Cheesy Tomato Gnocchi

Topped with tangy green apple, sweet fig jam and savoury prosciutto, these appetizer bites with crowd-pleasing Cracker Barrel Medium Cheddar and Ritz Crackers are perfect for gathering and celebrating.

  • 18
    Ingredients
  • 55
    Minutes
  • 4
    Servings

Ingredients

Cheesy Tomato Sauce:

  • 2 tbsp (30 mL) olive oil
  • 1/2 cup (125 mL) diced onion
  • 1 tbsp (15 mL) finely chopped fresh rosemary
  • 2 cloves garlic, minced
  • 1 pkg (340 g) cherry tomatoes
  • 1/2 tsp (2 mL) salt
  • 1/4 tsp (1 mL) black pepper
  • 1/4 cup (60 mL) tomato paste
  • 1/2 cup (125 mL) plant-based cream
  • 200 g (half a 400-g block) Cracker Barrel Lactose Free Cheese – Old Cheddar, cut into small cubes
  • 2 tbsp (30 mL) finely chopped fresh basil

Gnocchi Bake:

  • 3 tbsp (45 mL) olive oil
  • 1 pkg (500 g) skillet gnocchi
  • 4 cups (1 L) trimmed and sliced kale
  • 1/4 tsp (1 mL) salt
  • 1/4 tsp (1 mL) black pepper
  • 200 g (half a 400-g block) Cracker Barrel Lactose Free Shredded Cheese – Old Cheddar, cut into small cubes
  • 2 tbsp (30 mL) fresh basil, torn

Directions

  1. Cheesy Tomato Sauce: Preheat oven to 425°F (220°C).
  2. In medium saucepan set over medium heat, heat oil. Cook onion, rosemary and garlic, stirring occasionally, for 3 to 5 minutes or until starting to soften. Add tomatoes, salt and pepper. Cook, stirring occasionally, for 5 to 6 minutes or until tomatoes are starting to blister. Stir in tomato paste. Cook for 1 minute. Whisk in cream; bring to a boil. Cook, stirring occasionally, for 3 to 5 minutes or until flavours are married. Reduce heat low. Stir in cheese until melted. Remove from heat and stir in basil.
  3. Gnocchi Bake: Meanwhile, in large cast-iron skillet set over medium-high heat, heat oil. Cook gnocchi, stirring occasionally, for 5 to 8 minutes or until starting to brown and crisp. Add kale, salt and pepper. Cook, stirring occasionally, for 2 to 3 minutes or until kale is starting to wilt. Stir in cheesy tomato sauce. Sprinkle with remaining cubed cheese.
  4. Bake for 10 to 15 minutes or until golden brown and bubbling. Garnish with torn basil.

Tips:

If you can’t find skillet-style gnocchi, prepare traditional gnocchi according to package directions, blanching and draining before searing as needed.

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