eCook Meal
Silky Boozy Artichoke Gnocchi
with a lemon-infused panko crumb & leeks
Indulge yourself in this more-ish, too tasty to touch, creamy boozy gnocchi. Laced with artichoke hearts, leeks and smothered in a delectable cream sauce and topped with lemon zest, rosemary and panko crumbs.
Serving guide
Choose your portion size.
GNOMES LOVE GNOCCHI
Boil the kettle. Place a pot for the gnocchi over a high heat. Fill with salted water, 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 on completion, reserving ½ a cup of the pasta water. Toss the gnocchi with some oil to prevent sticking. Set the pot aside to use again later.
CRUNCHY CRUMB
Place a pan over medium-high heat with a drizzle of oil and a knob of butter. Once hot, add the breadcrumbs, ½ of the chopped Thyme and seasoning. Fry for 2-3 minutes until the breadcrumbs have browned, shifting occasionally. Remove from the pan on completion and place in a bowl. Mix through the Lemon zest and ½ of the grated cheese. Set aside for serving.
CREAMY & BOOZY
Thoroughly rinse the halved leeks and finely chop. Return the pot (used to boil the gnocchi) to a medium heat with a drizzle of oil. When hot, add the chopped leeks and fry until starting to soften, 4-5 minutes, shifting occasionally. Add in the grated Garlic, the artichoke heart quarters and the remaining thyme and fry for 1-2 minutes, shifting constantly, until fragrant. Stir through the white wine until almost evaporated. Add in the reserved pasta water and mix to combine. Leave to simmer for 2-3 minutes until slightly reduced. Remove from the heat and cover to keep warm.
WHILE THE SAUCE IS SIMMERING...
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. Remove from the pan on completion.
FINISH IT!
Stir the Cream through the sauce and reduce further for 2-3 minutes until slightly thickening. Stir ½ of the rinsed Spinach, the fried gnocchi and the remaining grated cheese through the sauce. Mix until the spinach has wilted. Squeeze over some lemon juice, season and set aside for serving. Place the remaining rinsed spinach in a bowl and toss with a drizzle of oil and seasoning.
TIME TO DI(VI)NE
Bowl up the oozy, boozy gnocchi and sprinkle over the Lemon-infused crumb. Serve the dressed Spinach alongside and garnish with a lemon wedge. Absolutely beautiful, chef!
GNOMES LOVE GNOCCHI
Boil the kettle. Place a pot for the gnocchi over a high heat. Fill with salted water, 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 on completion, reserving ¾ of a cup of the pasta water. Toss the gnocchi with some oil to prevent sticking. Set the pot aside to use again later.
CRUNCHY CRUMB
Place a pan over medium-high heat with a drizzle of oil and a knob of butter. Once hot, add the breadcrumbs, ½ of the chopped Thyme and seasoning. Fry for 2-3 minutes until the breadcrumbs have browned, shifting occasionally. Remove from the pan on completion and place in a bowl. Mix through the Lemon zest and ½ of the grated cheese. Set aside for serving.
CREAMY & BOOZY
Thoroughly rinse the halved leeks and finely chop. Return the pot (used to boil the gnocchi) to a medium heat with a drizzle of oil. When hot, add the chopped leeks and fry until starting to soften, 4-5 minutes, shifting occasionally. Add in the grated Garlic, the artichoke heart quarters and the remaining thyme and fry for 1-2 minutes, shifting constantly, until fragrant. Stir through the white wine until almost evaporated. Add in the reserved pasta water and mix to combine. Leave to simmer for 2-3 minutes until slightly reduced. Remove from the heat and cover to keep warm.
WHILE THE SAUCE IS SIMMERING...
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. Remove from the pan on completion.
FINISH IT!
Stir the Cream through the sauce and reduce further for 2-3 minutes until slightly thickening. Stir ½ of the rinsed Spinach, the fried gnocchi and the remaining grated cheese through the sauce. Mix until the spinach has wilted. Squeeze over some lemon juice, season and set aside for serving. Place the remaining rinsed spinach in a bowl and toss with a drizzle of oil and seasoning.
TIME TO DI(VI)NE
Bowl up the oozy, boozy gnocchi and sprinkle over the Lemon-infused crumb. Serve the dressed Spinach alongside and garnish with a lemon wedge. Absolutely beautiful, chef!
GNOMES LOVE GNOCCHI
Boil the kettle. Place a pot for the gnocchi over a high heat. Fill with salted water, 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 on completion, reserving 1 cup of the pasta water. Toss the gnocchi with some oil to prevent sticking. Set the pot aside to use again later.
CRUNCHY CRUMB
Place a pan over medium-high heat with a drizzle of oil and a knob of butter. Once hot, add the breadcrumbs, ½ of the chopped Thyme and seasoning. Fry for 3-5 minutes until the breadcrumbs have browned, shifting occasionally. Remove from the pan on completion and place in a bowl. Mix through the Lemon zest and ½ of the grated cheese. Set aside for serving.
CREAMY & BOOZY
Thoroughly rinse the halved leeks and finely chop. Return the pot (used to boil the gnocchi) to a medium heat with a drizzle of oil. When hot, add the chopped leeks and fry until starting to soften, 5-6 minutes, shifting occasionally. Add in the grated Garlic, the artichoke heart quarters and the remaining thyme and fry for 1-2 minutes, shifting constantly, until fragrant. Stir through the white wine until almost evaporated. Add in the reserved pasta water and mix to combine. Leave to simmer for 3-5 minutes until slightly reduced. Remove from the heat and cover to keep warm.
WHILE THE SAUCE IS SIMMERING...
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. You may need to do this step in batches. Remove from the pan on completion.
FINISH IT!
Stir the Cream through the sauce and reduce further for 3-4 minutes until slightly thickening. Stir ½ of the rinsed Spinach, the fried gnocchi and the remaining grated cheese through the sauce. Mix until the spinach has wilted. Squeeze over some lemon juice, season and set aside for serving. Place the remaining rinsed spinach in a bowl and toss with a drizzle of oil and seasoning.
TIME TO DI(VI)NE
Bowl up the oozy, boozy gnocchi and sprinkle over the Lemon-infused crumb. Serve the dressed Spinach alongside and garnish with a lemon wedge. Absolutely beautiful, chef!
GNOMES LOVE GNOCCHI
Boil the kettle. Place a pot for the gnocchi over a high heat. Fill with salted water, 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 on completion, reserving 1½ cups of the pasta water. Toss the gnocchi with some oil to prevent sticking. Set the pot aside to use again later.
CRUNCHY CRUMB
Place a pan over medium-high heat with a drizzle of oil and a knob of butter. Once hot, add the breadcrumbs, ½ of the chopped Thyme and seasoning. Fry for 3-5 minutes until the breadcrumbs have browned, shifting occasionally. Remove from the pan on completion and place in a bowl. Mix through the Lemon zest and ½ of the grated cheese. Set aside for serving.
CREAMY & BOOZY
Thoroughly rinse the halved leeks and finely chop. Return the pot (used to boil the gnocchi) to a medium heat with a drizzle of oil. When hot, add the chopped leeks and fry until starting to soften, 5-6 minutes, shifting occasionally. Add in the grated Garlic, the artichoke heart quarters and the remaining thyme and fry for 1-2 minutes, shifting constantly, until fragrant. Stir through the white wine until almost evaporated. Add in the reserved pasta water and mix to combine. Leave to simmer for 3-5 minutes until slightly reduced. Remove from the heat and cover to keep warm.
WHILE THE SAUCE IS SIMMERING...
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. You may need to do this step in batches. Remove from the pan on completion.
FINISH IT!
Stir the Cream through the sauce and reduce further for 3-4 minutes until slightly thickening. Stir ½ of the rinsed Spinach, the fried gnocchi and the remaining grated cheese through the sauce. Mix until the spinach has wilted. Squeeze over some lemon juice, season and set aside for serving. Place the remaining rinsed spinach in a bowl and toss with a drizzle of oil and seasoning.
TIME TO DI(VI)NE
Bowl up the oozy, boozy gnocchi and sprinkle over the Lemon-infused crumb. Serve the dressed Spinach alongside and garnish with a lemon wedge. Absolutely beautiful, chef!
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R289.72
for 4 servings · R72.43 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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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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Lemons needs 2Lemon 3 in 1 Thin Bleach 750 ml R19.99 · whole pack (size can't be divided)R19.99
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Leeks needs 800 gSweet Potato and Leek Soup 400 g 400 g at R37.99 · 2.0× packsR75.98
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Plain Potato Gnocchi needs 700 gItalian Potato Gnocchi 500 g 500 g at R72.99 · 1.40× packR102.19
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Whole Italian-style Hard Cheese needs 120 gPlant Powered™ Dairy Free Hard Cheese 260 g 260 g at R69.99 · 46% of packR32.30
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White Wine needs 120 mlWhite Wine Vinegar 250 ml 250 ml at R44.99 · 48% of packR21.60
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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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Spinach needs 160 gWhole Spinach 350 g 350 g at R19.99 · 46% of packR9.14
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Fresh Cream needs 200 mlFresh Full Cream Milk 2 L 2 L at R38.99 · 10% of packR3.90
Not in the Woolies basket — source these elsewhere:
- Artichoke Hearts
- Panko Breadcrumbs
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
Frequently Asked Questions
What is the preparation time for Silky Boozy Artichoke Gnocchi?
The preparation time for Silky Boozy Artichoke Gnocchi with a lemon-infused panko crumb & leeks is between 15 and 30 minutes.
What is the total time required to make Silky Boozy Artichoke Gnocchi with a lemon-infused panko crumb & leeks?
The total time required to make Silky Boozy Artichoke Gnocchi with a lemon-infused panko crumb & leeks is between 30 and 45 minutes.
How many servings does Silky Boozy Artichoke Gnocchi provide?
4 servings
What are the main ingredients in Silky Boozy Artichoke Gnocchi?
Artichoke Hearts, Cream, Garlic, Grated Italian-style Hard Cheese, Leek, Lemon, Panko Breadcrumb, Potato Gnocchi, Spinach, Thyme, White Wine
What is the nutritional information of Silky Boozy Artichoke Gnocchi?
Calories: 819, Carbs: 87 grams, Fat: grams, Protein: 24.3 grams, Sugar: 13 grams, Salt: 1254 grams
How do I prepare Silky Boozy Artichoke Gnocchi?
FINISH IT!: Stir the cream through the sauce and reduce further for 2-3 minutes until slightly thickening. Stir ½ of the rinsed spinach, the fried gnocchi and the remaining grated cheese through the sauce. Mix until the spinach has wilted. Squeeze over some lemon juice, season and set aside for serving. Place the remaining rinsed spinach in a bowl and toss with a drizzle of oil and seasoning. WHILE THE SAUCE IS SIMMERING...: 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. Remove from the pan on completion. TIME TO DI(VI)NE: Bowl up the oozy, boozy gnocchi and sprinkle over the lemon-infused crumb. Serve the dressed spinach alongside and garnish with a lemon wedge. Absolutely beautiful, chef! GNOMES LOVE GNOCCHI: Boil the kettle. Place a pot for the gnocchi over a high heat. Fill with salted water, 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 on completion, reserving ¾ of a cup of the pasta water. Toss the gnocchi with some oil to prevent sticking. Set the pot aside to use again later. CREAMY & BOOZY: Thoroughly rinse the halved leeks and finely chop. Return the pot (used to boil the gnocchi) to a medium heat with a drizzle of oil. When hot, add the chopped leeks and fry until starting to soften, 4-5 minutes, shifting occasionally. Add in the grated garlic, the artichoke heart quarters and the remaining thyme and fry for 1-2 minutes, shifting constantly, until fragrant. Stir through the white wine until almost evaporated. Add in the reserved pasta water and mix to combine. Leave to simmer for 2-3 minutes until slightly reduced. Remove from the heat and cover to keep warm. CRUNCHY CRUMB: Place a pan over medium-high heat with a drizzle of oil and a knob of butter. Once hot, add the breadcrumbs, ½ of the chopped thyme and seasoning. Fry for 2-3 minutes until the breadcrumbs have browned, shifting occasionally. Remove from the pan on completion and place in a bowl. Mix through the lemon zest and ½ of the grated cheese. Set aside for serving.
What should be prepared from my kitchen to make Silky Boozy Artichoke Gnocchi?
Artichoke Hearts, Cream, Garlic, Grated Italian-style Hard Cheese, Leek, Lemon, Panko Breadcrumb, Potato Gnocchi, Spinach, Thyme, White Wine
How many calories does Silky Boozy Artichoke Gnocchi have?
819 calories
How much fat content does Silky Boozy Artichoke Gnocchi have?
grams