Creamy Rosa Caprese Gnocchi with Blistered Tomatoes A delightful addition to any date night, this savory potato gnocchi generously covered with creamy Rosa sauce and juicy tomatoes is so good, you’ll take time to enjoy every mouth-watering bite. If you like a bit of spice, the Calabrian chile oil adds a unique, smoky, spicy kick to any dish. Tip: Save time in the kitchen and spend more time with your family by starting with ready-to-cook potato gnocchi; usually found in the dry pasta aisle of the grocery store. 8 Servings 5 minutesPrep Time 20 minutesCook Time print Ingredients Directions Ingredients 3 tbps Bertolli® Organic Extra Virgin Olive Oil Rich Taste, divided 2 packages (16 ounce each) ready-to-cook potato gnocchi 2 pints multi-color grape tomatoes, halved 3 cloves garlic, thinly sliced 1 jar (15 ounces) Bertolli® Alfredo with Aged Parmesan Cheese Sauce 1 jar (24 ounces) Bertolli® Traditional Marinara with Italian Herbs & Fresh Garlic Sauce 3 cups packed baby spinach leaves 8 ounces mini fresh mozzarella balls, (pearls) 1/2 cup grated Parmigiano-Reggiano cheese 1/4 cup fresh basil leaves, torn 2 tbsp Calabrian chili oil, (optional) Directions Step 1: Heat 2 tablespoons olive oil in a deep 12-inch nonstick skillet on medium-high heat. Gently separate gnocchi and add to pan; stir gently to coat with oil. Cook, undisturbed, 4-6 min. or until bottoms are golden brown. Toss, cook an additional 2-3 min. or until browned on both sides. Transfer to baking sheet or large platter. Step 2: Heat remaining olive oil in same skillet on medium-high heat. Add tomatoes and garlic. Cook 2-3 min. or until tomatoes begin to shrivel and blister. Add both sauces and spinach to skillet; stir until spinach is wilted. Step 3: Return gnocchi to skillet. Reduce heat to medium. Add cheeses; cook 1-2 min. or until heated through. Serve immediately, topped with basil and chili oil. Tips: Ready-to-cook potato gnocchi is usually sold in the dry pasta aisle of the grocery store. Calabrian chiles are Italian in origin, and the oil adds a unique, smoky, spicy kick to any dish. A good substitute would be a combination of extra virgin olive oil with ground hot Hungarian paprika or red pepper flakes to taste. If mini fresh Mozzarella pearls are unavailable, cut large fresh mozzarella into ½-inch pieces. Share This Recipe Share How To Sending Thank you! Your email was sent.Send another! Send More Enter your name* Recipient Name* Recipient Email Address* Enter your message here Hey! Thought you might like to learn how to do this from Bertolli. * Required field Send How To Related How To's & Recipes 15-Minute Chicken Margherita Get Cooking Tuscan Table Fall Get Cooking Spicy Tuscan Rigatoni with Sausage & Mushrooms Get Cooking Antipasto Tray Get Cooking Alfredo Florentine Lasagna Get Cooking Marinade Ratio Get Cooking
