1/2 cup grated Manchego (Mexican melting cheese) or Muenster cheese
1/2 bunch fresh cilantro, washed and chopped
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.
c.1997, M.S. Milliken & S. Feniger, all rights reserved