A little effort

Serves: 4 – 6

Preparation time: 1 hour, plus chilling time

Cooking time: 25 minutes, plus roasting time

• 500 g butternut, roasted and mashed
• 1 T olive oil
• 300 g Woolworths Creamy Potato Mash
• ¼ cup finely grated Parmesan cheese
• 1 large egg, beaten to blend
• Salt to taste
• 210 g – 280 g flour
• 100 g butter
• Fresh sage

1. Mix butternut, potato, egg, and salt in large bowl. Gradually add the flour, kneading gently into the mixture until the dough holds together and is almost smooth. If the dough is very sticky, add more flour by the tablespoon. Turn dough out onto a floured surface, divide dough into 8 equal pieces.
2. Working with one piece of dough at a time, on a floured surface roll dough into a rope, about 1.5 cm thick. Cut rope crosswise into bite-sized pieces and press into shape with your fingers or b rolling on the back of a fork. Transfer gnocchi to lined baking sheets. Repeat with remaining dough. Cover loosely with plastic wrap and chill at least 1 hour. MAKE AHEAD. Can be made 6 hours before. Keep chilled.
3. Working in 2 batches, cook gnocchi in large pot of boiling salted water until very tender, 12–15 minutes (gnocchi will float to surface but may come to surface before being fully cooked). Using a slotted spoon, transfer gnocchi to the parchment-lined baking sheets. Cool.
4. Cook butter in a large, heavy skillet over medium heat just until golden, stirring often, for 3 to 4 minutes. Add sage, stir for 1 minute. Add gnocchi and garlic, cook until heated through and coated in butter, 5 to 7 minutes. Season with salt and pepper. Sprinkle with Parmesan.
5. Top tip: for a lighter, fluffier gnocchi, dry roast whole potatoes and when tender remove from oven, peel away skins and push through a sieve or potato masher until it weighs about 300 g.

Easy

Serves: 4

Preparation time: 20 minutes

Cooking time: 45 minutes

• 350g Macaroni
• 500g butternut, 300g to puree, 200g butternut to keep whole for serving
• 2 T olive oil
• Sea salt and freshly ground black pepper, to season
• ½ cup cream
• 600g Woolworths Fresh Cheese Sauce
• 2-3 T bread crumbs
• Mozzarella, sliced
• Gouda, grated
• Fresh oregano, to serve
• 60g Woolworths tub Grated Pecorino

1. Preheat the oven to 200°C.
2. Cook the macaroni according to package instructions.
3. Coat the butternut in the olive oil and season. Roast the butternut at 200°C for 30 minutes.
4. Heat the cream in the microwave. Reserve 200g butternut, and blend remaining 300g butternut with salt and pepper and add a spoonful of cream at a time until you get to a thick puree consistency. Combine the butternut puree with the Woolworths fresh cheese sauce.
5. In a shallow ovenproof dish around 25cm in diameter, fold the cooked macaroni with the butternut sauce and roasted butternut pieces. Sprinkle with homemade breadcrumbs, grated Gouda and sliced mozzarella cheese. Bake at 180°C for 35 - 40 minutes until golden and bubbling. Serve with fresh oregano and grated pecorino.
6. Tip: for homemade breadcrumbs, tear apart a Woolworths heat and eat ciabatta roll into small pieces, toss with olive oil, salt and pepper, garlic and herbs and bake until crispy.
7. Tip: to add more flavour to your macaroni cheese, soften a chopped onion with garlic and herbs before adding the butternut cheese sauce and macaroni. You can also serve with crispy bacon.