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Thursday, March 6, 2014

Baked Gnocchi with Ricotta


This recipe is so simple, and so good, that I’ve actually made it a few times since then. The first time I made it, I didn’t have any Parmesan on hand, and it was ok, but I definitely think this recipe needs it. And do you remember the 30-Minute Marinara I shared a little while back? I had made a big batch of that and froze it in 1 cup portions. I just pulled out one of those portions and thawed it out for this recipe. It worked perfectly, was full of flavor, and dinner was on the table in less than 30 minutes. Can’t beat that!

INGREDIENTS




  • 1 package gnocchi (16 oz)

  • 1 cup marinara

  • 3/4 cup ricotta cheese

  • 1/4 cup grated parmesan

  • chopped parsley


INSTRUCTIONS




  1. Preheat the broiler.

  2. Bring a large pot of salted water to a boil. Cook the gnocchi according to package directions. Drain.

  3. Place the gnocchi in the bottom of a 2 quart baking dish. Pour the marinara over the top. Dollop the ricotta over the top, then sprinkle with parmesan. Place under the broiler until the cheese is melted and heated through, about 5 minutes. Top with parsley before serving.


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