Gnocchi Four Cheese Bake
Recipe - Lyndale Liquor
Gnocchi Four Cheese Bake
Prep Time30 Minutes
Servings4
Cook Time30 Minutes
Ingredients
1 jar (15 oz.) Classico® Four Cheese Tomato Cream Pasta Sauce
2 tbsp butter, salted
1 shallot, finely diced (or 1 small onion)
1 clove garlic, finely diced
4 oz. pancetta, cubed
1/2 cup frozen peas
1 package (16 oz.) gnocchi pasta
1/2 cup Mozzarella cheese, shredded
Salt, to taste
Pepper, to taste
Directions
- In large skillet, melt butter over medium heat. Add shallot and garlic and cook until softened, about 3-4 minutes. Add pancetta and cook until lightly browned. Season with salt and pepper. Slowly stir Classico® Four Cheese Tomato Cream Sauce into skillet and add peas. Simmer for 2 minutes.
- Bring large pot of salted water to a boil. Cook gnocchi until they start to float. Remove gnocchi with a slotted spoon and add to sauce. Stir gently to ensure all gnocchi are covered in sauce.
- Transfer gnocchi and sauce into a 9x9 baking dish and top with mozzarella. Place in oven and broil until cheese is melted and begins to brown, about 3 minutes. Remove from oven and rest for 2 minutes before serving.
30 minutes
Prep Time
30 minutes
Cook Time
4
Servings
Shop Ingredients
Makes 4 servings
Directions
- In large skillet, melt butter over medium heat. Add shallot and garlic and cook until softened, about 3-4 minutes. Add pancetta and cook until lightly browned. Season with salt and pepper. Slowly stir Classico® Four Cheese Tomato Cream Sauce into skillet and add peas. Simmer for 2 minutes.
- Bring large pot of salted water to a boil. Cook gnocchi until they start to float. Remove gnocchi with a slotted spoon and add to sauce. Stir gently to ensure all gnocchi are covered in sauce.
- Transfer gnocchi and sauce into a 9x9 baking dish and top with mozzarella. Place in oven and broil until cheese is melted and begins to brown, about 3 minutes. Remove from oven and rest for 2 minutes before serving.