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Recipe courtesy of Mary Sue Milliken and Susan Feniger

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Yield:: six appetizers or four entrees

Level:: Easy

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

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.

My Private Notes

Name: Gnocchi in Creamy Red Salsa
Yield: six appetizers or four entrees
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