Gnocchi in Creamy Red Salsa

Name: Gnocchi in Creamy Red Salsa
Yield: six appetizers or four entrees
Cuisine: mexican
Ingredients: Finished Gnocchi cooked as above; 2 cups Red Tomato Salsa; 1/2 cup crema, creme fraiche, or sour cream; 1/2 cup grated Manchego (Mexican melting cheese) or Muenster cheese; 1/2 bunch fresh cilantro, washed and chopped

Recipe courtesy of Mary Sue Milliken and Susan Feniger

Watch how to make this recipe.

Gnocchi in Creamy Red Salsa

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Level: Easy

Yield: six appetizers or four entrees

Level: Easy

Yield: six appetizers or four entrees

Ingredients

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Finished Gnocchi cooked as above

2 cups Red Tomato Salsa

1/2 cup crema, creme fraiche, or sour cream

1/2 cup grated Manchego (Mexican melting cheese) or Muenster cheese

1/2 bunch fresh cilantro, washed and chopped

Directions

Bring salsa and cream to boil in medium ovenproof skillet or casserole. Add cheese and gnocchi. Return to a boil and transfer to oven. Bake until sauce thickens and is bubbly and a slight crust forms on top, about 7 minutes. Garnish with cilantro and serve immediately.

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Gnocchi in Creamy Red Salsa

Gnocchi in Creamy Red Salsa

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