Recipe courtesy of Mary Sue Milliken and Susan Feniger

Gnocchi in Creamy Red Salsa

  • Level: Easy
  • Yield: six appetizers or four entrees
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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


  1. 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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