Related Searches: Gnocchi With Pumpkin, Gnocchi Sauce
... or until lightly browned on the edges and dry. Transfer pumpkin to a bowl to cool. Mash until smooth. Add ... spoonful of cooking water to leek sauce, then drain gnocchi. Add gnocchi to leek sauce and toss well to coat. ...
... 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 kernels, 2 ...
... 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 chickpeas ...
... well. Add the pumpkin to the slow cooker pot, pour over the hot sauce, then press the pumpkin beneath the surface ... to drain. Stir the cream, then the gnocchi, into the pumpkin, mix together lightly, then spoon into shallow ...
... using a slotted spoon, remove the gnocchi from the water, adding it to your chosen sauce. Add the reserved water and ... PASTA: This recipe can be used for potato, pumpkin, potato and spinach, potato and silverbeet, potato ...
... ? 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 ...
... 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 ...
... 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 ...
... 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 ...
... 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 ...
... 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 ...
... 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 ...
... 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 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 ...
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 ...
... 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 ...
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 ...
... 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 ...
... 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 ...
... 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 ...
... . 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 ...
... 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 ...
... 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 ...
... 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 ...
... , 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 ...
... 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 ...
... 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 ...
... 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 ...
... 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 ...
... 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 ...
... 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 ...
... 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 ...
... 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 ...
... 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 ...
... 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 ...
... 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 ...
... 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 ...
... 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 ...
... 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 ...
... 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 ...
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 ...
... 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 ...
... 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 ...
... . 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 ...
... 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 ...
... 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. ...
... 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 ...
... , 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 ...
... g baby rocket leaves, 80 g parmesan grated. Method: Preheat oven to 220°C/200°C fan-forced. Toss together pumpkin, onion, oil, garlic and chilli flakes in a large baking dish. Place ricotta in centre of dish. Season with ...
... . Melt the butter in a large pan on medium heat, add the garlic and cook for 2-3 minutes. Add the pumpkin puree, sage and milk and cook, whisking, for 2 minutes. Add the parmesan and nutmeg and simmer for 5 minutes to ...
... , assemble the Lasagne by alternating layers of the following: Lasagne Sheets, Béchamel, Napoletana sauce, Spinach mix, turkey and pumpkin cubes, Cheese Top with a light layer of béchamel and cheese. Once assembled, bake ...
... over base of dish. Top with lasagne. Spoon 1 cup of pumpkin over evenly. Top with 1/3 of spinach and 1/3 cup cheese sauce. Repeat layers, ending with sauce. Sprinkle over remaining cheese. Bake for 30 minutes or until ...
... heat. Add onion, garlic and sage. Season, then cook, stirring regularly, for 5 minutes or until soft. Add pumpkin cubes, soup, cream and nutmeg. Season, then stir to combine. Bring to the boil, reduce heat to low, then ...
... sheet into 3 even pieces. Lay pieces on a flat surface. Add 1/4 cup pumpkin mixture to long edge. Roll up, enclosing filling, and place on top of sauce. Repeat with remaining pieces and filling. Pour remaining pasta ...
... Season and toss well. Roast for 20 minutes or until pumpkin is golden brown and bacon turns crisp. Meanwhile, combine ... until al dente. Drain and toss through cauliflower sauce. Spoon pasta into serving bowls and top with ...
... cups cheese into sauce. Season with pepper. Pour sauce over pasta mixture and sprinkle with remaining cheese. Bake for 20 minutes or until golden. Categories: High fibre; Pasta; Low sugar; Pumpkin; Italian; High protein ...
... , 2 tbs pine nuts chopped, 80 g pesto, 1 pinch sea salt ground. Method: Preheat oven to 180°C. Cut pumpkin into 2cm cubes and place on a large baking tray lined with non-stick baking paper. Season and drizzle with maple ...
... .25 cup walnuts roughly chopped. Method: Preheat oven to 200°C. Line a baking tray with baking paper. Cut pumpkin into 2cm cubes and place onto tray. Spray with olive oil. Sprinkle with Italian seasoning, salt and pepper ...
... This process only takes a minute or two. Set aside. Open bag of spinach and set aside. Slice the garlic. Zap pumpkin pieces in microwave for a minute to heat through. Add olive oil and garlic to large pan and heat on low ...
... tender. Drain off excess liquid before 'mushing' well to form a smooth paste. This should makes 8 serves of pumpkin purée. Stir in purée with cream. Cover and keep warm over a low heat. Cook penne in a medium saucepan ...
... kale defrosted, 2 tbs rosemary leaves chopped, 2 cup bechamel sauce, 0.5 cup parmesan grated. Method: Preheat oven to 180°C / 160°C fan-forced. Roast pumpkin for 25-30 minutes, or until fork tender and golden brown ...
... leaves, 8 sage leaves chopped, 1 pinch salt, 1 pinch pepper, 1 tbs Parmesan cheese grated. Method: Place the pumpkin into a small roasting tin, add 2 tablespoons of the olive oil, season and toss to mix well. Roast in a ...
... grated parmesan, 350 g macaroni, 250 g Simply Steam zucchini spaghetti, 2 tbs sage leaves, 600 g creamy pumpkin soup. Method: Preheat oven to 220°C. Grease an 8-cup baking dish. Cook macaroni in boiling salted water ...
... 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 ...
... remaining amount). Repeat two more times with the lasagne, pumpkin, ricotta mix, mushroom and lentils. Top the final layer of lasagne with the remaining lentil sauce, torn basil and cheese. Cover with foil and bake for ...
... : 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. Bake for 20 minutes or until vegetables are almost ...
... chunks, 200 g sweet potato cut into chunks, 200 g pumpkin cut into chunks, 2 cup button mushrooms sliced, 400 g ... pasta among serving bowls and top with pasta sauce and cheese. Categories: Pasta; Low sugar; Healthier ...
... lumps, or until evenly browned. Stir in tomato paste, pumpkin, tomatoes and oregano with 1 cup water. Bring to ... heat to medium and simmer for 15 minutes or until sauce thickens. Meanwhile, preheat oven to 200°C. Bake pita ...
... 1 small cauliflower cut into small florets, 1 onion chopped, 4 sprig flat-leaf parsley leaves picked, chopped, 0.25 cup pumpkin seeds, 0.5 tsp chilli flakes, 0.5 tsp fennel seeds, 0.5 lemon juiced, 300 g gluten and wheat ...
... oil, 250 g dried lasagne sheets, 1 free range egg, 2 large garlic cloves, 1 cup grated mozzarella, 300 g Kent pumpkin, 0.25 cup grated parmesan, 200 g zucchini, 700 g tomato passata. Method: Grease bowl of a 6-litre slow ...
... : 1 tsp mustard powder, 1 cup skim milk, 1 cup broccoli florets, 0.5 brown onion, 1 cup grated butternut pumpkin, 0.5 tbs extra virgin olive oil, 1 cup macaroni, 0.33 cup shredded Italian cheese blend, 1 tbs chives ...
... , 0.25 cup parmesan grated, 1 cup ricotta, 6 sheet thin fresh lasagne, 0.75 cup passata sauce, 1 garlic clove crushed, 1 cup pumpkin grated, 250 g snow peas. Method: Heat olive oil in a deep frying pan. Add onion and ...
... 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; Pasta; Low sugar; Seafood free; Low salt; Soy ...
... vegetables in particular taste surprisingly light and vibrant. Ingredients: 1 handful pine nuts, 1 tbs hemp oil, 2 tbs pumpkin seed oil, 1 tbs fresh lemon juice, 2 tsp tahini, 1 pinch salt, 1 pinch freshly ground black ...
... peeled, stoned, and diced, 1 tbs lemon juice, 1 pinch salt, 1 pinch freshly ground black pepper, 3 tbs pumpkin seeds, 1 lemon cut into wedges, 1 tbs basil leaves torn. Method: Cook the pasta according to the packet ...
... 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 ...
... 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 ...
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