Login/Register
Menu
Home
Recipes
Breakfast
Lunch
Dinner
Starters
Mains
Desserts
Drinks
View all
Ingredients
Avocado
Apples
Beetroot
Broccoli
Cabbage
Chicken thighs
Mushrooms
Rice
View all
Dishes
South African
Braai
Hot dogs
Milk tart
Pasta
Plant-based
Quiche
View all
Occasions
Birthdays
Ramadan
Eid
Easter
Pesach
Diwali
Hanukkah
Christmas
New Year’s Eve
Popular
South African
Air fryer
Braai
Five-ingredients or less
30 minutes or less
Great Value
Win
Competitions
Competition Winners
Culture
Articles
How To
Columns
Glossary
WList™ great value hub
Login
WCellar
Contact Us
Editor’s picks
Chicken recipes
Chicken-and-radish stew
35 minutes
Beans recipes
Coconut and ginger sweet potato soup
25 minutes
Canned food
Tuna-and-fennel pasta
20 minutes
Home
Recipes
Meat-free
Aliums
Beetroot curry
30 minutes
Rice recipes
Golden tahdig
11⁄2 hours
Butternut recipes
1000-layer roast butternut
30 minutes
Beans recipes
Coconut and ginger sweet potato soup
25 minutes
Butternut recipes
Every-grain vegetable stew
30 minutes
Curry recipes
Grilled paneer korma
20 minutes
Brinjal recipes
Brinjal curry with chickpea dumplings
30 minutes
Italian recipes
Pea-and-basil risotto
30 minutes
Brinjal recipes
Lentil, grilled brinjal and butternut salad with tahini dressing
40 minutes
Cauliflower recipes
Cauliflower sorghum risotto
20 minutes
Beetroot recipes
Quinoa beetroot bowl
20 minutes
Gnocchi recipes
Olive, caper, mozzarella and basil one-pot gnocchi
25 minutes
2 of 70
Please login or register to favourite a recipe.
Login/Register
Olive, caper, mozzarella and basil one-pot gnocchi
By
Hannah Lewry
Serves
4
Difficulty
Easy
Prep Time
5 minutes
Cooking Time
25 minutes
Ingredients
200 g butter
2 x 400 g packs Woolworths fresh gnocchi potato dumplings
2 cloves garlic, sliced
100 g capers, drained
2 x 70 g packs Woolworths mixed pitted olives
sea salt and freshly ground black pepper, to taste
½ red onion, thinly sliced
baby herb leaves, for serving
1 x 150 g tub Woolworths buffalo mozzarella, torn, for serving
1 x 125 g tub Woolworths basil pesto, for serving
Method
Melt the butter in a large shallow saucepan over a medium to low heat, add the gnocchi in batches and fry until golden and tender.
Once all the gnocchi is cooked, return it to the pan and add the garlic, capers and olives. Fry for 3–5 minutes, then remove from the heat.
Season to taste, scatter over the red onion and baby herb leaves. Serve hot with the mozzarella and pesto.