eCook Meal
Ostrich Biltong & Crispy Gnocchi
with fresh tomato, Danish-style feta & pumpkin seeds
A quick summer salad that will gnocchi your socks off! A bed of green leaves is topped with salty ostrich biltong, crispy sweet potato gnocchi, fresh tomato, pops of peas, creamy Danish-style feta & crunchy pumpkin seeds. All tossed together in a red wine vinegar dressing for tang.
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, add a pinch of salt, and bring back up to the boil. Once boiling, cook the gnocchi for 2-3 minutes until they begin to float and are heated through. Drain and toss through some oil to prevent sticking.
SPREAD HAP-Pea-NESS
Submerge the peas in boiling water for 2-3 minutes until plump and heated through. Drain and set aside.
GOTTA GETTA VINAIGRETTE
In a small bowl, combine the diced onion (to taste), the vinegar, ½ the chopped Parsley, a drizzle of olive oil, a sweetener of choice (to taste), and seasoning. Set aside.
POPPINâ PUMPKIN SEEDS
Place the pumpkin seeds in a pan over medium heat. Toast for 3-5 minutes until beginning to pop and turning brown. Remove from the pan and set aside to cool.
CRISP âEM UP
Return the pan to a medium heat with a knob of butter. When starting to foam, add the cooked gnocchi and the rub and fry in a single layer for 2-4 minutes until browned and crisped, shifting occasionally.
WHAT LEFTOVERS?
Make a bed of rinsed green leaves. Scatter over the diced Tomato, the biltong, the crispy gnocchi, and the plumped peas. Drizzle over the dressing and crumble over the drained feta. Sprinkle over the toasted 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, add a pinch of salt, and bring back up to the boil. Once boiling, cook the gnocchi for 2-3 minutes until they begin to float and are heated through. Drain and toss through some oil to prevent sticking.
SPREAD HAP-Pea-NESS
Submerge the peas in boiling water for 2-3 minutes until plump and heated through. Drain and set aside.
GOTTA GETTA VINAIGRETTE
In a small bowl, combine the diced onion (to taste), the vinegar, ½ the chopped Parsley, a drizzle of olive oil, a sweetener of choice (to taste), and seasoning. Set aside.
POPPINâ PUMPKIN SEEDS
Place the pumpkin seeds in a pan over medium heat. Toast for 3-5 minutes until beginning to pop and turning brown. Remove from the pan and set aside to cool.
CRISP âEM UP
Return the pan to a medium heat with a knob of butter. When starting to foam, add the cooked gnocchi and the rub and fry in a single layer for 2-4 minutes until browned and crisped, shifting occasionally.
WHAT LEFTOVERS?
Make a bed of rinsed green leaves. Scatter over the diced Tomato, the biltong, the crispy gnocchi, and the plumped peas. Drizzle over the dressing and crumble over the drained feta. Sprinkle over the toasted 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, add a pinch of salt, and bring back up to the boil. Once boiling, cook the gnocchi for 2-3 minutes until they begin to float and are heated through. Drain and toss through some oil to prevent sticking.
SPREAD HAP-Pea-NESS
Submerge the peas in boiling water for 2-3 minutes until plump and heated through. Drain and set aside.
GOTTA GETTA VINAIGRETTE
In a small bowl, combine the diced onion (to taste), the vinegar, ½ the chopped Parsley, a drizzle of olive oil, a sweetener of choice (to taste), and seasoning. Set aside.
POPPINâ PUMPKIN SEEDS
Place the pumpkin seeds in a pan over medium heat. Toast for 3-5 minutes until beginning to pop and turning brown. Remove from the pan and set aside to cool.
CRISP âEM UP
Return the pan to a medium heat with a knob of butter. When starting to foam, add the cooked gnocchi and the rub and fry in a single layer for 2-4 minutes until browned and crisped, shifting occasionally. You may need to do this step in batches.
WHAT LEFTOVERS?
Make a bed of rinsed green leaves. Scatter over the diced tomatoes, the biltong, the crispy gnocchi, and the plumped peas. Drizzle over the dressing and crumble over the drained Feta. Sprinkle over the toasted 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, add a pinch of salt, and bring back up to the boil. Once boiling, cook the gnocchi for 2-3 minutes until they begin to float and are heated through. Drain and toss through some oil to prevent sticking.
SPREAD HAP-Pea-NESS
Submerge the peas in boiling water for 2-3 minutes until plump and heated through. Drain and set aside.
GOTTA GETTA VINAIGRETTE
In a small bowl, combine the diced onion (to taste), the vinegar, ½ the chopped Parsley, a drizzle of olive oil, a sweetener of choice (to taste), and seasoning. Set aside.
POPPINâ PUMPKIN SEEDS
Place the pumpkin seeds in a pan over medium heat. Toast for 3-5 minutes until beginning to pop and turning brown. Remove from the pan and set aside to cool.
CRISP âEM UP
Return the pan to a medium heat with a knob of butter. When starting to foam, add the cooked gnocchi and the rub and fry in a single layer for 2-4 minutes until browned and crisped, shifting occasionally. You may need to do this step in batches.
WHAT LEFTOVERS?
Make a bed of rinsed green leaves. Scatter over the diced tomatoes, the biltong, the crispy gnocchi, and the plumped peas. Drizzle over the dressing and crumble over the drained Feta. Sprinkle over the toasted pumpkin seeds, and garnish with the remaining Parsley. Enjoy, Chef!
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R250.20
for 4 servings ¡ R62.55 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Red Wine Vinegar needs 60 mlRed Wine Vinegar 250 ml 250 ml at R44.99 ¡ 24% of packR10.80
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Peas needs 200 gSplit Pea Soup Mix 750 g 750 g at R42.99 ¡ 27% of packR11.46
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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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Danish-style Feta needs 120 gSpinach & South African Feta Free Range Chicken Burgers 800 g 800 g at R99.99 ¡ 15% of packR15.00
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Fresh Parsley needs 15 gGarlic and Parsley Bruschetta 150 g 150 g at R56.99 ¡ 10% of packR5.70
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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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Red Onion needs 1Sliced Red Onions 70 g R16.99 ¡ whole pack (size can't be divided)R16.99
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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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Free-range Ostrich Biltong needs 200 gSliced Ostrich Biltong 400 g 400 g at R314.99 ¡ 50% of packR157.50
Not in the Woolies basket â source these elsewhere:
- NOMU Provençal Rub
- Sweet Potato Gnocchi
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
Frequently Asked Questions
What is the preparation time for Ostrich Biltong & Crispy Gnocchi?
The preparation time for Ostrich Biltong & Crispy Gnocchi with fresh tomato, Danish-style feta & pumpkin seeds is between 15 and 20 minutes.
What is the total time required to make Ostrich Biltong & Crispy Gnocchi with fresh tomato, Danish-style feta & pumpkin seeds?
The total time required to make Ostrich Biltong & Crispy Gnocchi with fresh tomato, Danish-style feta & pumpkin seeds is between 25 and 30 minutes.
How many servings does Ostrich Biltong & Crispy Gnocchi provide?
4 servings
What are the main ingredients in Ostrich Biltong & Crispy Gnocchi?
Feta, Green Leaves, NOMU Provençal Rub, Ostrich, Ostrich Biltong, Parsley, Pea, Pumpkin Seeds, Red Onion, Red Wine Vinegar, Sweet Potato Gnocchi, Tomato
What is the nutritional information of Ostrich Biltong & Crispy Gnocchi?
Calories: 475, Carbs: 66 grams, Fat: grams, Protein: 49.1 grams, Sugar: 12.9 grams, Salt: 2122 grams
How do I prepare Ostrich Biltong & Crispy Gnocchi?
WHAT LEFTOVERS?: Make a bed of rinsed green leaves. Scatter over the diced tomato, the biltong, the crispy gnocchi, and the plumped peas. Drizzle over the dressing and crumble over the drained feta. Sprinkle over the toasted pumpkin seeds, and garnish with the remaining parsley. Enjoy, Chef! CRISP âEM UP: Return the pan to a medium heat with a knob of butter. When starting to foam, add the cooked gnocchi and the rub and fry in a single layer for 2-4 minutes until browned and crisped, shifting occasionally. POPPINâ PUMPKIN SEEDS: Place the pumpkin seeds in a pan over medium heat. Toast for 3-5 minutes until beginning to pop and turning brown. Remove from the pan and set aside to cool. GOTTA GETTA VINAIGRETTE: In a small bowl, combine the diced onion (to taste), the vinegar, ½ the chopped parsley, a drizzle of olive oil, a sweetener of choice (to taste), and seasoning. Set aside. SPREAD HAP-PEA-NESS: Submerge the peas in boiling water for 2-3 minutes until plump and heated through. Drain and set aside. PLUMP PILLOWS: Boil a full kettle. Place a pot for the gnocchi over high heat. Fill with boiling water, add a pinch of salt, and bring back up to the boil. Once boiling, cook the gnocchi for 2-3 minutes until they begin to float and are heated through. Drain and toss through some oil to prevent sticking.
What should be prepared from my kitchen to make Ostrich Biltong & Crispy Gnocchi?
Feta, Green Leaves, NOMU Provençal Rub, Ostrich, Ostrich Biltong, Parsley, Pea, Pumpkin Seeds, Red Onion, Red Wine Vinegar, Sweet Potato Gnocchi, Tomato
How many calories does Ostrich Biltong & Crispy Gnocchi have?
475 calories
How much fat content does Ostrich Biltong & Crispy Gnocchi have?
grams