Related Searches: Pumpkin Sauce Gnocchi, Gnocchi With Pumpkin
... 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 ...
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 ...
... 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 ...
... 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 ...
... 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 ...
... 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 ...
... 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 ...
... 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 ...
... 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 ...
... 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 ...
... 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 ...
... 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 ...
... 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 ...
... 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. ...
... 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 ...
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 ...
... . 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 ...
... 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 ...
... 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 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 ...
... 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 ...
... 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 ...
... 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 ...
... 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 ...
... 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 ...
... 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 ...
... 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 ...