Cheesy Baked Gnocchi
7 Review(s)
1 Hr 5 Min
Prep : 20 Min Cook: 45 Min
A simple, hearty dish with the creamy cheesiness of PHILADELPHIA. No need to cook the gnocchi first, just mix and bake.
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8 Servings
Original recipe yields 8 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
1
2 Tbsp. extra virgin olive oil
2
1 large onion, chopped
3
4 cloves garlic, minced
4
1 jar (680 mL) tomato purée (passata)
5
1 Tbsp. brown sugar
6
1/4 tsp. crushed red pepper
7
1-1/2 cups Touch of Philadelphia Shredded Creamy Mozza Cheese, divided
8
2 pkg. (500 g each) potato gnocchi, uncooked
9
1/3 cup chopped fresh basil, divided
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How do I make it ?
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Step 1
Heat oven to 375ºF. Step 2
Heat oil in large skillet on medium-high heat. Add onions and garlic; cook and stir 5 min. or until onions are crisp-tender. Add tomato purée, sugar and crushed pepper; cook and stir 2 to 3 min. or until heated through. Add 3/4 cup cheese, gnocchi and 1/4 cup basil; cook and stir 2 min. or until cheese is melted and gnocchi is heated through, stirring frequently. Step 3
Spoon into 2-L casserole dish sprayed with cooking spray; cover. Step 4
Bake 45 min. or until heated through, uncovering and topping with remaining cheese for the last 10 min. Garnish with remaining basil. Kraft Kitchen Tips!
Serving Suggestion
Serve with a crisp mixed green salad tossed with your favourite Kraft Dressing.
Nutrition
Calories
340
Calories From Fat
0
% Daily Value
Fat 9 g
Saturated fat 3.5 g
18 %
Cholesterol 15 mg
Sodium 520 mg
22 %
Carbohydrate 58 g
Fibre 4 g
Sugars 7 g
Protein 11 g
Vitamin A
10 %
Vitamin C
20 %
Calcium
15 %
Iron
15 %
Servings
8 servings, 1 cup (250 mL) each
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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