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Baked Gnocchi with Two Cheese & Walnuts

Prep time 10 mins
Cook time 20 mins
Yield 2 servings

Ingredients

  • 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 tablespoons grated Parmesan cheese
  • 2 tablespoons thinly sliced fresh basil leaves
  • 2 tablespoons chopped walnuts
  • 1 tablespoon Italian seasoned dry bread crumbs

How to Make It

  1. Preheat oven to 425°.

    In 1 1/2-quart casserole, combine Sauce with water. 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.