Woolworths TASTE - - Food To Share -

Serves 4


Prepa­ra­tion: 5 min­utes Cooking: 20 min­utes

but­ter 200 g

Wool­worths fresh gnoc­chi potato dumplings 2 x 400 g packs gar­lic 2 cloves, sliced ca­pers 100 g, drained

Wool­worths mixed pit­ted olives

2 x 70 g packs

sea salt and freshly ground black pep­per, to taste red onion ½, thinly sliced baby herb leaves, for serv­ing Wool­worths buf­falo moz­zarella

1 x 150 g tub, torn, for serv­ing Wool­worths basil pesto

1 x 125 g tub, for serv­ing

1 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. 2 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. 3 Sea­son to taste, scat­ter over the red onion and baby herb leaves. Serve hot with the moz­zarella and pesto. MEAT-FREE

WINE: Paul Clu­ver Chardon­nay 2018

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