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Baked Gnocchi in Tomato Gorgonzola Sauce




Source of Recipe


By The Canadian Living Test Kitchen


List of Ingredients




� 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


Recipe



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.