Today's lunch at the Saucery we're cooking up a super easy vegetarian recipe we call Gnocchi Tomato Bake! We will be using our Rustic Marinara sauce in addition to a pint of fresh and local cherry tomatoes from Kernan Farms to make this simple 30-minute meal burst with big tomato flavor!

It takes just a few minutes to prep, and it all goes in a small roasting dish for 10-15 minutes and done! The gnocchi doesn’t even have to be boiled since it cooks in the sauce while in the oven. Brilliant and delicious!

SERVES 4-6

INGREDIENTS

1 (26oz) jar Rustic Marinara
1 lb gnocchi (uncooked)
1 lb (low moisture) mozzarella
1 pt cherry or grape tomatoes
2 cups fresh spinach
1 tbsp extra virgin olive oil
sea salt to taste

PREPARATION

Preheat oven to 400º F. Crean all fresh ingredients. Roughly chop and stem spinach. Chop the mozzarella into 1/4-inch pieces.

Heat the olive oil in a medium pan and toss the tomatoes until blistered. Help them open with the back of your wooden spoon. Toss in the spinach and cover for 1-2 minutes to soften.

Add the jar of Rustic Marinara to the pan and stir until bubbling and heated through. Gently mix in the uncooked gnocchi. Add half of the chopped mozzarella to the pan. Reserve the rest.

Remove pan from heat and pour everything into your baking dish. Top with remaining mozzarella. Bake for 10-15 minutes, or until the cheese is melted, slightly browning and the sauce is bubbling.

Remove from the oven and allow the dish to cool slightly. But not completely, so you will still get that stretchy cheesy goodness when serving. Enjoy!