A picture of Gnocchi Marinara.

Gnocchi Marinara

Michael Sullivan @cook_13549314

I find it is best to bake in a cast iron skillet or Dutch oven without a lid. The foil helps make the cheese gooey and the extra time without foil adds a slightly crunchy layer on top.

I find it is best to bake in a cast iron skillet or Dutch oven without a lid. The foil helps make the cheese gooey and the extra time without foil adds a slightly crunchy layer on top.

Gnocchi Marinara

Michael Sullivan @cook_13549314

I find it is best to bake in a cast iron skillet or Dutch oven without a lid. The foil helps make the cheese gooey and the extra time without foil adds a slightly crunchy layer on top.

I find it is best to bake in a cast iron skillet or Dutch oven without a lid. The foil helps make the cheese gooey and the extra time without foil adds a slightly crunchy layer on top.

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Ingredients

1 PackageGnocchi
1Fresh Mozzerella Lump
1 BagShredded Mozzerella
1/2 CupChopped Fresh Basil
1/4 JarNewman's Own Marinara
2 TablespoonsSalt

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Steps

1

Add salt and gnocchi to boiling water
2

When gnocchi floats to top, remove with a slotted spoon
3

Chop fresh basil and add to gnocchi in a dry pan
4

Add marinara
5

Add fresh mozzerella and cover with shredded mozzerella
6

Bake for 10 minutes at 450°F with foil cover
7

Remove foil and bake additional 5 minutes

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Cooksnaps

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Michael Sullivan

Michael Sullivan @cook_13549314

on August 01, 2018 02:05

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