Ingredients
- 2 pkgs Anna Potato Gnocchi (17.6 oz)
- 1 jar Cento Marinated Portobello Mushrooms with Roasted Red Peppers (12 oz)
- 1/4 cup Cento Extra Large Pitted Black Olives, sliced
- 2 jars Cento Naples-Style Pizza Sauce (12 oz)
- 1/2 tsp Cento Garlic Powder
- 1/2 tsp Cento Crushed Red Pepper
- 1 tsp Cento Italian Seasoning
- 1/4 cup Fresh Basil Leaves, chopped
- 8 oz Feta Cheese
- 1 cup Mozzarella Cheese, shredded
- 1/2 cup Parmesan Cheese
Directions
Preheat oven to 375°F. In a baking dish, combine gnocchi, pizza sauce, black olives, mushrooms, and peppers. Season with garlic powder, crushed red pepper, and Italian seasoning. Add crumbled feta and grated parmesan, then mix until evenly combined. Top with shredded mozzarella and bake uncovered for 20â-25 minutes, or until the cheese is bubbly and golden. Garnish with fresh basil before serving. Serves 4â-6.
