Related Searches: Pumpkin Sauce Gnocchi, Gnocchi Sauce
... finely grated parmesan, 2 cup spinach leaves, 1 bunch sage leaves picked, 500 g gluten-free Simply Wize pumpkin gnocchi, 2 cloves garlic crushed. Method: Bring a large saucepan of water to the boil over high heat. Add ...
... ? Try this easy-to-follow, three-ingredient pumpkin gnocchi recipe for a delicious version of this Italian classic. Ingredients: 750 g kent pumpkin peeled, cut into 3cm chunks, 0.25 cup finely grated parmesan, 1.25 ...
... two 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 ...
... or until lightly browned on the edges and dry. Transfer pumpkin to a bowl to cool. Mash until smooth. Add ... of cooking water to leek sauce, then drain gnocchi. Add gnocchi to leek sauce and toss well to coat. Spoon ...
... 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 few extra ...
... and 2 cups water, then stir to combine. Cover with lid and cook on high for 3 hours or until pumpkin is almost tender. Add gnocchi and gently stir to combine. Cook, covered with lid, for a further 30 minutes or until ...
... 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 ...
... replaces half the potatoes in this slightly sweet and indulgent gnocchi dish. Ingredients: 1.2 kg pumpkin cut in quarters, seeds removed, 600 g potatoes, 150 g plain flour, 0.5 tsp nutmeg, 3 eggs 1 lightly beaten, 2 ...
... 2 an inch thick. Use a pastry cutter or knife to the gnocchi into 1 inch pieces. Toss the cut pieces onto a floured tray ... : This recipe can be used for potato, pumpkin, potato and spinach, potato and silverbeet, potato ...
... 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 ...
... 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 ...
... mixture. 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 ...
... 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 ...
... . 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 ...
... 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 ...
... °C/200°C fan-forced. Heat oil in a large flameproof roasting pan over medium-high heat. Add sausage and gnocchi and cook for 4 minutes or until browned. Add garlic, herbs and onion, then cook, stirring, for 1 minute or ...
... 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 ...
... mixture among bowls and top with basil, parmesan and almonds. Season with pepper. Serve. Categories: Gnocchi; Jan feb 2022; High fibre; Low sugar; Italian; Low salt; Low saturated fat; Bonus; Broccoli; High protein ...
... , 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 ...
... 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 ...
... 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 ...
... herb passata, 2 balls 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. Pre-heat the oven to 180°C/160°C fan-forced ...
... . 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 ...
... 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 ...
... 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 ...
... , 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 ...
... 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 ...
... 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 ...
... 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 ...
... 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 ...
... Ingredients: 1 tbs olive oil, 300 g chestnut mushrooms, 2 cloves garlic peeled and minced, 200 g spinach, 500 g gnocchi, 80 g creme fraiche reduced fat, 100 g cheddar grated, 2 tbs parmesan. Method: Pre-heat the oven to ...
... , 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 ...
... 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 ...
... 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 ...
... , 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 ...
... in baking 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 ...
... 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 ...
... 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 ...
... 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 ...
... 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 ...
... 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 ...
... 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 ...
... 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 ...
... 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 under grill for 2-3 minutes or until ...
... 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 ...
... 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 ...
... 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 ...
... 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 ...
... 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. Transfer to dish. Pour over cheese ...
... 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 ...
... , 2 tbs plain flour, 40 g butter, 1.25 cup skim milk, 2 leeks white part only, thinly sliced, 600 g pumpkin deseeded, peeled, cut into 2cm cubes, 5 ml virgin olive oil spray, 0.33 cup parmesan finely grated, 540 g tomato ...
... , bacon, thyme and oil in a roasting pan. Season and toss well. Roast for 20 minutes or until pumpkin is golden brown and bacon turns crisp. Meanwhile, combine cauliflower and milk in a medium saucepan. Bring to a simmer ...
... , 375 g spaghetti, 1 tbs olive oil, chives, 3 cloves garlic crushed. Method: Preheat oven to 200°C. Place pumpkin on a baking paper-lined baking tray. Drizzle with oil. Season. Bake for 25 minutes or until tender, adding ...