Gnocchi, little morsels of comforting potato goodness. An awesome side dish and so versatile.
1 package gnocchi
1 jar (8 ounce) sun dried tomato pesto (I like Classico)
3/4 finely grated Parmesan cheese
1 cup shredded mozzarella cheese
Extra virgin olive oil
Preheat the oven to 350 degrees F.
Bring 2 quarts of salted water to a boil, add 1-1/2 tablespoons Kosher salt to the boiling water, then add gnocchi. Return the water to a boil. Cook gnocchi for 3 to 4 minutes drain.
Spray a casserole dish with non-stick cooking spray.
In a separate bowl, combine the gnocchi, sun-dried tomato pesto, half of the Parmesan cheese and a drizzle of extra virgin olive oil. Turn in to prepared casserole dish and top with the mozzarella cheese and remaining Parmesan cheese.
Bake on the preheated 350 degree F oven for 20 minutes.
My family devoured this cheesy goodness!