Home
Recipes

Rainbow yoghurt

Dressing recipes

Rainbow yoghurt

Baby marrow-and-pea soup

Soup recipes

Baby marrow-and-pea soup

35 minutes

Hot pink beetroot soup with spiced yoghurt

Beetroot recipes

Hot pink beetroot soup with spiced yoghurt

2–3 hours

Rustic berry-and-pistachio pie

Berry recipes

Rustic berry-and-pistachio pie

55 minutes

Asian slaw

Asian recipes

Asian slaw

Lettuce-and-sesame chopped salad

Asian recipes

Lettuce-and-sesame chopped salad

BBQ chicken balls

Asian recipes

BBQ chicken balls

10 minutes, plus 30 minutes’ standing time

Grilled brinjal and bonito

Asian recipes

Grilled brinjal and bonito

20 minutes

Soya-pickled cucumber

Asian recipes

Soya-pickled cucumber

30 minutes standing time

Easy tomato shakshuka

Brunch recipes

Easy tomato shakshuka

20 minutes

Plant-based Mexican-style nachos

Mexican recipes

Plant-based Mexican-style nachos

20 minutes

Buttered gnocchi with spring greens

Buttered gnocchi with spring greens

10 minutes

Load more

Buttered gnocchi with spring greens

Serves 2

Difficulty Easy

Prep Time 10 minutes

Cooking Time 10 minutes

Ingredients

100 g butter
4 cloves black garlic
1 lemon, juiced
170 g asparagus
230 g Tenderstem™ broccoli
Woolworths fresh gnocchi
Olive oil for frying
Parmesan, to serve
Pine nuts, toasted, to serve

Method

ADVERTISING PROMOTION

1. Fry Woolworths fresh gnocchi in 1 – 2 T olive oil until lightly golden on each side, then remove from the pan and keep aside.

2. To make the black garlic-and-lemon butter, melt the butter in a small saucepan over a medium to low heat, add the garlic and fresh sage leaves and sizzle until lightly browned. Add a squeeze of lemon juice.

3. Add the asparagus and Tenderstem™ broccoli and season. Cook for 5 minutes until caramelised, then stir in the reserved gnocchi to warm through.

4. Serve immediately with toasted pine nuts and grated parmesan.