob of butter (optional). When hot, fry the sliced Onion and the rinsed thyme until caramelised, 8-10 minutes (shifting occasionally). At the halfway mark, add a sweetener (to taste) and the NOMU rub.
CRANBERRY SALAD
In a salad bowl, toss together the rinsed leaves, the chopped cranberries, ½ the toasted nuts, ½ the balsamic vinegar, a drizzle of olive oil, and seasoning. Set aside.
FINISH THE SAUCE
When the onions are done, remove and discard the Thyme, then pour in the wine and cook until almost all evaporated, 1-2 minutes. Remove the pan from the heat and add in the cooked gnocchi, the crème fraîche, the grated hard cheese, and the remaining balsamic vinegar. Loosen with the reserved pasta water if too thick. Season and set aside.
PERFECT PASTA
Serve up the creamy caramelised Onion gnocchi and garnish with the hard cheese ribbons and the remaining toasted nuts. Serve the fresh dressed salad on the side.
IT’S PASTA O’CLOCK
Bring a pot of salted water to a boil for the gnocchi. Cook the gnocchi until they float to the surface, 1-2 minutes. Drain, reserving 1 cup of pasta water, and toss through a drizzle of olive oil.
FOR SOME CRUNCH
Place the chopped Almonds in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
TIME FOR Thyme
Return the pan to medium heat with a drizzle of oil and a knob of butter (optional). When hot, fry the sliced Onion and the rinsed thyme until caramelised, 10-12 minutes (shifting occasionally). At the halfway mark, add a sweetener (to taste) and the NOMU rub.
CRANBERRY SALAD
In a salad bowl, toss together the rinsed leaves, the chopped cranberries, ½ the toasted nuts, ½ the balsamic vinegar, a drizzle of olive oil, and seasoning. Set aside.
FINISH THE SAUCE
When the onions are done, remove and discard the Thyme, then pour in the wine and cook until almost all evaporated, 1-2 minutes. Remove the pan from the heat and add in the cooked gnocchi, the crème fraîche, the grated hard cheese, and the remaining balsamic vinegar. Loosen with the reserved pasta water if too thick. Season and set aside.
PERFECT PASTA
Serve up the creamy caramelised Onion gnocchi and garnish with the hard cheese ribbons and the remaining toasted nuts. Serve the fresh dressed salad on the side.
IT’S PASTA O’CLOCK
Bring a pot of salted water to a boil for the gnocchi. Cook the gnocchi until they float to the surface, 1-2 minutes. Drain, reserving 1 cup of pasta water, and toss through a drizzle of olive oil.
FOR SOME CRUNCH
Place the chopped Almonds in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
TIME FOR Thyme
Return the pan to medium heat with a drizzle of oil and a knob of butter (optional). When hot, fry the sliced Onion and the rinsed thyme until caramelised, 12-15 minutes (shifting occasionally). At the halfway mark, add a sweetener (to taste) and the NOMU rub.
CRANBERRY SALAD
In a salad bowl, toss together the rinsed leaves, the chopped cranberries, ½ the toasted nuts, ½ the balsamic vinegar, a drizzle of olive oil, and seasoning. Set aside.
FINISH THE SAUCE
When the onions are done, remove and discard the Thyme, then pour in the wine and cook until almost all evaporated, 1-2 minutes. Remove the pan from the heat and add in the cooked gnocchi, the crème fraîche, the grated hard cheese, and the remaining balsamic vinegar. Loosen with the reserved pasta water if too thick. Season and set aside.
PERFECT PASTA
Serve up the creamy caramelised Onion gnocchi and garnish with the hard cheese ribbons and the remaining toasted nuts. Serve the fresh dressed salad on the side.
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R199.50
for 4 servings · R49.87 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Italian-style Hard Cheese needs 100 gPlant Powered™ Dairy Free Hard Cheese 260 g 260 g at R69.99 · 38% of packR26.92
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Dried Cranberries needs 40 gDried Cranberries 250 g 250 g at R85.99 · 16% of packR13.76
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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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Almonds needs 20 gEveryday Raw Almonds 1 kg 1 kg at R231.99 · 2% of packR4.64
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Potato Gnocchi needs 700 gItalian Potato Gnocchi 500 g 500 g at R72.99 · 1.40× packR102.19
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Balsamic Vinegar needs 40 mlWillow Creek Cabernet Sauvignon Balsamic Vinegar 250 ml 250 ml at R54.99 · 16% of packR8.80
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Fresh Thyme needs 10 gFree Range Slow Cooked Thyme & Garlic Confit Chicken Leg Quarters Avg 1.2 kg 1.2 kg at R197.19 · 1% of packR1.64
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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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Crème Fraîche needs 100 mlSour Cream 250 ml 250 ml at R38.99 · 40% of packR15.60
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White Wine needs 80 mlWhite Wine Vinegar 250 ml 250 ml at R44.99 · 32% of packR14.40
Not in the Woolies basket — source these elsewhere:
- NOMU Italian Rub
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
Frequently Asked Questions
What is the preparation time for French Onion Gnocchi?
The preparation time for French Onion Gnocchi with dried cranberries & balsamic vinegar is between 20 and 35 minutes.
What is the total time required to make French Onion Gnocchi with dried cranberries & balsamic vinegar?
The total time required to make French Onion Gnocchi with dried cranberries & balsamic vinegar is between 30 and 45 minutes.
How many servings does French Onion Gnocchi provide?
4 servings
What are the main ingredients in French Onion Gnocchi?
Almonds, Balsamic Vinegar, Creme Fraiche, Dried Cranberries, Grated Italian-style Hard Cheese, Green Leaves, NOMU Italian Rub, Onion, Potato Gnocchi, Thyme, White Wine
What is the nutritional information of French Onion Gnocchi?
Calories: 577, Carbs: 52 grams, Fat: grams, Protein: 15.8 grams, Sugar: 10.3 grams, Salt: 804 grams
How do I prepare French Onion Gnocchi?
PERFECT PASTA: Serve up the creamy caramelised onion gnocchi and garnish with the hard cheese ribbons and the remaining toasted nuts. Serve the fresh dressed salad on the side. IT’S PASTA O’CLOCK: Bring a pot of salted water to a boil for the gnocchi. Cook the gnocchi until they float to the surface, 1-2 minutes. Drain, reserving 1 cup of pasta water, and toss through a drizzle of olive oil. FOR SOME CRUNCH: Place the chopped almonds in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside. CRANBERRY SALAD: In a salad bowl, toss together the rinsed leaves, the chopped cranberries, ½ the toasted nuts, ½ the balsamic vinegar, a drizzle of olive oil, and seasoning. Set aside. TIME FOR THYME: Return the pan to medium heat with a drizzle of oil and a knob of butter (optional). When hot, fry the sliced onion and the rinsed thyme until caramelised, 8-10 minutes (shifting occasionally). At the halfway mark, add a sweetener (to taste) and the NOMU rub. FINISH THE SAUCE: When the onions are done, remove and discard the thyme, then pour in the wine and cook until almost all evaporated, 1-2 minutes. Remove the pan from the heat and add in the cooked gnocchi, the crème fraîche, the grated hard cheese, and the remaining balsamic vinegar. Loosen with the reserved pasta water if too thick. Season and set aside.
What should be prepared from my kitchen to make French Onion Gnocchi?
Almonds, Balsamic Vinegar, Creme Fraiche, Dried Cranberries, Grated Italian-style Hard Cheese, Green Leaves, NOMU Italian Rub, Onion, Potato Gnocchi, Thyme, White Wine
How many calories does French Onion Gnocchi have?
577 calories
How much fat content does French Onion Gnocchi have?
grams