Wednesday, June 15, 2011

Baked Gnocchi with Two Cheeses and Walnuts

Here's another one of my favorite recipes provided by a juggernaut of the Italian frozen foods world: Bertolli.

1 pouch Bertolli® Premium Champignon & Portobello Mushroom Pasta Sauce
1/2 cup water
8 ounces fresh or thawed frozen gnocchi
1 cup shredded mozzarella cheese (about 4 oz.)
4 Tbsp. grated Parmesan cheese
2 Tbsp. thinly sliced fresh basil leaves
2 Tbsp. chopped walnuts
1 Tbsp. Italian seasoned dry bread crumbs
  • Preheat oven to 425°.
  • Combine Sauce with water in 1-1/2-quart casserole. Add gnocchi, 1/2 cup mozzarella, 2 tablespoons Parmesan and 1 tablespoon basil. Top with remaining cheeses, walnuts and bread crumbs. Bake uncovered 12 minutes or until bubbling. Sprinkle with remaining basil.

No comments:

Post a Comment

What do you have to say?