Related Searches: Spinach And Ricotta Lasagne, Spinach And Ricotta Pasta
... , 300 g fresh ricotta, 120 g baby spinach, 2 tbs olive oil, 1 egg lightly whisked. Method: Place ricotta into a fine sieve ... parmesan and basil. Season and serve. Categories: Gnocchi; High fibre; Low sugar; Entrees; Italian ...
This super green gnocchi dish is far lighter than the original but packed with flavour. Ingredients: 500 g spinach, 250 g ricotta, 100 g parmesan plus extra for serving, 150 g plain flour, 2 eggs, 0.25 tsp nutmeg, 1 tbs ...
... lemon zested and juiced, 2 cloves garlic, 500 g firm ricotta, 0.75 cup plain flour, 50 g parmesan finely grated, ... and tender. Drain. Gently toss gremolata, spinach and oil through gnocchi. Top with extra parsley. Serve. ...
... to the pan and toss to coat, fold through ricotta and sprinkle with parmesan to serve. Categories: Gnocchi; Healthier easier; Sweet potato; Seafood free; Soy free; Spinach; Egg free; Peanut free; Foodhub video; Dinner ...
... juice and gently mix. Top with grated parmesan and black pepper and serve. Categories: Gnocchi; Lunch; Low salt; Spinach; Salmon; Lemon; Peanut free; High protein; High fibre; Dinner; Italian; Tree nut free; Sesame ...
... 2 tbs water, 0.5 tsp Dijon mustard, 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 ...
... . 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 ...
... halved lengthways, thinly sliced, 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 ...
... 3 minutes until lightly golden. Serve on a bed of wilted spinach topped with crumbled goats cheese and toasted walnuts, if using. Categories: Gnocchi; High fibre; Lunch; Dinner; Low sugar; Sweet potato; Italian; Low salt ...
... , 1 tbs 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 ...
... oil, 5 spring onions sliced, 165 g sundried tomato pesto, 0.5 medium lemon juice and zest, 500 g gnocchi fresh, 200 g spinach, 100 g green olives pitted and sliced, 50 g parmesan grated. Method: Place the pine nuts in a ...
... extra virgin olive oil, 0.25 cup 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 ...
... 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 ... can be used for potato, pumpkin, potato and spinach, potato and silverbeet, potato and beetroot . I ...
... is cooked through and mozzarella has melted. Serve topped with spinach and seasoned with pepper. Categories: Gnocchi; Sausage; Lunch; Low sugar; Roast; Spinach; Peanut free; May 2021; High protein; High fibre; Australian ...
... medium high heat and cook the spring onions and garlic for 2 minutes, stir in the spinach and cook for 2 minutes, add the gnocchi, asparagus, cream and cooking water and cook for 1 minute. Spoon into a baking dish. Make ...
... , partially cover and simmer, stirring occasionally, for 7 minutes or until gnocchi is soft. Remove pan from heat and stir through cheeses and spinach. Garnish with parsley and extra thyme. Season and serve. Categories ...
... 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 ...
... 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 ...
... , 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 ...
... 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 ...
... , 0.5 bunch dill. Method: Preheat oven grill to high. Cook gnocchi following packet instructions. Meanwhile, combine ricotta, oil, zest and lemon juice in a medium roasting pan. Tear silverbeet leaves into pan and add ...
... paste, 1 cup parmesan finely grated, 300 g full-fat ricotta, 1 tbs olive oil, 2 eggs. Method: Beat butter, ... press with a floured fork to mark with ridges. Lay gnocchi onto a baking tray. Bring a medium saucepan of salted ...
After a simple recipe for homemade gnocchi? Try your hand at our ricotta gnocchi. Creamy, comforting and bursting with fragrant herbs, it's a winner. Ingredients: 640 g mix-a-mato tomatoes, 1 brown onion sliced into ...
... 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 ...
... 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 ...
... 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 ...
... 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 ...
... 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 ...
... 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 ...
... 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 ...
... 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 ...
... , 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 ...
... 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 ...
... 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 ...
... 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 ...
... 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 ...
... 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 ...
... 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 ...
... 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 ...
... extra virgin olive oil, 1 brown onion finely chopped, 3 cloves garlic crushed, 500 g frozen chopped spinach thawed, 250 g fresh ricotta drained, 0.25 tsp ground nutmeg, 1 free range egg yolk, 140 g parmesan grated, 390 g ...