Baked Gnocchi with Tomato-Basil Sauce

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  • Makes: 6 servings
  • Prep: 15 mins
  • Chill: 30 mins
  • Bake: 25 mins 425°F

Baked Gnocchi with Tomato-Basil Sauce

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Directions

  1. In a medium saucepan heat 2 cups of the milk until boiling. Combine remaining milk, semolina or farina, salt, and nutmeg; pour into boiling milk mixture, stirring constantly. Cook and stir about 5 minutes or until very thick. Remove from heat. Stir about 1 cup of the hot mixture into the eggs; return to mixture in pan. Cook and stir 2 minutes more; remove from heat. Stir in half of the cheese. Line a 13x9x2-inch baking pan with foil so foil extends over edges; spray with nonstick cooking spray. Pour mixture into pan, spreading evenly Cover and chill for at least 30 minutes or until firm.
  2. Using foil, lift semolina mixture from pan to a cutting board. With 2-inch round cutter, cut semolina mixture into circles. Overlap circles in a greased 13x9x2-inch baking pan. Place the remaining pieces around edges. Brush lightly with oil; sprinkle with the remaining cheese. Bake in a 425 degree F oven for 25 to 30 minutes or until golden brown.
  3. Meanwhile for the Tomato-Basil Sauce, in a medium saucepan cook 1/2 cup finely chopped onion and 2 cloves garlic, minced, in small amount of water until onion is tender. Drain off water. Stir in 4 cups peeled, seeded, and chopped ripe tomatoes (3 pounds),* 1/4 teaspoon salt, and 1/8 teaspoon pepper. Bring to boiling; reduce heat. Boil gently, uncovered, for 35 minutes, or until slightly thickened. Stir in 1/4 cup snipped fresh basil or 1-1/2 teaspoons dried basil, crushed. Cook about 5 minutes more or until of desired consistency. Serve over gnocchi or hot cooked pasta.

From the Test Kitchen

*

Two 14-1/2-ounce cans of whole Italian-style tomatoes, undrained and cut up, can be substituted for the fresh tomatoes. Decrease the salt to 1/8 teaspoon and cook the mixture only 18 to 20 minutes before adding basil.

Instead of preparing the tomato basil sauce, use 2-1/2 cups purchased spaghetti sauce instead.

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Nutrition Facts (Baked Gnocchi with Tomato-Basil Sauce)

  • Per serving:
  • 237 kcal ,
  • 7 g fat
  • (1 g sat. fat ,
  • 80 mg chol. ,
  • 382 mg sodium ,
  • 30 g carb. ,
  • 2 g fiber ,
  • 14 g pro.
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