Baked Gnocchi With Two Cheeses Walnuts Recipe

Ingredients

1 pouch Bertolli® Premium Champignon and Portobello Mushroom Pasta Sauce

1/2 cup water

8 ounces fresh or thawed frozen gnocchi

1 cup shredded mozzarella cheese (about 4 oz.)

4 Tbsp. grated Parmesan cheese

2 Tbsp. thinly sliced fresh basil leaves

2 Tbsp. chopped walnuts

1 Tbsp. Italian seasoned dry bread crumbs

Preparation

Preheat oven to 425°.

In 1-1/2-quart casserole, combine Sauce with water. Add gnocchi, 1/2 cup mozzarella, 2 tablespoons Parmesan and 1 tablespoon basil. Top with remaining cheeses, walnuts and bread crumbs. Bake uncovered 12 minutes or until bubbling. Sprinkle with remaining basil.