Casseroles need not be an all-day affair to make and bake. Here's a quick one for any busy night.
Ingredients
- 2 pkg (each 500 g) fresh gnocchi
- 1 tbsp (15 mL) butter, melted
- 6 oz (175 g) Gorgonzola cheese, crumbled, or Fontina cheese, cubed
- 1 can (28 oz/796 mL) diced tomatoes
- 1/4 tsp (1mL) pepper
- 1/4 cup (50 mL) grated Parmesan cheese
- 1/4 cup (50 mL) chopped fresh parsley
Steps
- In large pot of boiling salted water, cook gnocchi until tender, about 6 minutes; drain and return to pot.
- Add butter, Gorgonzola cheese, tomatoes and pepper; stir to coat. Pour into 10-cup (2.5 L) casserole dish; sprinkle with Parmesan and parsley. (Make-ahead: Cover and refrigerate for up to 8 hours.)
- Bake, uncovered, in 400°F (200°C) oven until bubbly, about 45 minutes.
