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
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.
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