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Dairy
Easy
40 Minutes
Diets 
This dairy indulgence is gnocchi at its best. The tomato cream sauce is one of the best gnocchi sauces we’ve come across.
1 (16-ounce) package Bartenura Gnocchi
1 medium onion, diced small
1/2 teaspoon salt
1 and 1/2 cups Tuscanini Marinara Sauce
2 tablespoons brown sugar
3/4 cup half and half
Parmesan cheese, for garnish
Bring a large pot of salted water to a boil and cook the gnocchi according to the package directions. Drain, reserving half a cup of the salted water.
In a large skillet, add the olive oil over medium heat.
Add in the diced onion and salt, and sauté for three to five minutes until soft and translucent.
Add the marinara sauce and sugar, and stir till heated through and mixed well.
Reduce the heat to low and add in the half and half. Stir until combined.
Add the cooked gnocchi plus reserved water to the skillet. Stir to mix well.
Pour the gnocchi into the baking dish/dishes. Sprinkle with Parmesan cheese. Bake for 10 minutes.
Preheat your oven to 375 degrees Fahrenheit and grease an eight- by eight-inch pan or four ramekins with baking spray.
Sponsored by Bartenura
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Made this with spiral pasta instead of gnochi and added a little shredded cheese and it was delicious.
Brown sugar Does this taste sweet from the sugar or it just takes away the acidity?
It shouldn’t be very sweet, it’s only 2 tablespoons so it’ll just take away the acidity. If you’re nervous about the sweetness then you can also use 1 tablespoon of sugar instead of 2.