Baked Gnocchi in Tomato Gorgonzola Sauce
Casseroles need not be an all-day affair to make and bake. Here's a quick one for any busy night.
Servings: 6 to 8
Ingredients:
| Nutritional Info | |
| Per each of 8 servings: about | - |
| cal | 406 |
| pro | 13 g |
| total fat | 10 g |
| sat. fat | 6 g |
| carb | 68 g |
| fibre | 6 g |
| chol | 28 mg |
| sodium | 1.053 mg |
| % RDI: | - |
| calcium | 21% |
| iron | 13% |
| vit A | 15% |
| vit C | 113% |
| folate | 19% |
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2 pkg (each 500 g) fresh gnocchi
1 tbsp (15 mL) butter, melted
6 oz (175 g) gorgonzola cheese, crumbled, or fontina cheese, cubed
1 can (28 oz/796 mL) diced tomatoes
1/4 tsp (1mL) pepper
1/4 cup (50 mL) grated parmesan cheese
1/4 cup (50 mL) chopped fresh parsley
Preparation:
In large pot of boiling salted water, cook gnocchi until tender, about 6 minutes; drain and return to pot.
Add butter, Gorgonzola cheese, tomatoes and pepper; stir to coat. Pour into 10-cup (2.5 L) casserole dish; sprinkle with Parmesan and parsley. (Make-ahead: Cover and refrigerate for up to 8 hours.)
Bake, uncovered, in 400°F (200°C) oven until bubbly, about 45 minutes.
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