Delicious gnocchi sits atop a bed of fresh green leaves and is paired with tender artichokes & blistered baby tomatoes. Drizzled with a tangy balsamic vinaigrette, the dish is perfectly balanced with the creamy saltiness of feta cheese and the nuttiness of toasted sunflower seeds. It’s sure to tantalise your taste buds!
Sijnn’s Crispy Gnocchi & Artichokes
Sijnn’s Crispy Gnocchi & Artichokes
with a blistered baby tomato balsamic vinaigrette
Hands on Time: 15 - 30 minutes
Overall Time: 25 - 45 minutes
Ingredients:
- Artichoke Hearts
- Baby Tomatoes
- Balsamic Vinegar
- Butternut Gnocchi
- Danish-style Feta
- Green Leaves
- Mixed Herbs
- NOMU Provençal Rub
- Sunflower Seeds
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Sugar/Sweetener/Honey
- Butter
OKI-GNOCCHI
Bring a pot of salted water to a boil for the gnocchi. Cook the gnocchi until they float to the surface, 2-3 minutes. Drain and toss through a drizzle of olive oil.
INTERLUDE
Rinse and roughly chop the mixed herbs. Place the sunflower seeds in a pan over medium heat. Toast until golden brown, 2-3 minutes (shifting occasionally). Remove from the pan and set aside.
BLISTERED BALSAMIC TOMATOES
Return the pan to a medium heat with a drizzle of oil. When hot, fry the halved baby tomatoes until charred, 3-4 minutes (shifting occasionally). Remove from the pan and place in a bowl along with ½ the chopped herbs, the balsamic vinegar, a drizzle of olive oil, a sweetener, and seasoning. Mix until emulsified and set aside.
BUTTER THEM UP
Return the pan to a medium heat with a knob of butter. When starting to foam, fry the cooked gnocchi and the NOMU rub in a single layer until browned and crispy, 2-4 minutes.
VOILA!
Make a bed of the rinsed green leaves. Scatter over the crispy gnocchi, the halved artichokes, and the balsamic tomatoes. Drizzle over any remaining balsamic dressing from the tomatoes. Top with the drained feta. Sprinkle over the toasted sunflower seeds. Garnish with the remaining herbs. Enjoy, Chef!
Butternut Gnocchi - 175g
Mixed Herbs - 8g
Sunflower Seeds - 5g
Baby Tomatoes - 80g
Balsamic Vinegar - 15ml
NOMU Provençal Rub - 5ml
Green Leaves - 20g
Artichoke Hearts - 50g
Danish-style Feta - 25g
OKI-GNOCCHI
Bring a pot of salted water to a boil for the gnocchi. Cook the gnocchi until they float to the surface, 2-3 minutes. Drain and toss through a drizzle of olive oil.
INTERLUDE
Rinse and roughly chop the mixed herbs. Place the sunflower seeds in a pan over medium heat. Toast until golden brown, 2-3 minutes (shifting occasionally). Remove from the pan and set aside.
BLISTERED BALSAMIC TOMATOES
Return the pan to a medium heat with a drizzle of oil. When hot, fry the halved baby tomatoes until charred, 3-4 minutes (shifting occasionally). Remove from the pan and place in a bowl along with ½ the chopped herbs, the balsamic vinegar, a drizzle of olive oil, a sweetener, and seasoning. Mix until emulsified and set aside.
BUTTER THEM UP
Return the pan to a medium heat with a knob of butter. When starting to foam, fry the cooked gnocchi and the NOMU rub in a single layer until browned and crispy, 2-4 minutes.
VOILA!
Make a bed of the rinsed green leaves. Scatter over the crispy gnocchi, the halved artichokes, and the balsamic tomatoes. Drizzle over any remaining balsamic dressing from the tomatoes. Top with the drained feta. Sprinkle over the toasted sunflower seeds. Garnish with the remaining herbs. Enjoy, Chef!
Butternut Gnocchi - 350g
Mixed Herbs - 16g
Sunflower Seeds - 10g
Baby Tomatoes - 160g
Balsamic Vinegar - 30ml
NOMU Provençal Rub - 10ml
Green Leaves - 40g
Artichoke Hearts - 100g
Danish-style Feta - 50g
OKI-GNOCCHI
Bring a pot of salted water to a boil for the gnocchi. Cook the gnocchi until they float to the surface, 2-3 minutes. Drain and toss through a drizzle of olive oil.
INTERLUDE
Rinse and roughly chop the mixed herbs. Place the sunflower seeds in a pan over medium heat. Toast until golden brown, 2-3 minutes (shifting occasionally). Remove from the pan and set aside.
BLISTERED BALSAMIC TOMATOES
Return the pan to a medium heat with a drizzle of oil. When hot, fry the halved baby tomatoes until charred, 5-6 minutes (shifting occasionally). Remove from the pan and place in a bowl along with ½ the chopped herbs, the balsamic vinegar, a drizzle of olive oil, a sweetener, and seasoning. Mix until emulsified and set aside.
BUTTER THEM UP
Return the pan to a medium heat with a knob of butter. When starting to foam, fry the cooked gnocchi and the NOMU rub in a single layer until browned and crispy, 2-4 minutes.
VOILA!
Make a bed of the rinsed green leaves. Scatter over the crispy gnocchi, the halved artichokes, and the balsamic tomatoes. Drizzle over any remaining balsamic dressing from the tomatoes. Top with the drained feta. Sprinkle over the toasted sunflower seeds. Garnish with the remaining herbs. Enjoy, Chef!
Butternut Gnocchi - 525g
Mixed Herbs - 24g
Sunflower Seeds - 15g
Baby Tomatoes - 240g
Balsamic Vinegar - 45ml
NOMU Provençal Rub - 15ml
Green Leaves - 60g
Artichoke Hearts - 150g
Danish-style Feta - 75g
OKI-GNOCCHI
Bring a pot of salted water to a boil for the gnocchi. Cook the gnocchi until they float to the surface, 2-3 minutes. Drain and toss through a drizzle of olive oil.
INTERLUDE
Rinse and roughly chop the mixed herbs. Place the sunflower seeds in a pan over medium heat. Toast until golden brown, 2-3 minutes (shifting occasionally). Remove from the pan and set aside.
BLISTERED BALSAMIC TOMATOES
Return the pan to a medium heat with a drizzle of oil. When hot, fry the halved baby tomatoes until charred, 5-6 minutes (shifting occasionally). Remove from the pan and place in a bowl along with ½ the chopped herbs, the balsamic vinegar, a drizzle of olive oil, a sweetener, and seasoning. Mix until emulsified and set aside.
BUTTER THEM UP
Return the pan to a medium heat with a knob of butter. When starting to foam, fry the cooked gnocchi and the NOMU rub in a single layer until browned and crispy, 2-4 minutes.
VOILA!
Make a bed of the rinsed green leaves. Scatter over the crispy gnocchi, the halved artichokes, and the balsamic tomatoes. Drizzle over any remaining balsamic dressing from the tomatoes. Top with the drained feta. Sprinkle over the toasted sunflower seeds. Garnish with the remaining herbs. Enjoy, Chef!
Butternut Gnocchi - 700g
Mixed Herbs - 30g
Sunflower Seeds - 20g
Baby Tomatoes - 320g
Balsamic Vinegar - 60ml
NOMU Provençal Rub - 20ml
Green Leaves - 80g
Artichoke Hearts - 200g
Danish-style Feta - 100g
Woolies Products in this dish
