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Gnocchi with Creamy Tomato Sauce

Makes: 6 servings
Prep 15 mins Cook 8 mins
Gnocchi with Creamy Tomato Sauce
  • 2 17 1/2 ounce packages  potato gnocchi (such as De Cecco)
  • 1  tablespoon  olive oil
  • 3  cups  sliced button mushrooms
  • 1/2  teaspoon  salt
  • 1/2  teaspoon  ground black pepper
  • 1 1/4  cups  no-salt-added tomato sauce
  • 1 1/4  cups  frozen peas, thawed
  • 1  teaspoon  dried basil
  • 1/2  cup  ricotta cheese
  •  Shaved Parmesan cheese (optional)
  •  Small fresh basil leaves (optional)

1. Bring a large pot of salted water to boiling. Add gnocchi; cook about 2 minutes or until gnocchi rise to the top of water. Using a slotted spoon, remove gnocchi and place in a large bowl.

2. Meanwhile, in a large nonstick skillet heat olive oil over medium-high heat. Add mushrooms to skillet; sprinkle with 1/4 teaspoon of the salt and 1/4 teaspoon of the pepper. Cook for 3 minutes.

3. Add tomato sauce, peas, and the 1 teaspoon dried basil to mushrooms in skillet. Reduce heat to medium; simmer for 5 minutes. Stir in ricotta cheese, the remaining 1/4 teaspoon salt, and the remaining 1/4 teaspoon pepper; pour over gnocchi. Stir to combine. Ladle into bowls. If desired, top with shaved Parmesan and fresh basil.

Nutrition Facts (Gnocchi with Creamy Tomato Sauce)
  • Servings Per Recipe 6,
  • cal. (kcal) 365,
  • Fat, total (g) 6,
  • chol. (mg) 11,
  • sat. fat (g) 2,
  • carb. (g) 69,
  • fiber (g) 5,
  • pro. (g) 10,
  • sodium (mg) 825,
  • Mark as Free Exchange () 0,
  • Percent Daily Values are based on a 2,000 calorie diet

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