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  • 1 package Perfect Pasta Asiago Stuffed Gnocchi
  • 3 Tbsp. Unsalted Butter
  • 1 Tbsp. Flour
  • 1 1/2 cups Tomato Puree
  • 1/2 cup Heavy Cream
  • 1 Tbsp. Chopped Parsley
  • 1 cup Grated Parmesan Cheese
  • Salt and Pepper to Taste


  • In a medium sauce pot on medium high heat, melt 1 tablespoon butter and whisk in the flour, continuously stirring to create a roux.
  • Add the tomato puree, heavy cream and half of the parmesan cheese. Let come to a simmer, season with salt and pepper and puree with hand stick blender. Reduce the heat to low and set aside .
  • In a non-stick sauté pan on medium high, melt the remaining butter and sauté the Perfect Pasta Asiago Cheese Stuffed Gnocchi carefully for 4 to 5 minutes, gently browning.
  • Coat the browned gnocchi with the tomato cream sauce and place in an oven proof ceramic baking dish. Top with chopped parsley and parmesan cheese. Place under the broiler for 5 to 6 minutes, or until golden brown. Serve immediately. For food safety, Perfect Pasta Asiago Cheese Stuffed Gnocchi must be cooked to an internal temperature of 165 degrees Fahrenheit for at least 15 seconds.

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