Gnocchi in Creamy Red Salsa
An easy "al forno" (from the oven) baked gnocchi recipe with a spicy rosé gnocchi sauce and Manchego cheese. On the table in 20 minutes, simple and delicious.
Yield
2 servingsPrep
5 minCook
15 minReady
20 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | pound |
pasta, gnocchi
cooked, ready-made, store bought (or homemade) |
* |
| 2 | cups |
salsa
tomato |
|
| ½ | cup |
heavy whipping cream
or 10% MF (half and half) |
|
| ½ | cup |
manchego cheese
grated |
*
|
| ¼ | cup |
cilantro
washed and chopped, for garnish |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | x |
pasta, gnocchi
cooked, ready-made, store bought (or homemade) |
* |
| 473 | ml |
salsa
tomato |
|
| 118 | ml |
heavy whipping cream
or 10% MF (half and half) |
|
| 118 | ml |
manchego cheese
grated |
*
|
| 0.5 | bunch |
cilantro
washed and chopped, for garnish |
|
Directions
Preheat oven to 400℉ (200℃) F. Bring the salsa and cream to the boil in medium ovenproof skillet or casserole. Add the cheese (reserve some cheese for serving) and the cooked gnocchi. Return to the boil and transfer to the oven.
Bake until the sauce thickens and is bubbly and slight crust forms on top, about 7 minutes.
Garnish with reserved cheese, chopped cilantro and serve immediately.
