Related Searches: Pumpkin Sauce Gnocchi, Gnocchi With Pumpkin
Get your green on with this broccoli gnocchi coated in a moreish tomato and garlic sauce. Try this impressive dish at your next alfresco feast. Ingredients: 500 g cherry tomatoes, 1 clove garlic finely chopped, 0.25 cup ...
... very quickly. Reserve 1/2 cup of the cooking water then, using a slotted spoon, remove the gnocchi from the water, adding it to your chosen sauce. Add the reserved water and give it a toss to coat and combine with the ...
... approved recipe is packed full of vegetables and a perfect way to help you reach your dailyserves. Ingredients: 500 g gnocchi, 40 g parmesan, 2 cup skim milk, 400 g sweet potato, 3 cup spinach, 1 tbs olive oil, 420 g ...
... , 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 ...
... and grated parmesan. Mix well. Combine bacon and mushroom mixture, green shallot tops, basil leaves, gnocchi and cheese sauce in baking dish, and smooth top.Mix breadcrumbs, grated cheese and grated parmesan in bowl and ...
... Place over high heat and add parmesan and 2/3 cup gnocchi cooking water. Cook, tossing for 2 minutes or until sauce is combined and gnocchi is coated in sauce. Stir through lemon juice. Combine zest and parsley in a bowl ...
... in the chopped tomatoes, basil and balsamic vinegar and roast for 20 minutes. Blitz the sauce in a food processor with the remaining oil. Cook the gnocchi in a pan of boiling water for 3 minutes and drain well. Toss the ...
... 1.5cm pieces. Roll each piece of dough over lightly floured fork tines to form lines on gnocchi (this will help the sauce cling to the gnocchi). Bring a large saucepan of water to the boil over a high heat. When boiling ...
... Ingredients: 500 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 ...
... heat to medium and simmer, uncovered, for 5 minutes, stirring occasionally, or until sauce has thickened. Stir in pesto. Cook gnocchi in a large saucepan of boiling water according to packet instructions. Drain. Add ...
... the pan, bring to the boil, cover and simmer for 15 minutes. Stir in the gnocchi and mix well to coat with sauce. Pour the sauce and gnocchi in to an ovenproof dish and scatter torn mozzarella on top. Bake for 30 minutes ...
... on the heat and warm the sauce through. Drain the gnocchi well and divide between 6 bowls. Pour the sauce over the gnocchi, top with grated parmesan and serve. Categories: Gnocchi; Lunch; Dinner; Italian; Spinach; Lemon ...
... for 2-3 minutes or until they float. Add a spoonful of cooking water to leek sauce, then drain gnocchi. Add gnocchi to leek sauce and toss well to coat. Spoon into warm serving bowls and garnish with reserved chives and ...
... slow-cooked vegetarian stew recipe. You'll love the hearty combo of gnocchi, tomatoes, chickpeas, pumpkin and kale. Ingredients: 700 g traditional pasta sauce, 500 g pumpkin cubes, 420 g canned Woolworths no-added-salt ...
... 1 pinch freshly ground black pepper, 500 g packet ready-made gnocchi, 1 handful fresh basil leaves to garnish. Method: In ... packet instructions. Drain well. Add to the sauce, and stir through well. Garnish with the basil ...
... basil stalks. Simmer for 5 minutes or until tomatoes soften and sauce is thick. Season. Discard basil stalks. Preheat grill to high. Pour sauce over gnocchi and stir through to coat. Tear over bocconcini balls. Place pan ...
... beef 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 ...
Make this gluten-free pumpkin gnocchi recipe with a butter, sage and garlic sauce. It's an easy, delicious dinner that's ready in just three steps. Ingredients: 1 tbs unsalted butter, 2 tbs gluten-free Macro pumpkin ...
... from scratch with this easy recipe. Then serve your pillowy homemade gnocchi with a delicious brown butter and sage sauce. Ingredients: 1 cup plain flour, 0.5 cup parmesan, 5 washed red potatoes, 100 g unsalted butter ...
... Italian dish won't hurt the wallet and is easy to make. Combine fresh potato gnocchi with a juicy tomato-based marinara sauce for a deliciously simple weeknight meal. Ingredients: 1 lemon, 2 tbs capers drained on paper ...
... of cooking water, stirring, until the cheese has melted and the sauce coats the gnocchi. Add more cooking water if necessary and serve. Categories: Gnocchi; Lunch; Low sugar; Seafood free; Soy free; Egg free; Peanut free ...
... using a slotted spoon. Transfer to dish. Pour over cheese sauce. Combine breadcrumbs and remaining 1/4 cup of parmesan and prosciutto, then scatter over gnocchi. Bake for 15 minutes or until the top is golden brown ...
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 ...
... the can and pour over the chicken and vegetables. Cook for 5 minutes until the sauce has reduced slightly. Place the chicken, gnocchi and vegetables in to an ovenproof dish and scatter torn mozzarella on top. Grill for ...
... grated parmesan and cook for 5 minutes, until melted and bubbling. Stir the brussels sprouts and gnocchi into the sauce, adding a little cooking liquid to loosen if needed. Stir through the parsley and serve immediately ...
... olive oil to a food processor and blitz to a coarse 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 ...
... simmer for 10 minutes until thickened and reduced. Add the prawns to the tomato sauce and cook for 2-3 minutes, until opaque. Toss in the gnocchi, mix well, divide between bowls and serve with parmesan on top. Categories ...
... and cheesy mushroom and spinach sauce makes this gnocchi bake delicious and satisfying. Ingredients: 1 tbs olive oil, 300 g chestnut mushrooms, 2 cloves garlic peeled and minced, 200 g spinach, 500 g gnocchi, 80 g creme ...
A quick but punchy caper and herb sauce makes this simple dish delicious and flavour packed. Ingredients: 500 g gnocchi, 1 bunch parsley fresh, chopped, 1 bunch basil fresh, chopped, 2 tbs olive oil, 2 cloves garlic ...
... of boiling salted water for 2-3 minutes - when the gnocchi float to the surface they are ready. Scoop out using a ... or plates. Serve immediately with a tomato or Gorgonzola sauce, or a drizzle of olive oil and some pesto. ...
... the pumpkin to the slow cooker pot, pour over the hot sauce, then press the pumpkin beneath the surface of the liquid. ... colander to drain. Stir the cream, then the gnocchi, into the pumpkin, mix together lightly, then ...
... . Contine to cook for a further 5 minutes. Once the sauce has reduced, serve with the crumbled blue cheese on top and garnish with parsley. Categories: Gnocchi; High fibre; Lunch; Dinner; Low sugar; Italian; Seafood free ...
... to keep warm. Divide gnudi 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 ...
... , heat ragu in a flameproof casserole dish over medium heat for 5 minutes or until hot and bubbling. Add gnocchi to ragu and stir to combine. Sprinkle over cheese, then grill for 5 minutes or until cheese has melted ...
... 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 minutes until they float to the top, remove with a slotted ...
... 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 ...
... . Using a slotted spoon, transfer to the lined tray. Heat oil in a large frying pan over medium heat. Cook gnocchi in batches for 1 minute each side or until golden. Transfer to a plate and cover to keep warm. Add butter ...
... 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 minutes or until ...
... 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 ...
... to a 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 ...
... . Divide the kale between 4 bowls and top with gnocchi. Pour the garlic, sage and oil over the gnocchi, top with grated cheese and serve. Categories: Gnocchi; High fibre; Kale; Lunch; Dinner; Low sugar; Italian; Beetroot ...
... 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 ...
... evenly into 8 portions. Roll each piece into a 2cm-thick log. Using a small knife, cut 2cm pieces from each log. Cook gnocchi, in 2 batches, in a large saucepan of boiling, salted water for 1 minute or until tender and ...
... 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 ...
... and lightly need to form a dough. Divide the dough in 4 pieces and roll each into a long rope. Cut into small gnocchi shapes and set aside on a floured plate. Bring a wide, shallow pan of water to the boil and cook the ...
... 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 ...
... 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 ...
... , 250 g spinach, 5 tbs cream, 4 eggs. Method: Pre-heat the oven to 180°C/160°C fan-forced. Cook the gnocchi in a pan of boiling water for 2 minutes, add the asparagus and cook for 1 minute. Drain well, reserving a little ...
... 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 ...
... 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 ...
... tsp Dijon mustard, 75 g cheddar, 20 g parmesan. Method: Pre-heat the oven to 160°C/140°C fan-forced. Cook the gnocchi for 2 minutes in a pan of boiling water and drain well. Melt the butter in a saucepan and stir in the ...
... 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 ...
... 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 ...
... 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 ...
... squash, onion and garlic in a roasting tin with a tablespoon of oil and roast for 10 minutes. Add the gnocchi and drizzle over the remaining oil. Roast for 20 minutes, add the kale and balsamic vinegar and roast for 6 ...
... 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. Add broccoli and peas in the last 2 ...
... 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 ...
... 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 ...
... 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 ...
... 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 ...
... a pan and cook the onion until translucent and golden. Add the prawns to the pan, heating until cooked through. Add the Basilico sauce and simmer for a few minutes together. Toss the al dente Spaghetti together with the ...
A cinch to prepare and perfect as a weeknight dinner, master a speedy homemade pasta sauce with our spaghetti and rustic tomato sauce recipe. Ingredients: 375 g spaghetti, 0.25 cup extra virgin olive oil, 640 g mix-a- ...
... in a frying pan without any oil. When the guanciale is cooked, add the chilli pepper and Basilico sauce. Let everything simmer for a few minutes. Cook the Spaghetti in a pot of slightly salted boiling water according ...
... edges. Stir in Latina Fresh Italian tomato & garlic sauce and cook for 3 minutes or until simmering. Toss ... the pasta and spinach into the sauce and mix until combined. Serve scattered with parmesan. ...
... . Heat oil in a large fry pan, add spring onion and cook for 2 minutes, then add the salami and Napoletana sauce. Leave to simmer together for 2 minutes. Drop the pasta into the boiling water and stir. Cook according to ...
... water and heat through. Meanwhile, shred zucchini and carrot into a large bowl. Add half of the chickpea sauce and toss to coat. Divide between bowls, then top with basil, parmesan and pumpkin seeds. Categories: Zucchini ...
... recipe is rich and warming. Save time by using cooked spirals, made irresistible with a hearty tomato basil sauce. Ingredients: 2 tbs extra virgin olive oil, 1 small brown onion finely chopped, 2 cloves garlic crushed ...
... paste, passata and stock. Bring to the boil, reduce heat to low and simmer for 30 minutes or until sauce thickens. Add basil and season. Serve with pasta (or use to fill cannelloni) and parmesan. Garnish with parsley, if ...
... and allow the mixture to come to a gentle simmer, whisking frequently. Once the mixture has thickened to a creamy sauce consistency, add the can of tomato soup, bring to a simmer, then add the Cheddar as well as salt and ...
... Stir in pasta cooking liquid and parsley and season. Toss half the sauce with the pasta. Transfer to serving bowls, top with remaining sauce and serve with parmesan. Categories: High fibre; Zucchini; Sausage; Pasta; Low ...
... to release the excess water. Add the oil in a frying pan and sauté the onion and garlic. Add the eggplant, Basilico sauce, salt and pepper to the pan and cook for 15 minutes. Once the Penne is cooked al dente, drain, and ...
... and saffron to the pan. Then add the wine and allow the alcohol to evaporate. Add the Napoletana sauce and simmer for 2 minutes. Drain the pasta 2 minutes before the recommended cooking time, reserving a small ladle ...
... basil leaves and milk on a low heat for 10 minutes; season with salt and pepper to taste. If the sauce becomes too thick, loosen it with a few tablespoons of the Tortellini cooking water. Drain the Tortellini and season ...
Ingredients: 625 g Latina Fresh Spinach & Ricotta Agnolotti, 425 g Latina Fresh creamy sun-dried tomato sauce, 200 g brown cup mushrooms thinly sliced, 60 g baby rocket salad, 0.5 cup Mil Lel Grated Parmesan. Method: ...
... and the capers. Pour in the wine and allow the alcohol to evaporate. Season as required. Add the Arrabbiata sauce and leave to simmer over a low heat. Drop the Spaghetti into the water and stir. Cook according to the ...
... salt and pepper to taste. Serve on top of your favourite pasta, with grated parmesan cheese. Store the sauce in a ceramic container in the fridge for up to one week. Categories: Bolognese; Mince; Beef; Italian; Pork ...
... tomatoes, garlic and cook over medium heat for 5 mins until they cook down to make a chunky tomato sauce. Add the herbs, salt, pepper & sugar if using this as optional. Stir thoroughly. Add mascarpone and chopped basil ...
... and other veg to a blender with the cream, salt, and chilli and blend until smooth. Once blended, add the sauce to the pan with the chorizo and cook while stirring for 5 minutes. Add the pasta to the pan and combine ...
... 1 pkt Barilla Lasagne Sheets, 1 jar Barilla Napoletana Sauce, 150 g fresh spinach washed, 150 g smoked turkey ... of the following: Lasagne Sheets, Béchamel, Napoletana sauce, Spinach mix, turkey and pumpkin cubes, Cheese ...
... nutmeg, 1 free range egg yolk, 140 g parmesan grated, 390 g Leggo's Tomato & Barossa Shiraz Gourmet Pasta Sauce, 250 g fresh lasagne sheets, 0.5 bunch basil leaves picked. Method: Heat oil in a large frying pan over ...
... in the tomatoes, stock, capers, olives, thyme, fennel seeds, sugar and salt and pepper and bring to the boil. Pour the sauce into the slow cooker pot, add the sliced squid and press the pieces below the surface of the ...
... tomatoes and basil, bring to the boil then reduce heat and simmer, uncovered, for about 45 minutes until sauce thickens. Remove from heat and set aside to cool. Refrigerate and use within 3 days or pack into airtight ...
... to the boil, reduce heat to a low simmer and cover. Cook for 1 hour, stirring occasionally, until sauce has reduced and thickened. Season with salt and pepper. Cook pasta in a large saucepan of boiling, salted water ...
... cook for 3 minutes or until they float. Meanwhile, reheat pasta sauce. Remove ravioli with a slotted spoon and divide between plates. Spoon sauce over and top with remaining basil. Serve with salad. Categories: Zucchini ...
... bacon diced, 2 portobello mushrooms diced, 500 g pork mince, 500 g veal mince, 700 g leggos passata sauce, 1 pinch dried italian herbs, 1 pinch salt. Method: Gather all ingredients. And prepare onion, garlic, bacon and ...
... reduce the heat and simmer, uncovered, for 5 minutes or until the sauce has reduced and thickened slightly. Stir the meatballs into the tomato sauce and serve with fresh pasta shapes, if liked. Categories: High fibre ...
... to the pack instructions. Meanwhile, mix together the crème fraîche, lemon juice and dill to make a smooth sauce. Break the trout into bite-sized pieces. Drain the pasta, reserving a little of the cooking water. Return ...
Ingredients: 4 cloves garlic crushed, 0.5 cup basil chopped, 2 large onions sliced, 0.33 cup flat-leaf parsley chopped, 1 pinch ground black pepper, 2 tbs olive oil, 0.25 cup tomato paste, 3 kg ripe tomatoes, 1 pinch sea ...
This easy, family-friendly pasta recipe uses tuna in place of mince to create juicy, flavoursome meatballs. Ingredients: 3 slices multigrain bread, 425 g Safcol Responsibly Fished Tuna in Springwater drained, 0.6666 cup ...
Ingredients: 400 g spaghetti, 5 tbs olive oil, 5 cloves garlic finely chopped, 6 vine-ripened tomatoes deseeded and chopped, 25 g basil leaves, 1 pinch salt, 1 pinch pepper. Method: Cook the pasta in a large saucepan of ...
Ingredients: 400 g farfalle pasta, 0.5 cup mint leaves, 3 medium zucchini trimmed grated, 0.33 cup parmesan finely grated, 0.5 cup parmesan shaved, 1 pinch ground pepper, 0.33 cup light and creamy evaporated milk, 2 tsp ...
... , 2 bay leaves, 3 tbs butter, 0.33 cup plain flour, 1 cup Perfect italiano™ parmesan grated. Method: Bolognese sauce. To make the Bolognese, heat the oil in a large heavy based saucepan over medium heat. Add the onion ...
... 5 black peppercorns, 300 ml salt-reduced chicken stock, 200 ml double cream, 100 ml creme fraiche. Method: To make the sauce, heat oil in a large frypan over medium heat.Add the onions and fry for 5-6 mins until softened ...
... Ingredients: 1 tbs olive oil cooking spray, 630 g pkt mushroom & ricotta ravioli, 2 jars Basilico tomato pasta sauce, 1.5 cups Woolworths shredded mozzarella, 0.5 bunch basil leaves picked and torn, 60 g pkt baby spinach ...
... mince, 1 tbs olive oil, 1 cup mozzarella cheese grated, 500 g extra tomato, onion & roast garlic sauce, 490 g lasagne bechamel sauce. Method: Preheat oven to 180°C. Heat oil in a large frying pan and sauté onion for 2 ...
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