Casseroles need not be an all-day affair to make and bake. Here's a quick one for any busy night.
- Portion size 8 servings
Ingredients
Method
In large pot of boiling salted water, cook gnocchi until tender, about 6 minutes; drain and return to pot.
Add butter, Gorgonzola cheese, tomatoes and pepper; stir to coat. Pour into 10-cup (2.5 L) casserole dish; sprinkle with Parmesan and parsley. (Make-ahead: Cover and refrigerate for up to 8 hours.)
Bake, uncovered, in 400°F (200°C) oven until bubbly, about 45 minutes.
Nutritional facts <b>Per each of 8 servings:</b> about
- Sodium 1053 mg
- Protein 13 g
- Calories 406.0
- Total fat 10 g
- Cholesterol 28 mg
- Saturated fat 6 g
- Total carbohydrate 68 g
%RDI
- Iron 13.0
- Folate 19.0
- Calcium 21.0
- Vitamin A 15.0
- Vitamin C 113.0
