Baked Gnocchi with Two Cheeses and Walnuts

Ingredients:

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

Directions:

• 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.