Three Cheese Gnocchi

An easy, breezy, cheesy weeknight dinner! Pillowy gnocchi is tossed in a creamy cheese sauce and served with zingy charred tomatoes, fresh salad leaves, fragrant basil, and toasted sunflower seeds. It is finished off with a drizzle of sweet balsamic reduction!

Three Cheese Gnocchi

with baby tomatoes & balsamic reduction

4.8

Hands on Time: 10 - 25 minutes

Overall Time: 25 - 40 minutes

Ingredients:

From your kitchen:

  • Oil (cooking, olive or coconut)
  • Salt & Pepper
  • Water
  • Butter
  • Paper Towel
Photo of Three Cheese Gnocchi
  1. GNOCCHI MOMENT

    Boil the kettle. Place a pot over a high heat and 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 on completion, reserving 100ml of gnocchi water. Toss through some oil to prevent sticking.

  2. SEEDS

    Place the Sunflower Seeds in a nonstick pan over a medium heat. Toast for 3-5 minutes until golden brown, shifting occasionally. Remove from the pan on completion and set aside for serving.

  3. TOASTY TOMS

    Return the pan to a medium heat with a drizzle of oil. When hot, add the halved baby tomatoes and fry for 4-5 minutes until blistered, shifting occasionally. Remove from the pan on completion and cover to keep warm.

  4. GOLDEN GNOCCHI

    When the gnocchi is cooked, return the pan, wiped down if necessary, to a medium heat with a drizzle of oil and a knob of butter. When hot, fry the cooked gnocchi in a single layer for 2-3 minutes per side, until golden. Remove from the pan on completion and drain on paper towel.

  5. CHEESY SAUCE

    Return the pan to a low heat. Pour in 50ml of the reserved gnocchi water and the cream. Add the cheese mix and the grated hard cheese. Stir for 3-4 minutes until fully combined and the cheese is melted. Remove from the heat and toss through the golden gnocchi. Add an extra splash of gnocchi water to loosen the sauce, if necessary. Season to taste. Just before serving, dress the rinsed Salad Leaves with a drizzle of oil and seasoning.

  6. BON APPETITO!

    Pile up the creamy cheesy gnocchi. Scatter over the charred tomatoes and drizzle over the Balsamic Reduction. Side with dressed Salad Leaves, sprinkle over the toasted Sunflower Seeds, and garnish with picked basil leaves. Great work, Chef!

  1. GNOCCHI MOMENT

    Boil the kettle. Place a pot over a high heat and 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 on completion, reserving 150ml of gnocchi water. Toss through some oil to prevent sticking.

  2. SEEDS

    Place the Sunflower Seeds in a nonstick pan over a medium heat. Toast for 3-5 minutes until golden brown, shifting occasionally. Remove from the pan on completion and set aside for serving.

  3. TOASTY TOMS

    Return the pan to a medium heat with a drizzle of oil. When hot, add the halved baby tomatoes and fry for 4-5 minutes until blistered, shifting occasionally. Remove from the pan on completion and cover to keep warm.

  4. GOLDEN GNOCCHI

    When the gnocchi is cooked, return the pan, wiped down if necessary, to a medium heat with a drizzle of oil and a knob of butter. When hot, fry the cooked gnocchi in a single layer for 2-3 minutes per side, until golden. Remove from the pan on completion and drain on paper towel.

  5. CHEESY SAUCE

    Return the pan to a low heat. Pour in 100ml of the reserved gnocchi water and the cream. Add the cheese mix and the grated hard cheese. Stir for 3-4 minutes until fully combined and the cheese is melted. Remove from the heat and toss through the golden gnocchi. Add an extra splash of gnocchi water to loosen the sauce, if necessary. Season to taste. Just before serving, dress the rinsed Salad Leaves with a drizzle of oil and seasoning.

  6. BON APPETITO!

    Pile up the creamy cheesy gnocchi. Scatter over the charred tomatoes and drizzle over the Balsamic Reduction. Side with dressed Salad Leaves, sprinkle over the toasted Sunflower Seeds, and garnish with picked basil leaves. Great work, Chef!

  1. GNOCCHI MOMENT

    Boil the kettle. Place a pot over a high heat and 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 on completion, reserving 200ml of gnocchi water. Toss through some oil to prevent sticking.

  2. SEEDS

    Place the Sunflower Seeds in a nonstick pan over a medium heat. Toast for 3-5 minutes until golden brown, shifting occasionally. Remove from the pan on completion and set aside for serving.

  3. TOASTY TOMS

    Return the pan to a medium heat with a drizzle of oil. When hot, add the halved baby tomatoes and fry for 4-6 minutes until blistered, shifting occasionally. Remove from the pan on completion and cover to keep warm.

  4. GOLDEN GNOCCHI

    When the gnocchi is cooked, return the pan, wiped down if necessary, to a medium heat with a drizzle of oil and a knob of butter. When hot, fry the cooked gnocchi in a single layer for 2-3 minutes per side, until golden. You may need to do this step in batches. Remove from the pan on completion and drain on paper towel.

  5. CHEESY SAUCE

    Return the pan to a low heat. Pour in 150ml of the reserved gnocchi water and the cream. Add the cheese mix and the grated hard cheese. Stir for 3-4 minutes until fully combined and the cheese is melted. Remove from the heat and toss through the golden gnocchi. Add an extra splash of gnocchi water to loosen the sauce, if necessary. Season to taste. Just before serving, dress the rinsed Salad Leaves with a drizzle of oil and seasoning.

  6. BON APPETITO!

    Pile up the creamy cheesy gnocchi. Scatter over the charred tomatoes and drizzle over the Balsamic Reduction. Side with dressed Salad Leaves, sprinkle over the toasted Sunflower Seeds, and garnish with picked basil leaves. Great work, Chef!

  1. GNOCCHI MOMENT

    Boil the kettle. Place a pot over a high heat and 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 on completion, reserving 250ml of gnocchi water. Toss through some oil to prevent sticking.

  2. SEEDS

    Place the Sunflower Seeds in a nonstick pan over a medium heat. Toast for 3-5 minutes until golden brown, shifting occasionally. Remove from the pan on completion and set aside for serving.

  3. TOASTY TOMS

    Return the pan to a medium heat with a drizzle of oil. When hot, add the halved baby tomatoes and fry for 5-6 minutes until blistered, shifting occasionally. Remove from the pan on completion and cover to keep warm.

  4. GOLDEN GNOCCHI

    When the gnocchi is cooked, return the pan, wiped down if necessary, to a medium heat with a drizzle of oil and a knob of butter. When hot, fry the cooked gnocchi in a single layer for 2-3 minutes per side, until golden. You may need to do this step in batches. Remove from the pan on completion and drain on paper towel.

  5. CHEESY SAUCE

    Return the pan to a low heat. Pour in 200ml of the reserved gnocchi water and the cream. Add the cheese mix and the grated hard cheese. Stir for 3-4 minutes until fully combined and the cheese is melted. Remove from the heat and toss through the golden gnocchi. Add an extra splash of gnocchi water to loosen the sauce, if necessary. Season to taste. Just before serving, dress the rinsed Salad Leaves with a drizzle of oil and seasoning.

  6. BON APPETITO!

    Pile up the creamy cheesy gnocchi. Scatter over the charred tomatoes and drizzle over the Balsamic Reduction. Side with dressed Salad Leaves, sprinkle over the toasted Sunflower Seeds, and garnish with picked basil leaves. Great work, Chef!

Frequently Asked Questions

What is the preparation time for Three Cheese Gnocchi?

The preparation time for Three Cheese Gnocchi with baby tomatoes & balsamic reduction is between 10 and 25 minutes.

What is the total time required to make Three Cheese Gnocchi with baby tomatoes & balsamic reduction?

The total time required to make Three Cheese Gnocchi with baby tomatoes & balsamic reduction is between 25 and 40 minutes.

How many servings does Three Cheese Gnocchi provide?

4 servings

What are the main ingredients in Three Cheese Gnocchi?

Baby Tomato Medley, Balsamic Reduction, Fresh Basil, Fresh Cream, Grated Mozzarella & Cheddar Cheese Mix, Italian-style Hard Cheese, Potato Gnocchi, Salad Leaves, Sunflower Seeds

What is the nutritional information of Three Cheese Gnocchi?

Calories: 718, Carbs: 46 grams, Fat: grams, Protein: 22.7 grams, Sugar: 13.8 grams, Salt: 809 grams

How do I prepare Three Cheese Gnocchi?

GNOCCHI MOMENT: Boil the kettle. Place a pot over a high heat and 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 on completion, reserving 150ml of gnocchi water. Toss through some oil to prevent sticking. TOASTY TOMS: Return the pan to a medium heat with a drizzle of oil. When hot, add the halved baby tomatoes and fry for 4-5 minutes until blistered, shifting occasionally. Remove from the pan on completion and cover to keep warm. GOLDEN GNOCCHI: When the gnocchi is cooked, return the pan, wiped down if necessary, to a medium heat with a drizzle of oil and a knob of butter. When hot, fry the cooked gnocchi in a single layer for 2-3 minutes per side, until golden. Remove from the pan on completion and drain on paper towel. CHEESY SAUCE: Return the pan to a low heat. Pour in 100ml of the reserved gnocchi water and the cream. Add the cheese mix and the grated hard cheese. Stir for 3-4 minutes until fully combined and the cheese is melted. Remove from the heat and toss through the golden gnocchi. Add an extra splash of gnocchi water to loosen the sauce, if necessary. Season to taste. Just before serving, dress the rinsed salad leaves with a drizzle of oil and seasoning. BON APPETITO!: Pile up the creamy cheesy gnocchi. Scatter over the charred tomatoes and drizzle over the balsamic reduction. Side with dressed salad leaves, sprinkle over the toasted sunflower seeds, and garnish with picked basil leaves. Great work, Chef! SEEDS: Place the sunflower seeds in a nonstick pan over a medium heat. Toast for 3-5 minutes until golden brown, shifting occasionally. Remove from the pan on completion and set aside for serving.

What should be prepared from my kitchen to make Three Cheese Gnocchi?

Baby Tomato Medley, Balsamic Reduction, Fresh Basil, Fresh Cream, Grated Mozzarella & Cheddar Cheese Mix, Italian-style Hard Cheese, Potato Gnocchi, Salad Leaves, Sunflower Seeds

How many calories does Three Cheese Gnocchi have?

718 calories

How much fat content does Three Cheese Gnocchi have?

grams

Woolies Products in this dish

Photo of Fresh Basil 30 g

Fresh Basil 30 G

Photo of Fresh Basil 80 g

Fresh Basil 80 G

Photo of Sunflower Seeds 250 g

Sunflower Seeds 250 G

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