eCook Meal
Make-Your-Own Gnocchi
with chorizo & blistered baby tomatoes
Time to get cheffy! Learn how to make your own gnocchi this week with UCOOK. Served with juicy blistered baby tomatoes, wilted spinach, and crispy chorizo. This dish is sure to impress your dinner guests, but more importantly, you will impress yourself!
Serving guide
Choose your portion size.
BEFORE YOU DOUGH
Place the Potato chunks in a pot of salted water over a high heat. Pop on a lid and bring to the boil. Once boiling, remove the lid and reduce the heat. Allow to simmer for 10-15 minutes until cooked through and soft. Remove from the heat on completion and drain. In a bowl, mash the cooked potato with a potato masher or fork until smooth. Set aside to cool slightly. Once slightly cooled, add ¾ of the flour (about 150ml), the grated cheese, and seasoning. Tip out onto a flat surface. Using your hands, gently knead the dough until fully combined.
ALL YOU KNEAD IS GNOCCHI
Divide the dough into 3 equal pieces and form each into a tightly pressed ball. Using your hands, gently roll each ball into the shape of a rope. Using a sharp knife, cut each rope into 1-2cm pieces. Sprinkle ½ the remaining flour on a tray. Carefully lay the gnocchi in a single layer on the tray and gently toss in the remaining flour to avoid the gnocchi sticking to each other. Place the tray in the freezer for 15 minutes.
BLISTERED & BRILLIANT
Boil the kettle. Place a pan over a medium-high heat with a drizzle of oil. Add the halved baby tomatoes and fry for 4-5 minutes until blistered, shifting as they colour. Add the Chorizo slices and fry for 2-3 minutes until crispy, shifting occasionally. Remove from the pan on completion.
CRISP IT UP!
Return the pot to a high heat. Fill with boiling water, add a good pinch of salt, and bring back to the boil. Once boiling, carefully add the gnocchi and cook for 2-3 minutes until they begin to float. Drain on completion, reserving 100ml of pasta water. Place on a tray, spread out in a single layer, and drizzle with some oil to prevent sticking.
BRING IT TOGETHER
Return the pan to a medium-high heat with a knob of butter. When hot, fry the gnocchi in a single layer for 3-4 minutes until crisp and golden, shifting as they colour. Add the baby tomatoes, the Chorizo, and the spinach. Toss until fully combined. Season to taste. If you would like a saucier consistency, add a splash of the reserved pasta water and an extra knob of butter.
TIME TO DINE!
Plate up a gorgeous heap of loaded homemade tomato and Chorizo gnocchi. Garnish with fresh parsley, ribbons of cheese, and a squeeze of lemon juice. Well done, Chef!
BEFORE YOU DOUGH
Place the Potato chunks in a pot of salted water over a high heat. Pop on a lid and bring to the boil. Once boiling, remove the lid and reduce the heat. Allow to simmer for 10-15 minutes until cooked through and soft. Remove from the heat on completion and drain. In a bowl, mash the cooked potato with a potato masher or fork until smooth. Set aside to cool slightly. Once slightly cooled, add ¾ of the flour (about 300ml), the grated cheese, and seasoning. Tip out onto a flat surface. Using your hands, gently knead the dough until fully combined.
ALL YOU KNEAD IS GNOCCHI
Divide the dough into 6 equal pieces and form each into a tightly pressed ball. Using your hands, gently roll each ball into the shape of a rope. Using a sharp knife, cut each rope into 1-2cm pieces. Sprinkle ½ the remaining flour on a tray. Carefully lay the gnocchi in a single layer on the tray and gently toss in the remaining flour to avoid the gnocchi sticking to each other. Place the tray in the freezer for 15 minutes.
BLISTERED & BRILLIANT
Boil the kettle. Place a pan over a medium-high heat with a drizzle of oil. Add the halved baby tomatoes and fry for 4-5 minutes until blistered, shifting as they colour. Add the Chorizo slices and fry for 2-3 minutes until crispy, shifting occasionally. Remove from the pan on completion.
CRISP IT UP!
Return the pot to a high heat. Fill with boiling water, add a good pinch of salt, and bring back to the boil. Once boiling, carefully add the gnocchi and cook for 2-3 minutes until they begin to float. Drain on completion, reserving 200ml of pasta water. Place on a tray, spread out in a single layer, and drizzle with some oil to prevent sticking.
BRING IT TOGETHER
Return the pan to a medium-high heat with a knob of butter. When hot, fry the gnocchi in a single layer for 3-4 minutes until crisp and golden, shifting as they colour. Add the baby tomatoes, the Chorizo, and the spinach. Toss until fully combined. Season to taste. If you would like a saucier consistency, add a splash of the reserved pasta water and an extra knob of butter.
TIME TO DINE!
Plate up a gorgeous heap of loaded homemade tomato and Chorizo gnocchi. Garnish with fresh parsley, ribbons of cheese, and a squeeze of lemon juice. Well done, Chef!
BEFORE YOU DOUGH
Place the Potato chunks in a pot of salted water over a high heat. Pop on a lid and bring to the boil. Once boiling, remove the lid and reduce the heat. Allow to simmer for 15-20 minutes until cooked through and soft. Remove from the heat on completion and drain. In a large bowl, mash the cooked potato with a potato masher or fork until smooth. Set aside to cool slightly. Once slightly cooled, add ¾ of the flour (about 450ml), the grated cheese, and seasoning. Tip out onto a flat surface. Using your hands, gently knead the dough until fully combined.
ALL YOU KNEAD IS GNOCCHI
Divide the dough into 9 equal pieces and form each into a tightly pressed ball. Using your hands, gently roll each ball into the shape of a rope. Using a sharp knife, cut each rope into 1-2cm pieces. Sprinkle ½ the remaining flour on a tray. You may need to use two trays. Carefully lay the gnocchi in a single layer on the tray and gently toss in the remaining flour to avoid the gnocchi sticking to each other. Place the tray in the freezer for 15 minutes.
BLISTERED & BRILLIANT
Boil the kettle. Place a pan over a medium-high heat with a drizzle of oil. Add the halved baby tomatoes and fry for 4-5 minutes until blistered, shifting as they colour. Add the Chorizo slices and fry for 2-3 minutes until crispy, shifting occasionally. Remove from the pan on completion.
CRISP IT UP!
Return the pot to a high heat. Fill with boiling water, add a good pinch of salt, and bring back to the boil. Once boiling, carefully add the gnocchi and cook for 2-3 minutes until they begin to float. Drain on completion, reserving 300ml of pasta water. Place on a tray, spread out in a single layer, and drizzle with some oil to prevent sticking.
BRING IT TOGETHER
Return the pan to a medium-high heat with a knob of butter. When hot, fry the gnocchi in a single layer for 3-4 minutes until crisp and golden, shifting as they colour. Add the baby tomatoes, the Chorizo, and the spinach. Toss until fully combined. Season to taste. If you would like a saucier consistency, add a splash of the reserved pasta water and an extra knob of butter.
TIME TO DINE!
Plate up a gorgeous heap of loaded homemade tomato and Chorizo gnocchi. Garnish with fresh parsley, ribbons of cheese, and a squeeze of lemon juice. Well done, Chef!
BEFORE YOU DOUGH
Place the Potato chunks in a pot of salted water over a high heat. Pop on a lid and bring to the boil. Once boiling, remove the lid and reduce the heat. Allow to simmer for 20-25 minutes until cooked through and soft. Remove from the heat on completion and drain. In a large bowl, mash the cooked potato with a potato masher or fork until smooth. Set aside to cool slightly. Once slightly cooled, add ¾ of the flour (about 600ml), the grated cheese, and seasoning. Tip out onto a flat surface. Using your hands, gently knead the dough until fully combined.
ALL YOU KNEAD IS GNOCCHI
Divide the dough into 12 equal pieces and form each into a tightly pressed ball. Using your hands, gently roll each ball into the shape of a rope. Using a sharp knife, cut each rope into 1-2cm pieces. Sprinkle ½ the remaining flour on a tray. You may need to use two trays. Carefully lay the gnocchi in a single layer on the tray and gently toss in the remaining flour to avoid the gnocchi sticking to each other. Place the tray in the freezer for 15 minutes.
BLISTERED & BRILLIANT
Boil the kettle. Place a pan over a medium-high heat with a drizzle of oil. Add the halved baby tomatoes and fry for 4-5 minutes until blistered, shifting as they colour. Add the Chorizo slices and fry for 2-3 minutes until crispy, shifting occasionally. Remove from the pan on completion.
CRISP IT UP!
Return the pot to a high heat. Fill with boiling water, add a good pinch of salt, and bring back to the boil. Once boiling, carefully add the gnocchi and cook for 2-3 minutes until they begin to float. Drain on completion, reserving 400ml of pasta water. Place on a tray, spread out in a single layer, and drizzle with some oil to prevent sticking.
BRING IT TOGETHER
Return the pan to a medium-high heat with a knob of butter. When hot, fry the gnocchi in a single layer for 3-4 minutes until crisp and golden, shifting as they colour. Add the baby tomatoes, the Chorizo, and the spinach. Toss until fully combined. Season to taste. If you would like a saucier consistency, add a splash of the reserved pasta water and an extra knob of butter.
TIME TO DINE!
Plate up a gorgeous heap of loaded homemade tomato and Chorizo gnocchi. Garnish with fresh parsley, ribbons of cheese, and a squeeze of lemon juice. Well done, Chef!
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R100.09
for 4 servings · R25.02 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Spinach needs 80 gWhole Spinach 350 g 350 g at R19.99 · 23% of packR4.57
-
Italian-style Hard Cheese needs 200 gPlant Powered™ Dairy Free Hard Cheese 260 g 260 g at R69.99 · 77% of packR53.84
-
Lemons needs 2Lemon 3 in 1 Thin Bleach 750 ml R19.99 · whole pack (size can't be divided)R19.99
-
Potato needs 1.6 kgBulk Everyday Medium Potatoes 7 kg 7 kg at R69.99 · 23% of packR16.00
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Fresh Parsley needs 15 gGarlic and Parsley Bruschetta 150 g 150 g at R56.99 · 10% of packR5.70
Not in the Woolies basket — source these elsewhere:
- Cake Flour
- Baby Tomatoes
- Sliced Chorizo
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
Frequently Asked Questions
What is the preparation time for Make-Your-Own Gnocchi?
The preparation time for Make-Your-Own Gnocchi with chorizo & blistered baby tomatoes is between 25 and 50 minutes.
What is the total time required to make Make-Your-Own Gnocchi with chorizo & blistered baby tomatoes?
The total time required to make Make-Your-Own Gnocchi with chorizo & blistered baby tomatoes is between 40 and 80 minutes.
How many servings does Make-Your-Own Gnocchi provide?
4 servings
What are the main ingredients in Make-Your-Own Gnocchi?
Baby Tomato, Cake Flour, Chorizo, Grated Italian-style Hard Cheese, Lemon, Parsley, Potato, Spinach
What is the nutritional information of Make-Your-Own Gnocchi?
Calories: 1232, Carbs: 186 grams, Fat: grams, Protein: 56.9 grams, Sugar: 5.1 grams, Salt: 29 grams
How do I prepare Make-Your-Own Gnocchi?
TIME TO DINE!: Plate up a gorgeous heap of loaded homemade tomato and chorizo gnocchi. Garnish with fresh parsley, ribbons of cheese, and a squeeze of lemon juice. Well done, Chef! BRING IT TOGETHER: Return the pan to a medium-high heat with a knob of butter. When hot, fry the gnocchi in a single layer for 3-4 minutes until crisp and golden, shifting as they colour. Add the baby tomatoes, the chorizo, and the spinach. Toss until fully combined. Season to taste. If you would like a saucier consistency, add a splash of the reserved pasta water and an extra knob of butter. CRISP IT UP!: Return the pot to a high heat. Fill with boiling water, add a good pinch of salt, and bring back to the boil. Once boiling, carefully add the gnocchi and cook for 2-3 minutes until they begin to float. Drain on completion, reserving 200ml of pasta water. Place on a tray, spread out in a single layer, and drizzle with some oil to prevent sticking. BEFORE YOU DOUGH: Place the potato chunks in a pot of salted water over a high heat. Pop on a lid and bring to the boil. Once boiling, remove the lid and reduce the heat. Allow to simmer for 10-15 minutes until cooked through and soft. Remove from the heat on completion and drain. In a bowl, mash the cooked potato with a potato masher or fork until smooth. Set aside to cool slightly. Once slightly cooled, add ¾ of the flour (about 300ml), the grated cheese, and seasoning. Tip out onto a flat surface. Using your hands, gently knead the dough until fully combined. BLISTERED & BRILLIANT: Boil the kettle. Place a pan over a medium-high heat with a drizzle of oil. Add the halved baby tomatoes and fry for 4-5 minutes until blistered, shifting as they colour. Add the chorizo slices and fry for 2-3 minutes until crispy, shifting occasionally. Remove from the pan on completion. ALL YOU KNEAD IS GNOCCHI: Divide the dough into 6 equal pieces and form each into a tightly pressed ball. Using your hands, gently roll each ball into the shape of a rope. Using a sharp knife, cut each rope into 1-2cm pieces. Sprinkle ½ the remaining flour on a tray. Carefully lay the gnocchi in a single layer on the tray and gently toss in the remaining flour to avoid the gnocchi sticking to each other. Place the tray in the freezer for 15 minutes.
What should be prepared from my kitchen to make Make-Your-Own Gnocchi?
Baby Tomato, Cake Flour, Chorizo, Grated Italian-style Hard Cheese, Lemon, Parsley, Potato, Spinach
How many calories does Make-Your-Own Gnocchi have?
1232 calories
How much fat content does Make-Your-Own Gnocchi have?
grams