Related Searches: Gnocchi Sauce, Gnocchi With Pumpkin
... cheeses and spinach. Garnish with parsley and extra thyme. Season and serve. Categories: Gnocchi; High fibre; Apr 2020; Low sugar; Italian; Mushroom; Spinach; Quick and easy dinner; High protein; Mains. Complexity: 3.
... . Stir in grated cheese 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 ...
... 170°C/150°C fan-forced. Heat the oil in a pan and cook the mushrooms and garlic for 5-7 minutes. Stir in the spinach and cook until wilted. Cook the gnocchi in a pan of boiling water for 2 minutes and drain well. Tip the ...
For a quick and tasty dinner, try this chicken gnocchi. Ingredients: 1 pkt gnocchi, 500 g chicken diced, 200 g mushrooms sliced, 1 can crushed tomatoes, 1 tbs tomato paste, pinch salt, pinch pepper, 1 tbs italian herbs, ...
... torn. Method: Heat up 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 ...
... oil in a large pan on medium heat, add 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 ...
... 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 peeled and minced, 500 g ...
... 1 minute then remove with a slotted spoon to a tray. Cook remaining gnocchi. Meanwhile, heat oil in a frying pan over medium heat. Cook onion, mushrooms and chorizo for 10 minutes or until softened. Add cream and stir ...
... /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 ... , spinach and oregano, and the family favourite mushroom and spinach in sage burnt butter, with or ...
... , 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 ...
... 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 ...
... 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 ...
... 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 ...
... , 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 ...
... 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 ...
... 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 ...
... 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 ...
... , 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 ...
... 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 ...
... 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 ...
... 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 ...
... . 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 ...
... , 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 ...
... 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 ...
... 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 ...
... 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 ...
... 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 ...
... 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 ...
... 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 ...
... 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 ...
... 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 ...
... 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 ...
... 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 ...
... and simmer for 10 mins then remove from the heat and stir through the creme fraiche. Cook Leggo's Mushroom and Ricotta Ravioli according to packet instructions.Drain. To cook beef melt butter in pan with olive oil.Season ...
... , heat oil in a frying pan over medium-high heat. Add leek and mushroom and cook, stirring occasionally, for 10 minutes or until leek is tender and mushroom is golden. Stir in cream and bring to the boil. Reduce heat to ...
... , 0.5 cup continental parsley roughly chopped. Method: Preheat oven to 200°C/180°C fan-forced. Place mushroom on a large, shallow baking tray with sides. Place feta in centre of tray. Drizzle with oil, then sprinkle ...
... over medium-high heat. Cook onion and garlic, stirring, for 3 minutes or until onion starts to soften. Add mushroom and cook, stirring, for 5 minutes or until starting to brown. Add paste and stir to combine. Add sauce ...
... the oven to 180°C. Melt half of the butter in a large pan on medium high heat and cook the onions and mushrooms and cook for 15 minutes. Stir in the garlic and chopped sage and cook for 2-3 minutes. Heat the rest of the ...
... pan clean. Place 2 lasagne sheets over base of pan. Top with ⅓ of the pasta sauce, half of the mushroom mixture and 1 cup of cheese. Repeat layers, finishing with cheese. Bake lasagne for 15 minutes or until cooked and ...
... ragu is quick to make and tastes delicious. Ingredients: 50 g butter, 2 cup milk, 1 brown onion, 500 g cup mushrooms, 1 cup polenta, 2 tbs extra virgin olive oil, 2 tsp balsamic vinegar, 2 tbs tomato paste, 400 g diced ...
... . The whole family will be asking for seconds!; Ingredients: 700 g Woolworths COOK chicken breast in creamy mushroom sauce, 250 g spaghetti, 0.33 bunch Woolworths continental parsley chopped, 1 lemon cut into wedges ...
... bunch chives, 3 cloves garlic. Method: Heat oil in a large heavy-based saucepan over high heat. Add onion, garlic, mushroom and bay leaves, and cook for 2 minutes. Stir in wine and ham and cook for a further 6 minutes or ...
... fettuccine, 2 tbs extra virgin olive oil, 1 small brown onion thinly sliced, 2 cloves garlic crushed, 500 g mushrooms cut into small wedges, 1 lemon zested, cut into wedges, 250 g fresh ricotta crumbled, 0.5 bunch ...
... , 1 tbs extra virgin olive oil, 1 medium brown onion halved, thinly sliced, 2 cloves garlic crushed, 400 g mushrooms thinly sliced, 120 g baby spinach leaves, 1 cup smooth light ricotta, 80 g parmesan finely grated, 0.5 ...
... drain, reserving a couple of tbs of starchy water. Heat the oil in a large pan on medium heat and cook the mushrooms for 8-10 minutes, add the garlic and spinach and cook for 1-2 minutes to wilt. Add the stock and cook ...
... on each side, remove from the pan and set aside. Add the remaining oil to the pan, add the leeks and mushrooms and cook for 8-10 minutes.Deglaze the pan with wine and cook for 2-3 minutes, until evaporated, stir in the ...
... from the heat and stir in the nutritional yeast. Heat the rest of the oil in a large pan and cook the mushrooms and garlic for 7-8 minutes. Tip thecreamy sauce into the pan and mix well. Bring a pot of water to the ...
... medium high heat. Add the onions and cook until soft. Add the garlic and stir until fragrant. Add the mushrooms and cook until soft. Finally, tip in the marinara sauce and italian seasoning. Simmer for 10 to 15 minutes ...
... the boil, cooking for 2 minutes or until al dente. Drain. Pour the Bulla Cooking Cream and stock into the mushrooms with the Mil Lel Grated Parmesan cheese, mixing well and bring to a simmer. Season to taste. Toss in the ...
... crushed, 1 small brown onion finely chopped, 300 g broccoli cut into small florets, 200 g sliced white cup mushrooms, 400 g green beans trimmed, 0.5 cup frozen peas, 1 cup vegetable stock, 300 ml light thickened cream ...
... lamb chops and cook, turning occasionally, for 5-7 mins or until browned all over. Transfer to a large bowl. Add mushrooms to same pan. Cook for 5 mins or until tender. Transfer to bowl with lamb. td { border: 1.0px ...
... place over medium heat. Add garlic and sauté for 1 minute. Add mushrooms and cook, stirring, for 8 minutes or until tender and liquid from the mushrooms has evaporated. . Add spinach and cook a further 1 minute or until ...
... your pasta in heavily salted water as per packet instructions. While the pasta is cooking, fry your onions & mushrooms in olive oil until the onions are caramelised. Before you drain your pasta, remove half a cup of the ...
... Method: Heat the oil in a large pan on medium heat and cook the leek for 8 minutes, stirring. Add the mushrooms and brussels sprouts and cook for 5 minutes. Stir in the garlic and cook for 1 minute. Remove from the heat ...
... reserve 250ml of cooking water. Heat the butter and oil in a large pan on medium high heat and cook the mushrooms for 5 minutes. Stir in the garlic and cook for 2 minutes. Stir in the creme fraiche, parmesan and truffle ...
... to a plate. Cover to keep warm. Add remaining oil to the pan and reduce heat to medium. Stir in mushrooms and cook, stirring occasionally, for 5 minutes or until browned. Return chicken to the pan. Add 1 cup hot water ...
... chops and cook, turning occasionally, for 5-7 mins or until browned all over. Transfer to a large bowl. Add mushrooms to same pan. Cook for 5 mins or until tender. Transfer to bowl with lamb. Add garlic, onion, carrot ...
... just three easy steps and comforting Italian flavours. Ingredients: 320 g Barilla Spaghetti No 5, 500 g white cup mushrooms, 1 tbs extra virgin olive oil, 20 g unsalted butter, 2 cloves garlic crushed, 0.33 cup pitted ...
... just tender. Drain and return to saucepan. Meanwhile, heat oil in a frying pan over medium-high heat. Add mushroom and cook, stirring often for 10 minutes or until golden. Add milk, sauce and mustard. Stir until well ...
... return to pan. Spray a non-stick frying pan with olive oil cooking spray. Heat over medium heat. Add mushrooms and cook for 8-10 minutes, stirring often, until golden and all liquid has evaporated. Add shallots and cook ...
... and return pasta to saucepan. Heat 1 tablespoon oil in a large deep frying pan over medium-high heat. Add mushrooms and cook for 8-10 minutes or until golden. Add capsicum and cook for 2 minutes. Add spinach leaves, stir ...
... and prosciutto and cook for 3 minutes. Transfer to a bowl and add remaining oil. Increase heat to high. Cook mushrooms, in batches, until golden. Transfer to bowl with onion and add thyme and 1/2 cup of sauce. Season. In ...
... one side.Cook your pasta as per packet instructions and then drain and leave to one side. Fry your shallots and mushrooms on a non-stick pan on a medium heat for 5 minutes.Take the marinated tofu from the fridge and add ...
... or sliced with a vegetable peeler. Method: In a large saucepan on a high heat, drizzle oil and sauté the onion, mushrooms, carrots and celery for 3-4 minutes to soften. Add the garlic and oregano and cook for a further 2 ...
... 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 water and bring to the boil. Meanwhile, heat a little oil in frying pan, add onion and mushrooms, cook, stirring occasionally, until soft. Add beef mince and cook until browned. Stir through tomato paste, Campbell's ...
... e pepe pasta that's packed full of veg. Ingredients: 100 g butter, 1 cup basil leaves, 400 g mushrooms, 2 bunch broccolini stalks trimmed, 500 g organic spaghetti, 1.5 cup pecorino, 1 tbs black peppercorns crushed, 1 ...
... together in a small bowl until smooth. Meanwhile, heat oil in a large frying pan over high heat. Add mushrooms and cook for 3 minutes, stirring often, or until well browned. Add garlic and cook for a further 1 minute ...
... canola oil to a heated pan. Add the meatballs and bacon and fry for 2 minutes. Add garlic, shallots and mushrooms to the pan and fry for a further 6 minutes. Turn to low heat. Cook your pasta as per packet instructions ...
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