Semolina Corn Gnocchi with Roast Capsicum Puree
Bring milk to the boil with the seasonings, whisk in semolina and cook out until smooth. Add corn, cook out for a further 5 minutes. Remove from heat; then stir through the butter, egg and Parmesan. To serve, reheat gnocchi in the microwave until ... [... more]
Australian Womens Weekly |
Potato Gnocchi
Gnocchi (pronounced "nyo-kee" and derived from the German word for "knuckle") are tasty little dumplings, one of Italy's oldest pastas dating back to the 12th century. Traditional ingredients vary from region to region, with recipes [... more]
International Vegetarian Union |
Gnocchi with Pumpkin Sauce and Cheese Bread
Arrange tomatoes, cut-side up, on an oven tray lined with non-stick paper. Meanwhile, spray a non-stick saucepan with oil and cook leek over medium heat for 3-5 minutes or until soft. Add pumpkin and stock and simmer for 3 minutes or until ... [... more]
Nestlé |
Sauce:
Place cod in hot pan and sear both sides- about 1 min each side. Place 100mil of lemon oil, fish stock, and all other ingredients, except potato gnocchi, into saucepan. Warm on low heat, meanwhile cook potato gnocchi by placing in simmering ... [... more]
Australian Womens Weekly |
Potato Gnocchi
Saute eschallots in butter over a low heat, for approximately 1- 2 minutes or until tender. Strain eschallots through a sieve, and reserve the melted butter. Add the melted butter, nutmeg, salt, pepper, parmesan cheese and enough flour to the ... [... more]
Australian Womens Weekly |
Pumpkin Gnocchi With Sage
Preheat the oven to 180°C. Place pumpkin onto a baking tray in the oven for 1 hr until soft. Set aside to cool slightly. Push through a sieve. Combine pumpkin with the eggs, zest, parmesan, salt and pepper and nutmeg in a large bowl. Add the ... [... more]
Australian Womens Weekly |
Potato Gnocchi With Zucchini And Tomatoes
Place potatoes in a steamer over simmering water. Cover and cook for 15 minutes or until just tender. Cool slightly and push through a sieve or a ricer. Alternatively you can peel and mash. Gradually add the flour and mix to a dough consistency. ... [... more]
Australian Womens Weekly |
Potato Gnocchi:
Steam the potatoes until tender, cool a little, then peel and pass through a mouli or sieve - you should have 500g cooked potatoes. Fold flour into the potatoes, then gently stir in the egg, parmesan, and nutmeg. Season to taste with salt and ... [... more]
Australian Womens Weekly |
Potato Gnocchi- PAUL BISHOP, PAPERBARKCAMP
Boil potatoes un-peeled in plenty of water until soft- approx 25 minutes, depending on size of potato. When cooked drain and peel as soon as you can handle them. Pass through Mouli. Add flour, S & P; to potatoes, and knead to form a smooth but ... [... more]
Australian Womens Weekly |
Roman Style Gnocchi - DAIRY DELICIOUS
Grease and line with baking paper a 20 x 30 cm lamington tin. Place milk, salt and butter in a large saucepan. Bring to a simmer. Pour in semolina in a steady stream, whisking as you go. When polenta has thickened, switch to a wooden spoon, and ... [... more]
Australian Womens Weekly |
Potato gnocchi
Boil whole potatoes in a large pot of salted water. Drain and peel while still hot. Using a potato ricer, rice the potatoes directly onto a clean bench top that you have dusted with flour. If potato ricer is unavailable, mash potatoes in bowl ... [... more]
Australian Womens Weekly |
Ricotta gnocchi with tomato sauce
Heat oil in large frying pan; cook onion and garlic, stirring, until onion softens. Add undrained tomatoes, sugar and wine; bring to a boil. Reduce heat; simmer, uncovered, about 30 minutes or until sauce thickens slightly. Meanwhile, stir ... [... more]
Australian Womens Weekly |
