Cheesy Baked Gnocchi

By carol gorman

Ingredients

• 2 Tbsp. extra virgin olive oil
• 1 large onion, chopped
• 4 cloves garlic, minced
• 1 jar (680 mL) tomato purée (passata)
• 1 Tbsp. brown sugar
• 1/4 tsp. crushed red pepper
• 1-1/2 cups Kraft Creamy Mozza Shredded Cheese with a Touch of Philadelphia, divided
• 2 pkg. (500 g each) potato gnocchi, uncooked
• 1/3 cup chopped fresh basil, divided

Preparation

Step 1

Heat oven to 375ºF.

Heat oil in large skillet on medium-high heat. Add onions and garlic; cook and stir 5 min. or until onions are crisp-tender. Add tomato purée, sugar and crushed pepper; cook and stir 2 to 3 min. or until heated through. Add 3/4 cup cheese, gnocchi and 1/4 cup basil; cook and stir 2 min. or until cheese is melted and gnocchi is heated through, stirring frequently.

Spoon into 2-L casserole dish sprayed with cooking spray; cover.

Bake 45 min. or until heated through, uncovering and topping with remaining cheese for the last 10 min. Garnish with remaining basil.