Gnocchi Four Cheese Bake
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- 15 oz
- jar classico® four cheese tomato cream pasta sauce (or favorite alfredo sauce)
- 2 Tbsp
- butter, salted
- shallot, chopped (or small onion)
- 1 clove
- garlic, minced
- 4 oz
- pancetta, diced
- 1/2 c
- frozen peas
- 16 oz
- 1/2 c
- mozzarella cheese, shredded
- salt and pepper to taste
1In large skillet, melt butter over medium heat. Add shallot and garlic and cook until softened, about 3-4 minutes. Add pancetta and cook until lightly browned. Season with salt and pepper.
2Slowly stir jar of sauce into skillet and add peas. Simmer for 2 minutes.
3Bring large pot of salted water to a boil. Cook gnocchi until they start to float. Remove gnocchi with a slotted spoon and add to sauce. Stir gently to ensure all gnocchi are covered in sauce.
4Transfer gnocchi and sauce into 9x9 baking dish and top with mozzarella.
5Place in oven and broil until cheese is melted and begins to brown, about 3 minutes.
Remove from oven and rest for 2 minutes before serving.