eCook Meal
SWEET POTATO GNOCCHI
with a chilli-tomato sauce, basil pesto & ricotta
Comfort food meets fine dining. Butter-fried sweet potato gnocchi in swirls of chilli, tomato, and oregano sauce, decorated with a luxurious mixture of basil pesto and ricotta cheese.
Serving guide
Choose your portion size.
TOAST THE SEEDS
Place the sunflower seeds in a pan over a medium heat. Toast for 2-4 minutes until lightly browned, shifting occasionally. Remove from the pan on completion and set aside to cool.
CHILLI & TOMATO SAUCE
Return the pan to a low-medium heat with a drizzle of oil. When hot, fry the diced Onion for 2-3 minutes until soft and translucent, shifting occasionally. Add the dried chilli flakes (to taste) and the dried oregano and fry for another minute. Add the tomato paste, 50ml of water, and the rinsed baby tomatoes. Allow to simmer for 6-8 minutes, stirring occasionally. Use your cooking utensil to break up the tomatoes as they soften, taking care not to spatter yourself with hot tomato juice! Stir through a knob of butter, some seasoning, and a sweetener of choice to taste. Remove from the pan on completion and set aside.
PESTO-INFUSED Ricotta
Boil the kettle. In a small bowl, combine the basil pesto with the Ricotta cheese. Season to taste and set aside for serving.
BOIL THE GNOCCHI
Place a pot for the gnocchi over a 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. Drain on completion and toss through some oil to prevent sticking.
BROWN THE GNOCCHI
Wipe down the pan and return it to a medium-high heat with some oil and a knob of butter. When the butter begins to foam, brown the gnocchi for 3-5 minutes until crisped on the outside. Add the chilli-tomato sauce to the pan of golden gnocchi. Toss until the gnocchi is coated and the sauce has reheated. Remove from the heat on completion.
YUM!
Dish up a warm bowl of chilli-tomato gnocchi, making sure to use up all the delicious sauce! Top with generous dollops of the basil pesto Ricotta and garnish with the toasted sunflower seeds. Simple and scrumptious!
TOAST THE SEEDS
Place the sunflower seeds in a pan over a medium heat. Toast for 2-4 minutes until lightly browned, shifting occasionally. Remove from the pan on completion and set aside to cool.
CHILLI & TOMATO SAUCE
Return the pan to a low-medium heat with a drizzle of oil. When hot, fry the diced Onion for 3-4 minutes until soft and translucent, shifting occasionally. Add the dried chilli flakes (to taste) and the dried oregano and fry for another minute. Add the tomato paste, 100ml of water, and the rinsed baby tomatoes. Allow to simmer for 7-10 minutes, stirring occasionally. Use your cooking utensil to break up the tomatoes as they soften, taking care not to spatter yourself with hot tomato juice! Stir through a knob of butter, some seasoning, and a sweetener of choice to taste. Remove from the pan on completion and set aside.
PESTO-INFUSED Ricotta
Boil the kettle. In a small bowl, combine the basil pesto with the Ricotta cheese. Season to taste and set aside for serving.
BOIL THE GNOCCHI
Place a pot for the gnocchi over a 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. Drain on completion and toss through some oil to prevent sticking.
BROWN THE GNOCCHI
Wipe down the pan and return it to a medium-high heat with some oil and a knob of butter. When the butter begins to foam, brown the gnocchi for 3-5 minutes until crisped on the outside. (Fry the gnocchi in a single layer for the best results, adding more butter in between batches.) Add the chilli-tomato sauce to the pan of golden gnocchi. Toss until the gnocchi is coated and the sauce has reheated. Remove from the heat on completion.
YUM!
Dish up a warm bowl of chilli-tomato gnocchi, making sure to use up all the delicious sauce! Top with generous dollops of the basil pesto Ricotta and garnish with the toasted sunflower seeds. Simple and scrumptious!
TOAST THE SEEDS
Place the sunflower seeds in a pan over a medium heat. Toast for 2-4 minutes until lightly browned, shifting occasionally. Remove from the pan on completion and set aside to cool.
CHILLI & TOMATO SAUCE
Return the pan to a low-medium heat with a drizzle of oil. When hot, fry the diced Onion for 3-4 minutes until soft and translucent, shifting occasionally. Add the dried chilli flakes (to taste) and the dried oregano and fry for another minute. Add the tomato paste, 100ml of water, and the rinsed baby tomatoes. Allow to simmer for 7-10 minutes, stirring occasionally. Use your cooking utensil to break up the tomatoes as they soften, taking care not to spatter yourself with hot tomato juice! Stir through a knob of butter, some seasoning, and a sweetener of choice to taste. Remove from the pan on completion and set aside.
PESTO-INFUSED Ricotta
Boil the kettle. In a small bowl, combine the basil pesto with the Ricotta cheese. Season to taste and set aside for serving.
BOIL THE GNOCCHI
Place a pot for the gnocchi over a 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. Drain on completion and toss through some oil to prevent sticking.
BROWN THE GNOCCHI
Wipe down the pan and return it to a medium-high heat with some oil and a knob of butter. When the butter begins to foam, brown the gnocchi for 3-5 minutes until crisped on the outside. (Fry the gnocchi in a single layer for the best results, adding more butter in between batches.) Add the chilli-tomato sauce to the pan of golden gnocchi. Toss until the gnocchi is coated and the sauce has reheated. Remove from the heat on completion.
YUM!
Dish up a warm bowl of chilli-tomato gnocchi, making sure to use up all the delicious sauce! Top with generous dollops of the basil pesto Ricotta and garnish with the toasted sunflower seeds. Simple and scrumptious!
TOAST THE SEEDS
Place the sunflower seeds in a large pan over a medium heat. Toast for 2-4 minutes until lightly browned, shifting occasionally. Remove from the pan on completion and set aside to cool.
CHILLI & TOMATO SAUCE
Return the pan to a low-medium heat with a drizzle of oil. When hot, fry the diced Onion for 4-5 minutes until soft and translucent, shifting occasionally. Add the dried chilli flakes (to taste) and the dried oregano and fry for another minute. Add the tomato paste, 200ml of water, and the rinsed baby tomatoes. Allow to simmer for 10-12 minutes, stirring occasionally. Use your cooking utensil to break up the tomatoes as they soften, taking care not to spatter yourself with hot tomato juice! Stir through a knob of butter, some seasoning, and a sweetener of choice to taste. Remove from the pan on completion and set aside.
PESTO-INFUSED Ricotta
Boil the kettle. In a small bowl, combine the basil pesto with the Ricotta cheese. Season to taste and set aside for serving.
BOIL THE GNOCCHI
Place a large pot for the gnocchi over a 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. Drain on completion and toss through some oil to prevent sticking.
BROWN THE GNOCCHI
Wipe down the pan and return it to a medium-high heat with some oil and a knob of butter. When the butter begins to foam, brown the gnocchi for 3-5 minutes until crisped on the outside. (Fry the gnocchi in a single layer for the best results, adding more butter in between batches.) Add the chilli-tomato sauce to the pan of golden gnocchi. Toss until the gnocchi is coated and the sauce has reheated. Remove from the heat on completion.
YUM!
Dish up a warm bowl of chilli-tomato gnocchi, making sure to use up all the delicious sauce! Top with generous dollops of the basil pesto Ricotta and garnish with the toasted sunflower seeds. Simple and scrumptious!
Sunflower Seeds - 40g
Onions - 2
Dried Oregano - 20ml
Chilli Flakes - 10ml
Tomato Paste - 40ml
Baby Tomatoes - 600g
Ricotta - 200g
Pesto Princess Basil Pesto - 80ml
Sweet Potato Gnocchi - 700g
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R69.58
for 4 servings · R17.39 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
-
Ricotta needs 200 gRicotta Cheese Avg 250 g 250 g at R46.75 · 80% of packR37.40
-
Sunflower Seeds needs 40 gSunflower Seeds 250 g 250 g at R44.99 · 16% of packR7.20
-
Tomato Paste needs 40 mlChilli Tomato Paste 70 g R17.99 · whole pack (size can't be divided)R17.99
-
Onions needs 2Cheese and Onion Rings and Balls Maize Snack 25 g R6.99 · whole pack (size can't be divided)R6.99
Not in the Woolies basket — source these elsewhere:
- Baby Tomatoes
- Chilli Flakes
- Dried Oregano
- Pesto Princess Basil Pesto
- Sweet Potato Gnocchi
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
Frequently Asked Questions
What is the preparation time for SWEET POTATO GNOCCHI?
The preparation time for SWEET POTATO GNOCCHI with a chilli-tomato sauce, basil pesto & ricotta is between 25 and 35 minutes.
What is the total time required to make SWEET POTATO GNOCCHI with a chilli-tomato sauce, basil pesto & ricotta?
The total time required to make SWEET POTATO GNOCCHI with a chilli-tomato sauce, basil pesto & ricotta is between 35 and 45 minutes.
How many servings does SWEET POTATO GNOCCHI provide?
4 servings
What are the main ingredients in SWEET POTATO GNOCCHI?
Baby Tomato, Chilli Flakes, Dried Chilli Flakes, Dried Oregano, Onion, Pesto Princess Basil Pesto, Ricotta, Sunflower Seeds, Sweet Potato Gnocchi, Tomato Paste
What is the nutritional information of SWEET POTATO GNOCCHI?
Calories: , Carbs: grams, Fat: grams, Protein: grams, Sugar: grams, Salt: grams
How do I prepare SWEET POTATO GNOCCHI?
BOIL THE GNOCCHI: Place a pot for the gnocchi over a 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. Drain on completion and toss through some oil to prevent sticking. CHILLI & TOMATO SAUCE: Return the pan to a low-medium heat with a drizzle of oil. When hot, fry the diced onion for 3-4 minutes until soft and translucent, shifting occasionally. Add the dried chilli flakes (to taste) and the dried oregano and fry for another minute. Add the tomato paste, 100ml of water, and the rinsed baby tomatoes. Allow to simmer for 7-10 minutes, stirring occasionally. Use your cooking utensil to break up the tomatoes as they soften, taking care not to spatter yourself with hot tomato juice! Stir through a knob of butter, some seasoning, and a sweetener of choice to taste. Remove from the pan on completion and set aside. PESTO-INFUSED RICOTTA: Boil the kettle. In a small bowl, combine the basil pesto with the ricotta cheese. Season to taste and set aside for serving. BROWN THE GNOCCHI: Wipe down the pan and return it to a medium-high heat with some oil and a knob of butter. When the butter begins to foam, brown the gnocchi for 3-5 minutes until crisped on the outside. (Fry the gnocchi in a single layer for the best results, adding more butter in between batches.) Add the chilli-tomato sauce to the pan of golden gnocchi. Toss until the gnocchi is coated and the sauce has reheated. Remove from the heat on completion. TOAST THE SEEDS: Place the sunflower seeds in a pan over a medium heat. Toast for 2-4 minutes until lightly browned, shifting occasionally. Remove from the pan on completion and set aside to cool. YUM!: Dish up a warm bowl of chilli-tomato gnocchi, making sure to use up all the delicious sauce! Top with generous dollops of the basil pesto ricotta and garnish with the toasted sunflower seeds. Simple and scrumptious!
What should be prepared from my kitchen to make SWEET POTATO GNOCCHI?
Baby Tomato, Chilli Flakes, Dried Chilli Flakes, Dried Oregano, Onion, Pesto Princess Basil Pesto, Ricotta, Sunflower Seeds, Sweet Potato Gnocchi, Tomato Paste
How many calories does SWEET POTATO GNOCCHI have?
calories
How much fat content does SWEET POTATO GNOCCHI have?
grams