Baked Roman Asiago Gnocchi Sorrento

directions

• 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.