Ingredients
24ozgnocchi,refrigerated
2cupstomato basil marinara sauce,preferably Rao’s, divided
3tbspheavy cream
1⅓cupsgrape tomatoes
8ozfresh mozzarella,cut into 6 to 8 slices, or 2 cups shredded block mozzarella
2tbspfresh basil,torn or whole small leaves, for garnish
Preparation
Preheat the oven to 375 degrees F. Spray a medium casserole dish with non-stick cooking spray.
Pour 1 cup of the sauce into baking dish and tilt the dish to spread. Drizzle in 3 tablespoons of heavy cream and stir. Add half of the tomatoes.
Bring a large pot of unsalted water to a boil. Cook the gnocchi about ⅓ shy of the time listed on the package.
Drain the gnocchi well, then immediately transfer to baking dish and spread out. Sprinkle in the remaining tomatoes, then pour the remaining 1 cup pf sauce evenly over top. Top with mozzarella cheese.
Bake in the oven for about 10 to 12 minutes, until sauce is bubbling.
Garnish with basil and serve warm. Enjoy!
