Pan-Fried Gnocchi and Blue Cheese Salad

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I am LOVING blue cheese at the moment and am loving experimenting with different ways of using it. I came across this recipe and juggled it slightly and was super stoked with the outcome! All  the beautiful flavours of blue cheese buddies with the soft comforting yumminess of the soft, scrumptious gnocchi.


  • 4 – 5 Tablespoons of Butter
  • 1 Package of dried gnocchi
  • A pinch of salt
  • 50g Walnuts
  • 200g or a small pack of streaky bacon
  • 1 large clove of garlic, crushed
  • 50g Dried cranberries
  • 1 small red onion, finely sliced
  • A big bunch of fresh Rocket (Arugula)
  • 80g Blue cheese of your choice



  • Melt the butter in a large frying pan. Add the gnocchi straight from the packaging to the hot melted butter and saute until golden brown. (5 – 10 minutes)
  • Add the walnuts and garlic to the pan with the gnocchi and cook for about 3 minutes
  • Put the gnocchi and walnuts into a warm dish and return the pan with any juice to the stove and add the bacon, onions and cranberries and saute until the onions are soft. add the Gnocchi and walnuts and toss and leave to cool for a little bit.
  • Add the rocket and toss together and crumble the blue cheese on top with a bit more rocket to garnish and serve immediately.



Lindsay’s Rebellious Salad of Walnut, Avo, Feta and Bacon… and a whole lot of other ‘stuff’


I once went on a diet that required me to eat salad (but the boring lettuce, tomato cucumber type things) day in and day out. When I stopped the diet I fiercely disliked salad. When people asked me to bring a salad to a braai I would secretly groan as I just couldn’t bring myself to look at a lettuce, let alone get creative with it. But then, in my rebellion to the ordinary salad, I created this guy. It became a hit at social events. It has a LOT of awesome goodies in it. But that’s what makes it!

Layer the salad in the following steps, starting from the bottom layer working your way up!  This makes enough for 8 – 10 people, so you can scale it down accordingly 🙂

1)    A mixture of butter lettuce and Crisp water lettuce and baby spinach – enough to cover your salad platter

2)    1/2 a cucumber, sliced

3)    a handful or two of baby carrots sliced in half lengthways

4)    a handful of cherry tomatoes – halved

5)    1/2 of each (Red, yellow and orange peppers) sliced  julienne

6)    1 packet of bacon chopped into small chunks– fried and cooled

7)    3 or 4 rounds of black pepper feta cheese crumbled

8)    1 packet of black, pitted (if possible) marinated olives

9)    2 Avos – cubed. or sliced

10)   1 packet of thinly sliced sundried tomatoes in vinaigrette

11)    100g raw walnuts

12)    1 packet of Woolies Salad nut and seed sprinkle (or any seed and nut salad sprinkle)

13)   Croutons or veggie chips to garnish

14 ) Balsamic glaze to finish it off.


Grilled Pineapple, Bacon and Avo Salad with Sweet Chilli Dressing


I’m trying to get as many salads in as I possibly can with autumn most definitely being here. I saw this one in the Food and Home magazine and instantly started drooling! Such a great combination! 🙂

For the dressing: 

5ml (1tsp) Dijon Mustard

1.25 ml (1/4 tsp) green chilli, chopped

15ml (1tbsp) honey

15ml (1 tbsp) lemon juice

15ml (1 tbsp) olive or avocado oil

Salt and freshly ground black pepper to taste


For the salad 

6 pieces streaky bacon

Honey for brushing

6 x 1cm thick slices pineapple

1 avocado, sliced

125ml (1/2 cup) croutons

2 – 3 cups baby spinach leaves and watercress


– For the dressing, whisk the mustard, chilli, honey and lemon juice together.

– Drizzle in the oil while whisking and season to taste

– Preheat the oven to 200 C. Line a baking tray with baking paper.

– Place the bacon on the lined tray and cook it in the oven for 10 minutes

– Remove the tray, brush each strip with a little honey and return to the oven for 5 minutes, keeping an eye on the bacon to make sure it doesn’t burn. Remove from the oven, cool completely and cut the bacon into bite size pieces.

– Heat a griddle pan until hot and grill the pineapple slices on both sides until slightly charred. Allow to cool and cut them in half.

– Combine the bacon, pineapple, avocado, croutons and mixed leaves in a salad bowl. Add the dressing and toss to combine.

* You could add pine nuts or sunflower seeds for extra crunch