Heat olive oil in a saucepan and cook the onion, garlic, and mushrooms until soft.
Add the diced tomatoes and cook for 5 minutes.
Add the basil, salt and pepper.
Cook the Gnocchi as directed on package. Drain well. Toss the Gnocchi with the sauce and sprinkle with the parmesan cheese and Mozzarella cheese.
Put under the broiler to melt the cheese. Enjoy!
In 12-inch skillet, heat oil with garlic over medium heat. Add turkey in single layer; sprinkle with pepper flakes.
Cook 4 minutes and turn.
Spoon pizza sauce evenly over turkey.
Top with 6 Cheese Italian Recipe Blend.
Cook over low heat about 3 minutes more or until turkey is cooked through and cheese is melted. Makes 4 servings.
Cook the Gnocchi:
Bring
uck. Divide the Butternut Squash Gnocchi among plates. Top with the
Beat eggs and Ricotta cheese.
Add flour to make a soft firm dough.
Roll small pieces of dough and shape over a cheese grater. Place thumb on dough and roll forward.
Place gnocchi in a large pan of boiling water.
Cook about 20 minutes or until tender. Serve with your favorite tomato-meat sauce and sprinkle with grated cheese.
Recipe may be doubled.
Gnocchi freezes well.
our finger to form your gnocchi.
(HINT: USE THE SMALL
n the tomato paste and Italian herbs. Pour in the vegetable
uart baking dish.
Cook gnocchi per package directions, but remove
Preheat oven to 350.
In a large skillet, crumble and brown sausage until cooked through.
Drain.
Meanwhile, cook gnocchi according to package directions.
In a large, oven-proof casserole dish, combine sausage, gnocchi, pasta sauce, half the cheese and half the Italian seasoning.
Bake casserole approx. 25 minutes, or until heated through.
Top with remaining cheese and sprinkle with remaining Italian seasoning and bake another 10 minutes or until the cheese is melted.
ntil smooth.
To make gnocchi, put potato puree in a
TO COOK GNOCCHI Bring a large pan of
hose are cooking take your Italian sausage and crumble into hot
nd 1 1/2 teaspoons Italian seasoning; cook until the garlic
but I used store bought Italian seasoned bread crumbs which saved
bout 3/4 of the Italian cheese blend until melted; reserve
ope into 1/2-inch gnocchi. Transfer gnocchi to a baking sheet
easpoons to make oval-shaped gnocchi of about 1/2 teaspoon
ntil sauce thickens.
Cook gnocchi in a large saucepan of
killet; add spinach, tomatoes, and gnocchi. Cook over medium heat until
nd simmer gently until the gnocchi are ready.
When the