Gnocchi Four Cheese Bake Recipe

No Photo

Have you made this?

 Share your own photo!

Gnocchi Four Cheese Bake

Carolyn Haas


I had a coupon for this sauce but didn't know what to do with it, so I checked out the Classico website and found this recipe. Didn't want to lose it!!

☆☆☆☆☆ 0 votes
20 Min
5 Min


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.

About this Recipe

Course/Dish: Pasta
Main Ingredient: Pasta
Regional Style: Italian
Other Tag: Quick & Easy