Baked Gnocchi in Tomato Gorgonzola Sauce

Author: Canadian Living

Casseroles need not be an all-day affair to make and bake. Here's a quick one for any busy night.

  • Portion size 8 servings

Ingredients

  • 2 pkg fresh gnocchi
  • 1 tablespoon butter melted
  • 6 oz gorgonzola cheese crumbled or cubed
  • 6 oz fontina cheese crumbled or cubed
  • 1 can diced tomatoes
  • 1/4 teaspoon pepper
  • 1/4 cup grated Parmesan cheese
  • 1/4 cup chopped fresh parsley

Method

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.

Nutritional facts <b>Per each of 8 servings:</b> about

  • Sodium 1053 mg
  • Protein 13 g
  • Calories 406.0
  • Total fat 10 g
  • Cholesterol 28 mg
  • Saturated fat 6 g
  • Total carbohydrate 68 g

%RDI

  • Iron 13.0
  • Fibre 0.0
  • Folate 19.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 21.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 15.0
  • Vitamin C 113.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Baked Gnocchi in Tomato Gorgonzola Sauce