eCook Meal
Taphuis Umami Mushroom Gnocchi
with zesty crème fraîche sauce & an umami marmite swirl
Taphuis’ head chef brings you a flavour explosion you won’t forget! This crisped gnocchi is awash with creamy sauce that’s bursting with umami from soy and marmite (for some local charm!) and punctuated by the crunch of almonds and the tang of pickled peppers.
Serving guide
Choose your portion size.
TOASTY Almonds
Place the Almonds in a pan over a medium heat. Toast for 3-5 minutes until golden brown, shifting occasionally. Remove from the pan on completion and set aside. Roughly chop when cool enough to handle.
SOFT POCKETS OF DELIGHT
Boil the kettle. Place a pot for the gnocchi over a high heat. Fill with boiling water and add a pinch of salt. Once bubbling rapidly, cook the gnocchi for 2-3 minutes until they begin to float and are heated through. Drain on completion, setting aside 65ml of the pasta water for step 3. Pat the gnocchi dry with paper towel (this helps to prevent sticking). Return it to the pot and toss through some oil.
TOSS THE SALAD & FRY THE GNOCCHI
Place the rinsed green leaves in a bowl with ½ of the chopped Almonds and a drizzle of olive oil. Toss together with some lemon juice and zest to taste. Season and set aside for serving. Return the pan to a medium-high heat with a small drizzle of oil and a knob of butter. When hot, fry the gnocchi in a single layer for 2-4 minutes until crisp, shifting as they colour. Remove from the pan on completion, cover to keep warm, and set aside.
CREAMY & UMAMI
Return the pan to a high heat with another drizzle of oil and knob of butter. When hot, fry the quartered mushrooms for 3-5 minutes until soft and golden, shifting as they colour. On completion, pour in the pasta water and use to deglaze the pan. Lower the heat and stir through the crème fraîche until combined. Allow to simmer for 2-3 minutes until slightly thickened, stirring occasionally.
FINISH UP
When the mushroom sauce has 1 minute remaining, mix in the umami sauce to taste and ½ of the grated cheese. Remove from the heat and stir through the gnocchi until coated. If the sauce is too thick, loosen with a small splash of water. Season to taste.
WHAT A FEAST!
Dish up spoonfuls of creamy mushroom gnocchi, and scatter over the chopped pickled peppers and chopped chives. Sprinkle with the remaining grated cheese, Almonds, and zest. Serve the salad on the side and finish it all off with a squeeze of lemon. Yum!
TOASTY Almonds
Place the Almonds in a pan over a medium heat. Toast for 3-5 minutes until golden brown, shifting occasionally. Remove from the pan on completion and set aside. Roughly chop when cool enough to handle.
SOFT POCKETS OF DELIGHT
Boil the kettle. Place a pot for the gnocchi over a high heat. Fill with boiling water and add a pinch of salt. Once bubbling rapidly, cook the gnocchi for 2-3 minutes until they begin to float and are heated through. Drain on completion, setting aside 125ml of the pasta water for step 3. Pat the gnocchi dry with paper towel (this helps to prevent sticking). Return it to the pot and toss through some oil.
TOSS THE SALAD & FRY THE GNOCCHI
Place the rinsed green leaves in a bowl with ½ of the chopped Almonds and a drizzle of olive oil. Toss together with some lemon juice and zest to taste. Season and set aside for serving. Return the pan to a medium-high heat with a small drizzle of oil and a knob of butter. When hot, fry the gnocchi in a single layer for 2-4 minutes until crisp, shifting as they colour. Remove from the pan on completion, cover to keep warm, and set aside.
CREAMY & UMAMI
Return the pan to a high heat with another drizzle of oil and knob of butter. When hot, fry the quartered mushrooms for 3-5 minutes until soft and golden, shifting as they colour. You may need to do this step in batches, adding more oil and butter between batches. On completion, return the mushrooms to the pan. Pour in the pasta water to deglaze the pan. Lower the heat and stir through the crème fraîche until combined. Allow to simmer for 2-3 minutes until slightly thickened, stirring occasionally.
FINISH UP
When the mushroom sauce has 1 minute remaining, mix in the umami sauce to taste and ½ of the grated cheese. Remove from the heat and stir through the gnocchi until coated. If the sauce is too thick, loosen with a small splash of water. Season to taste.
WHAT A FEAST!
Dish up spoonfuls of creamy mushroom gnocchi, and scatter over the chopped pickled peppers and chopped chives. Sprinkle with the remaining grated cheese, Almonds, and zest. Serve the salad on the side and finish it all off with a squeeze of lemon. Yum!
TOASTY Almonds
Place the Almonds in a pan over a medium heat. Toast for 3-5 minutes until golden brown, shifting occasionally. Remove from the pan on completion and set aside. Roughly chop when cool enough to handle.
SOFT POCKETS OF DELIGHT
Boil the kettle. Place a pot for the gnocchi over a high heat. Fill with boiling water and add a pinch of salt. Once bubbling rapidly, cook the gnocchi for 2-3 minutes until they begin to float and are heated through. Drain on completion, setting aside 125ml of the pasta water for step 3. Pat the gnocchi dry with paper towel (this helps to prevent sticking). Return it to the pot and toss through some oil.
TOSS THE SALAD & FRY THE GNOCCHI
Place the rinsed green leaves in a bowl with ½ of the chopped Almonds and a drizzle of olive oil. Toss together with some lemon juice and zest to taste. Season and set aside for serving. Return the pan to a medium-high heat with a small drizzle of oil and a knob of butter. When hot, fry the gnocchi in a single layer for 2-4 minutes until crisp, shifting as they colour. Remove from the pan on completion, cover to keep warm, and set aside.
CREAMY & UMAMI
Return the pan to a high heat with another drizzle of oil and knob of butter. When hot, fry the quartered mushrooms for 3-5 minutes until soft and golden, shifting as they colour. You may need to do this step in batches, adding more oil and butter between batches. On completion, return the mushrooms to the pan. Pour in the pasta water to deglaze the pan. Lower the heat and stir through the crème fraîche until combined. Allow to simmer for 2-3 minutes until slightly thickened, stirring occasionally.
FINISH UP
When the mushroom sauce has 1 minute remaining, mix in the umami sauce to taste and ½ of the grated cheese. Remove from the heat and stir through the gnocchi until coated. If the sauce is too thick, loosen with a small splash of water. Season to taste.
WHAT A FEAST!
Dish up spoonfuls of creamy mushroom gnocchi, and scatter over the chopped pickled peppers and chopped chives. Sprinkle with the remaining grated cheese, Almonds, and zest. Serve the salad on the side and finish it all off with a squeeze of lemon. Yum!
TOASTY Almonds
Place the Almonds in a large pan over a medium heat. Toast for 3-5 minutes until golden brown, shifting occasionally. Remove from the pan on completion and set aside. Roughly chop when cool enough to handle.
SOFT POCKETS OF DELIGHT
Boil the kettle. Place a pot for the gnocchi over a high heat. Fill with boiling water and add a pinch of salt. Once bubbling rapidly, cook the gnocchi for 2-3 minutes until they begin to float and are heated through. Drain on completion, setting aside 200ml of the pasta water for step 3. Pat the gnocchi dry with paper towel (this helps to prevent sticking). Return it to the pot and toss through some oil.
TOSS THE SALAD & FRY THE GNOCCHI
Place the rinsed green leaves in a bowl with ½ of the chopped Almonds and a drizzle of olive oil. Toss together with some lemon juice and zest to taste. Season and set aside for serving. Return the pan to a medium-high heat with a small drizzle of oil and a knob of butter. When hot, fry the gnocchi in a single layer for 2-4 minutes until crisp, shifting as they colour. For best results, you may need to do this step in batches. Remove from the pan on completion, cover to keep warm, and set aside.
CREAMY & UMAMI
Return the pan to a high heat with another drizzle of oil and knob of butter. When hot, fry the quartered mushrooms for 5-6 minutes until soft and golden, shifting as they colour. You may need to do this step in batches, adding more oil and butter between batches. On completion, return the mushrooms to the pan. Pour in the pasta water to deglaze the pan. Lower the heat and stir through the crème fraîche until combined. Allow to simmer for 4-5 minutes until slightly thickened, stirring occasionally.
FINISH UP
When the mushroom sauce has 1 minute remaining, mix in the umami sauce to taste and ½ of the grated cheese. Remove from the heat and stir through the gnocchi until coated. If the sauce is too thick, loosen with a small splash of water. Season to taste.
WHAT A FEAST!
Dish up spoonfuls of creamy mushroom gnocchi, and scatter over the chopped pickled peppers and chopped chives. Sprinkle with the remaining grated cheese, Almonds, and zest. Serve the salad on the side and finish it all off with a squeeze of lemon. Yum!
Almonds - 40g
Potato Gnocchi - 700g
Green Leaves - 80g
Lemons - 2
Portobellini Mushrooms - 500g
Crème Fraîche - 250ml
Umami Sauce - 70ml
Italian-style Hard Cheese - 100g
Pickled Bell Peppers - 160g
Fresh Chives - 15g
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R204.57
for 4 servings · R51.14 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Fresh Chives needs 15 gSour Cream and Chives Flavoured Potato Crisps 125 g 125 g at R21.99 · 12% of packR2.64
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Crème Fraîche needs 250 mlSour Cream 250 ml 250 ml at R38.99 · 100% of packR38.99
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Italian-style Hard Cheese needs 100 gPlant Powered™ Dairy Free Hard Cheese 260 g 260 g at R69.99 · 38% of packR26.92
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Almonds needs 40 gEveryday Raw Almonds 1 kg 1 kg at R231.99 · 4% of packR9.28
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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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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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Potato Gnocchi needs 700 gItalian Potato Gnocchi 500 g 500 g at R72.99 · 1.40× packR102.19
Not in the Woolies basket — source these elsewhere:
- Umami Sauce
- Portobellini Mushrooms
- Pickled Bell Peppers
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
Frequently Asked Questions
What is the preparation time for Taphuis Umami Mushroom Gnocchi?
The preparation time for Taphuis Umami Mushroom Gnocchi with zesty crème fraîche sauce & an umami marmite swirl is between 20 and 30 minutes.
What is the total time required to make Taphuis Umami Mushroom Gnocchi with zesty crème fraîche sauce & an umami marmite swirl?
The total time required to make Taphuis Umami Mushroom Gnocchi with zesty crème fraîche sauce & an umami marmite swirl is between 30 and 45 minutes.
How many servings does Taphuis Umami Mushroom Gnocchi provide?
4 servings
What are the main ingredients in Taphuis Umami Mushroom Gnocchi?
Almonds, Creme Fraiche, Fresh Chives, Grated Italian-style Hard Cheese, Green Leaves, Lemon, Pickled Bell Peppers, Portobellini Mushrooms, Potato Gnocchi, Umami Sauce
What is the nutritional information of Taphuis Umami Mushroom Gnocchi?
Calories: , Carbs: grams, Fat: grams, Protein: grams, Sugar: grams, Salt: grams
How do I prepare Taphuis Umami Mushroom Gnocchi?
FINISH UP: When the mushroom sauce has 1 minute remaining, mix in the umami sauce to taste and ½ of the grated cheese. Remove from the heat and stir through the gnocchi until coated. If the sauce is too thick, loosen with a small splash of water. Season to taste. WHAT A FEAST!: Dish up spoonfuls of creamy mushroom gnocchi, and scatter over the chopped pickled peppers and chopped chives. Sprinkle with the remaining grated cheese, almonds, and zest. Serve the salad on the side and finish it all off with a squeeze of lemon. Yum! TOASTY ALMONDS: Place the almonds in a pan over a medium heat. Toast for 3-5 minutes until golden brown, shifting occasionally. Remove from the pan on completion and set aside. Roughly chop when cool enough to handle. TOSS THE SALAD & FRY THE GNOCCHI: Place the rinsed green leaves in a bowl with ½ of the chopped almonds and a drizzle of olive oil. Toss together with some lemon juice and zest to taste. Season and set aside for serving. Return the pan to a medium-high heat with a small drizzle of oil and a knob of butter. When hot, fry the gnocchi in a single layer for 2-4 minutes until crisp, shifting as they colour. Remove from the pan on completion, cover to keep warm, and set aside. SOFT POCKETS OF DELIGHT: Boil the kettle. Place a pot for the gnocchi over a high heat. Fill with boiling water and add a pinch of salt. Once bubbling rapidly, cook the gnocchi for 2-3 minutes until they begin to float and are heated through. Drain on completion, setting aside 125ml of the pasta water for step 3. Pat the gnocchi dry with paper towel (this helps to prevent sticking). Return it to the pot and toss through some oil. CREAMY & UMAMI: Return the pan to a high heat with another drizzle of oil and knob of butter. When hot, fry the quartered mushrooms for 3-5 minutes until soft and golden, shifting as they colour. You may need to do this step in batches, adding more oil and butter between batches. On completion, return the mushrooms to the pan. Pour in the pasta water to deglaze the pan. Lower the heat and stir through the crème fraîche until combined. Allow to simmer for 2-3 minutes until slightly thickened, stirring occasionally.
What should be prepared from my kitchen to make Taphuis Umami Mushroom Gnocchi?
Almonds, Creme Fraiche, Fresh Chives, Grated Italian-style Hard Cheese, Green Leaves, Lemon, Pickled Bell Peppers, Portobellini Mushrooms, Potato Gnocchi, Umami Sauce
How many calories does Taphuis Umami Mushroom Gnocchi have?
calories
How much fat content does Taphuis Umami Mushroom Gnocchi have?
grams