Related Searches: Gnocchi Sauce, Gnocchi With Pumpkin
... of the cheddar and mix well. Tip the mix into a baking dish, top with the rest of the cheddar and parmesan and bake for 15-20 minutes. Categories: Gnocchi; High fibre; Lunch; Dinner; Low sugar; Italian; Mushroom; Spinach ...
... trays and set aside. Preheat oven to 200°C. Grease a 6-cup capacity baking dish. Bring a large saucepan of water to a gentle boil. Add the gnocchi and cook for 3 minutes or until they float. Remove using a slotted spoon ...
... oil, 2 garlic cloves crushed. Method: Cook gnocchi in boiling, salted water following packet directions. Drain ... stalks. Preheat grill to high. Pour sauce over gnocchi and stir through to coat. Tear over bocconcini balls ...
... want to warm up this winter, it's with a bowl of this rich, gooey, gnocchi bake with succulent beef and pork ragu. Ingredients: 500 g pumpkin gnocchi, 700 g Woolworths COOK Italian style beef & pork tomato ragu, 0.75 cup ...
After a quick dinner? Try this easy, cheesy gnocchi bake that uses Italian-style sausages and gnocchi cooked in a rich tomato sauce, and topped with oozy mozzarella. Ingredients: 1 tbs extra virgin olive oil, 500 g ...
... is a tasty alternative to pasta in this rich Bolognese bake. Ingredients: 500 g gnocchi fresh, 1 tbs olive oil, 500 g beef mince lean, 1 medium onion peeled and chopped, 200 g chestnut mushrooms sliced, 2 cloves garlic ...
This squash and gnocchi tray bake is packed with autumnal flavour and topped with creamy goats cheese. Ingredients: 1 large butternut squash peeled and deseeded and diced, 1 medium red onion peeled and chopped into ...
... the cut pieces onto a floured tray or sheet of baking paper to keep it dry. Use a gnocchi board or a fork to press grooves into each piece of gnocchi. Add the gnocchi to the boiling water and cook for about 4-5 minutes ...
... into 2cm pieces. Roll each piece into a ball. Place on a baking paper lined tray 2cm apart. Gently press gnocchi with the back of a floured fork. Cook gnocchi in batches in a large saucepan of boiling, salted water for 2 ...
... the herbs in a large baking dish. Season with pepper and toss to coat. Bake for 20 minutes or until ... Using a small knife, cut 2cm pieces from each log. Cook gnocchi, in 2 batches, in a large saucepan of boiling, salted ...
... dish, and smooth top.Mix breadcrumbs, grated cheese and grated parmesan in bowl and pour on top of gnocchi.Put in oven and bake until top is brown and crunchy.Serve with a green salad or just on its own. Categories ...
... and garlic for 2 minutes, stir in the spinach and cook for 2 minutes, add the gnocchi, asparagus, cream and cooking water and cook for 1 minute. Spoon into a baking dish. Make wells in each dish and crack and egg into it ...
... cook for 1 minute until melted. Toss in the gnocchi. Tip into a baking dish, sprinkle with parmesan and bake for 15 minutes, until golden and bubbling. Categories: Gnocchi; High fibre; Lunch; Dinner; Low sugar; Italian ...
... paper. Spread chorizo on the tray in a single layer and bake for 10 minutes, or until crispy. Remove from oven and set aside. Meanwhile, cook gnocchi in a large saucepan of boiling water, according to packet instructions ...
... way to help you reach your dailyserves. Ingredients: 500 g gnocchi, 40 g parmesan, 2 cup skim milk, 400 g sweet ... °C. Line a baking tray with baking paper. Spread sweet potato onto prepared tray and bake for 20 minutes or ...
... pasta sauce, 500 g pumpkin cubes, 420 g canned Woolworths no-added-salt chickpeas rinsed, drained, 500 g potato gnocchi, 0.5 bunch kale leaves picked, roughly chopped, 0.25 tsp dried chilli flakes, 0.25 bunch basil ...
... with water and bring to a rolling boil. Shape the gnocchi mix with two spoons and place on the floured baking trays. Reduce the heat to a gentle simmer and drop the gnocchi into the pan, working in batches. Cook for 2-3 ...
... to the boil over medium-high heat. Use baking paper to transfer gnocchi to pan. Cook for 2 minutes or until gnocchi float to surface. Using a slotted spoon, transfer gnocchi to butter mixture. Place over high heat and ...
... come together and forms a dough. Line a baking tray with baking paper. Transfer dough to a lightly floured ... parmesan and almonds. Season with pepper. Serve. Categories: Gnocchi; Jan feb 2022; High fibre; Low sugar; ...
... and place the beetroot and potatoes on a large baking tray. Roast for 50-60 minutes until tender. Remove ... gnocchi. Pour the garlic, sage and oil over the gnocchi, top with grated cheese and serve. Categories: Gnocchi ...
... surface to a 2.5cm-thick log. Using a lightly floured knife, cut logs into 1.5cm pieces. Place 2cm apart on a baking-paper-lined tray. Cook gnocchi in batches in a large saucepan of boiling water for 2 minutes, or until ...
... 2.5cm-thick log. Cut into 2cm lengths and press with a floured fork to mark with ridges. Lay gnocchi onto a baking tray. Bring a medium saucepan of salted water to the boil over high heat. Reduce heat to simmering. Lower ...
... olive oil and place on an oven tray lined with baking paper. Roast for about 40 minutes or until lightly ... spoonful of cooking water to leek sauce, then drain gnocchi. Add gnocchi to leek sauce and toss well to coat. Spoon ...
... fan-forced and place the sweet potatoes on a large baking tray. Drizzle with half the oil and roast 30 ... pieces and roll each into a long rope. Cut into small gnocchi shapes and set aside on a floured plate. Bring a ...
... garlic and sage leaves and cook for 3 minutes or until garlic is fragrant and butter is foaming. Add gluten-free gnocchi to pan. Increase heat to high and cook, tossing pan frequently, for 4 minutes or until gluten-free ...
... a large pot of water to the boil over medium-low heat, and season well with salt. Add gnocchi and boil for 30 seconds or until gnocchi rises to the surface. Place sage mixture over medium heat. Using a slotted spoon, add ...
... juice and zest and cook for 1 minute. Fill a large pot with water and bring to the boil. Add the gnocchi and cook according to pack instructions. Drain and set aside. Bring a wide, shallow pan of water to the boil and ...
... marinara mix in a heatproof bowl. Add tomato to pan and bring to a simmer. Return marinara mix and gnocchi to pan. Add olives. Cook, stirring occasionally, for 3 minutes or until heated through. Place rocket in a bowl ...
... a large saucepan of water to the boil over a high heat. When boiling, add 1/4 of gnocchi and cook for 2-3 minutes or until gnocchi floats to the top of the water. Cook 1 minute then remove with a slotted spoon to a tray ...
... , 0.75 cup light thickened cooking cream, 120 g baby spinach leaves, 2 tbs basil pesto, 500 g potato gnocchi, 40 g parmesan finely grated, 1 tbs Woolworths pine nuts toasted. Method: Heat oil in a large, deep ovenproof ...
... to a saucepan of boiling water and cook for 2-3 minutes or until gnocchi floats. Remove gnocchi with a slotted spoon and set aside. Add peas and zucchini and cook for 1 minute, or until vegetables are bright green ...
... the addition of lemon, silverbeet and dill. Plus, it's ready in under 30 minutes. Ingredients: 500 g potato gnocchi, 1 bunch silverbeet, 0.33 cup extra virgin olive oil, 2 lemon 1 juiced and zested, 1 cut into wedges ...
... flour to coat. Bring a wide, shallow pan of water to the boil and reduce to a gentle simmer. Cook the gnocchi in batches for 10-15 minutes, turning occasionally. Place the pan back on the heat and warm the sauce through ...
... ball. Cut in 4 and shape each quarter into a long, thin rope. Cut into gnocchi. Heat half the oil in a large, non-stick pan and fry half the gnocchi for 2-3 minutes until browned. Pour in a splash of water and cook for 1 ...
... , 500 g cherry tomatoes halved, 1 bunch basil fresh, leaves torn, 200 g mozzarella torn, 3 tbs pesto. Method: Cook the gnocchi in a pan of boiling water for 1 minute and drain well. Heat the oil in a large pan on medium ...
... ml water, 4 tbs butter, 4 tsp cracked black pepper about 4 leaves, 140 g parmesan grated. Method: Cook the gnocchi in a pan of boiling water for 2 minutes and drain well, reserving 400ml of cooking water. Heat the butter ...
... , bring a saucepan to the boil. Add gnocchi and cook as per packet instructions. Drain. Spoon gnocchi onto serving plates. Spoon sausage sauce over gnocchi. Top with parmesan and basil. Serve immediately. Categories ...
... the onion and mushrooms and cook for 5-6 minutes, until softened. Add the garlic to the pan along with the gnocchi and kale, and cook for 2 minutes, stirring. Dot the blue cheese over the top, add lemon juice to taste ...
... tomatoes canned, 1 ball mozzarella torn. Method: Fill a large pot with water and bring to the boil. Add the gnocchi and cook according to pack instructions. Drain and set aside. Heat the oil in a large pan on high heat ...
... cook the spinach with dill and half the lemon juice for 2-3 minute until wilted. Stir in the gnocchi, salmon, lemon zest and remaining juice and gently mix. Top with grated parmesan and black pepper and serve. Categories ...
... a large pan on medium heat and cook the brussels sprouts for 6-8 minutes until slightly crisp. Cook the gnocchi in a large pan of boiling water according to pack instructions. Drain and reserve some of the cooking liquid ...
... cook the garlic, anchovies and lemon zest for 1 minute. Add the zucchini and cook for 2 minutes. Stir in the gnocchi and a couple of tablespoons of cooking liquid to loosen and cook for 2-3 minutes, adding more water if ...
... and cook the garlic and lemon zest for 1 minute. Add the crabmeat and cook for 1 minute. Stir in the gnocchi along with creme fraiche and 4-5 tablespoons of cooking liquid to loosen and cook for 2-3 minutes, adding more ...
... garlic peeled and minced, 2 tsp oregano, 0.4 cup red wine, 2 cup passata, 4 tbs parmesan grated. Method: Cook the gnocchi in a pan of boiling water for 3 minutes and drain well. Heat the oil in a large pan on medium heat ...
... , 75 g creme fraiche, 350 g spinach, 1 medium lemon chopped into wedges, 50 g parmesan grated. Method: Cook the gnocchi in a pan of boiling water for 3 minutes and drain well. Place the cod in a large pan with milk and ...
... 4 tbs pesto, 800 g chopped tomatoes, 250 g king prawns raw, peeled, deveined, 4 tbs parmesan grated. Method: Cook the gnocchi in a pan of boiling water for 3 minutes and drain well. Heat the oil in a large pan on medium ...
... makes a great replacement for roast potatoes or chips. Ingredients: 500 g gnocchi, 2 tbs olive oil, 2 cloves garlic peeled and sliced. Method: Cook the gnocchi in a pan of boiling water for 2 minutes and drain well. Pat ...
... , 4 tbs olive oil, 800 g chopped tomatoes, 0.5 bunch basil fresh, chopped, 2 tsp balsamic vinegar, 500 g gnocchi, 60 g parmesan grated, vegetarian if necessary. Method: Pre-heat the oven to 200°C/180°C fan-forced. Toss ...
... one side. Heat up a non-stick pan to a medium heat and fry the artichokes for 3 minutes while tossing. Add the gnocchi to the pan and fry for a further 5 minutes.Remove from the heat and toss in the pesto before serving ...
... float to the surface and are piping hot. Tip into a colander to drain. Stir the cream, then the gnocchi, into the pumpkin, mix together lightly, then spoon into shallow bowls and serve topped with grated Parmesan and a ...
... boil for 2 minutes or until reduced by half. Add cream and stock, bring to the boil, then add gnocchi, stirring to combine. Bring to the boil, reduce heat to low, partially cover and simmer, stirring occasionally, for 7 ...
... sauce consistency. Stir in the parmesan and set aside. Bring a large pan of water to the boil and cook the gnocchi and broccoli for 2-3 minutes. Drain well and place back in the pan. Stir through the pesto and serve with ...
... take less than 1 minute. Stir the melted sweet cinnamon butter and spoon or pour it over the gnocchi. Add a sprinkling of ground cinnamon if desired. Serve immediately, as this recipe is best enjoyed warm. Categories ...
... and minced, 1 lemon juice and zest, 1 bunch chives fresh, chopped, 2 tbs capers drained. Method: Cook the gnocchi in a pan of boiling water for 3 minutes and drain well. Blitz the herbs, olive oil, garlic, lemon juice ...
... them over the tines of a fork. Bring a large saucepan of lightly salted water to a rolling boil, add half the gnocchi (freeze the remainder for later use) and cook for 3 minutes until they rise to the surface. Drain the ...
... g mince lamb, 1 onion diced, 1 tin diced tomatoes, 1 jar Woolworths chunky pasta sauce, 1 packet small rocket, 500 g gnocchi, 1 cup grated parmesan, 1 pinch salt, 1 tsp oil. Method: Put a pot of water on stove to heat up ...
... is super tasty and ready in 15 minutes, perfect for when you're short on time. Ingredients: 500 g gnocchi, 2 tbs Woolworths extra virgin olive oil, 500 g Woolworths Italian style fennel pork sausages, 1.5 cups frozen ...
... mince and cook, breaking up lumps and stirring occasionally, for 5 minutes or until browned. Add sauce and gnocchi and stir to combine. Season, then push mozzarella into bolognese surface. Turn heat to low, cover with ...
... italian herbs, 0.5 tbs sugar, 1 onion finely diced, 1 tsp garlic, 1 spinach handful. Method: Cook gnocchi according to directions, drain and set aside. Meanwhile, cook the chicken until browned and set aside. Add onion ...
... the onions and garlic for 2 minutes.Add the kale to the pan and cook while tossing for another minute. Add the gnocchi and beans to the pan with the kale and mix together.Add 2 tbs of the browned butter to the pan with ...
... a large saucepan to a medium heat with the oil and fry the mushrooms, onion and garlic for 5 minutes. Add the gnocchi and fry for 1 minute.Add the vegetable stock to the pan and bring to the boil. Allow to simmer for 5 ...
... cooking methods with the brocollini. Ingredients: 2 pork and fennel sausages, 6 stalk broccolini, 6 pieces pumpkin gnocchi, 1 dollop sour cream, 1 splash oil for frying. Method: skin sausages and create 4 meatballs from ...
... with a ridge pattern. Cook in a large pan of boiling salted water for 2-3 minutes - when the gnocchi float to the surface they are ready. Scoop out using a slotted spoon, and divide among 4 pasta bowls or plates. Serve ...
... 8 cup milk, 125 g Gorgonzola cheese, 1 pinch salt, 1 pinch freshly ground black pepper, 500 g packet ready-made gnocchi, 1 handful fresh basil leaves to garnish. Method: In a pan, melt the butter over a low heat. Add the ...
... between serving plates. Top with tomato sauce, remaining parmesan and basil. Season and serve. Categories: Gnocchi; High fibre; Low sugar; Entrees; Italian; Seafood free; Soy free; Pescatarian; Tree nut free; Peanut ...
... with the leek and stock and fry for a further 5 minutes. Now place all ingredients into a baking dish and bake in the oven for 20 minutes before serving. Categories: Lunch; Pasta; Dinner; North american; Turkey; Pasta ...
... sheets, bechamel sauce & beef sauce in 5-6 layers. Finishing with a layer of bechamel. Sprinkle with perfect bake cheese. Bake in oven for 40 minutes or until the cheese melts & is golden brown & the edges of lasagne ...
... oven to 200°C. Combine pumpkin, onion, pancetta, sage and oil in an 8-cup ovenproof baking dish. Season with pepper. Bake for 20 minutes or until just tender. Meanwhile, cook pasta in a large saucepan of boiling, salted ...
... the mixture to a large oven-safe dish. Mix breadcrumbs and cheese then spread over the top of the pasta. Bake for 20-25 mins or until cheese is golden. Serve immediately. Categories: Pasta; Dinner; Italian. Complexity: 2 ...
... out the rest of the marinara sauce topping the cannelloni with basil and parmesan cheese. Cover the baking dish with foil and bake for 40 minutes. Remove the foil, allowing the cannelloni to cool and set for 10 minutes ...
... oregano, 250 g rigatoni, 2 tbs basil. Method: Preheat oven to 200°C/180°C fan-forced. Place tomatoes on a large, shallow baking tray. Place feta in centre of tray. Drizzle with oil, then sprinkle with oregano and season ...
... . Toss together pumpkin, onion, oil, garlic and chilli flakes in a large baking dish. Place ricotta in centre of dish. Season with pepper. Bake for 40 minutes or until pumpkin is golden and caramelised. Meanwhile, cook ...
... 1 cup of the mozzarella in a 12-cup capacity baking dish. Mix passata sauce with 1 cup water. Pour ... ravioli mix. Sprinkle with prosciutto and remaining cheese. Bake for 30 minutes or until cooked through. Categories: ...
... /180°C fan-forced. Place mushroom on a large, shallow baking tray with sides. Place feta in centre of tray. Drizzle ... oil, then sprinkle with garlic and thyme. Season. Bake for 25 minutes or until feta starts to brown. ...
... . Method: Pre-heat oven to 200 degrees/180 degrees fan-forced. Drizzle olive oil over a large, shallow baking tray. Place Dodoni feta in the centre of the tray, and the cherry tomatoes surrounding the feta. Drizzle with ...
Ingredients: 400 g diced tomatoes, 200 g fettuccine, 420 g baked beans. Method: Place baked beans and tomatoes in a saucepan over medium-high heat, then bring to the boil. Reduce heat to medium, then simmer, stirring ...
... cup pasta sauce. Place remaining sauce in a 8-cup baking dish. Place pasta sheets on kitchen bench. Divide spinach ... Top with reserved sauce and remaining cheese blend. Bake for 20 minutes or until pasta is tender and ...
... 4 fresh lasagne sheets, 60 g baby rocket leaves. Method: Preheat oven to 200°C/180°C fan-forced. Line 2 baking trays with baking paper. Arrange beetroot and pumpkin on prepared trays. Drizzle each with 1 tbs oil. Season ...
... bolognese chunky pasta sauce, 2 bolognese arancini. Method: Preheat oven to 200°C. Place arancini in a baking dish. Bake for 8 minutes or until golden. Meanwhile, remove lid from bolognese sauce jar. Microwave sauce, in ...
... dish. Smooth top. Spoon passata over pasta mixture. Scatter with mozzarella and top with tomato. Bake for 25 minutes or until golden brown. Serve scattered with basil. Categories: High fibre; Pasta; Low sugar; Italian ...
... . Repeat with remaining pieces and filling. Pour remaining pasta sauce over. Top with white sauce and parmesan. Bake for 40 minutes or until golden. Stand for 10 minutes. Serve with green salad. Categories: High fibre ...
... and 2 cups water into a 24cm (10cm deep) cast iron saucepan. Stir to combine.Stand cannelloni upright in pan. Bake, covered, for 40 minutes or until pasta starts to soften. Sprinkle with remaining shredded cheese, then ...
... until wilted, about two minutes. Spread one-quarter of the ricotta mix over the base of an ovenproof baking dish and cover with two lasagne sheets. Spread over another quarter of the ricotta mix, spinach and cover ...
... 220°C. Remove foil and paper, and sprinkle with remaining parmesan. Return to the top shelf of the oven and bake, uncovered, for a further 20-30 minutes or until top is golden and beginning to crispen at the edges. Stand ...
... -forced. Add the macaroni to the reserved water and boil for 8-10 minutes, then drain and add to a large baking dish. Add oil to a large frying pan over a medium high heat, cook the onions and garlic for 3 minutes until ...
A healthier tuna mornay packed with veggies and loaded with flavour. Try this easy, creamy tuna pasta bake for dinner tonight. Ingredients: 300 g spiral pasta, 2 tbs extra virgin olive oil, 1 brown onion finely chopped, ...
... Slice the eggplant into 1cm thick rounds. Brush the slices with olive oil and place on a baking tray lined with baking paper. Bake for 15 minutes, until the eggplant is cooked. Remove from the oven. While the eggplant is ...
... for 10 minutes or until tomatoes start to blister. Add garlic and chilli, then stir to combine. Bake for 5 minutes or until garlic is golden and fragrant. Meanwhile, cook linguine in a large saucepan of boiling water ...
... , 1 tbs fresh basil leaves. Method: Preheat oven to 200C/180C fan-forced. Heat oil in a 5cm-deep, baking dish over medium-high heat. Add onion and chorizo. Cook, stirring, for 5 minutes or until onion is softened. Add ...
... and season with cracked black pepper to taste. Add one quarter of the vegetable mix to the base of a baking dish, top with lasagne sheets and repeat until all the sauce has been added. Finish with a layer of lasagne ...
... meatballs back into the pan and tip the mix into a roasting tin. Stir in the penne and cover with foil. Bake for 45 minutes covered, remove the foil and check that the penne is almost cooked. Sprinkle over the cheese and ...
... well. Pour the passata into a large casserole dish. Add the pasta and toss to coat. Top with the ricotta mix. Bake for 20 minutes covered with foil. Sprinkle the dish with breadcrumbs and parmesan, drizzle with oil and ...
... sage about 6 leaves. Method: Pre-heat the oven to 180°C. Place the butternut squash on a large baking tray, drizzle with oil and bake for 15 minutes to soften. Heat the rest of the oil in a large pan and cook the onions ...
... 500 g fresh egg spaghetti, 500 g marinara mix with Bag 'N' Bake tomato & basil sauce. Method: Cook the marinara mix and Bag 'N' Bake sauce following packet directions. Cook spaghetti in a large saucepan of boiling salted ...
... . Pour oil in an 18x28cm (4cm deep) roasting pan and heat in oven for 5 minutes. Add meatballs and bake for 10 minutes, shaking occasionally, or until lightly browned. Dot half the ricotta among the meatballs, then pour ...
... into oven to heat for 5 minutes. Add vegetables, mince and herbs and toss well to coat with hot oil. Bake for 30 minutes until golden, stirring well half-way through cooking time to break up the mince. Add tomato paste ...
... to 220°C/200°C fan-forced. Lightly grease a roasting pan, add eggplant and onion, then drizzle with oil. Bake for 15 minutes or until golden and tender. Add garlic, chilli and tomatoes with their juices to pan. Add basil ...
... 24 rotolo in total. Spoon remaining tomato around rotolo in pan. Cover, then bake for 20 minutes. Uncover, sprinkle with remaining cheese and bake for a further 20 minutes or until golden-brown and bubbling. Remove from ...
... mixture on top followed by one-third of the bechamel sauce. Repeat layers twice more. Sprinkle with mozzarella and bake for 35 minutes or until golden. Remove from oven. Stand for 5 minutes. Cut into 8 portions. Serve 4 ...
... a heaped tablespoon as a guide, roll mixture into 16 balls.Transfer to an ovenproof dish, spray with oil and bake for 10 minutes until browned. Top each meatball with a slice of bocconcini followed by a slice of olive ...
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