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Ingredients
US|METRIC
8 SERVINGS
- 3 Tbsp. Bertolli® Extra Virgin Olive Oil (Organic)
- 2 pkg. potato gnocchi (16-oz each ready-to-cook)
- 2 pt. grape tomatoes (multi-color, halved)
- 2 cloves garlic (thinly sliced)
- 15 oz. Bertolli® Alfredo Sauce (Organic Creamy)
- 24 oz. Bertolli Tomato & Basil Sauce (Organic Traditional)
- 3 cups baby spinach leaves (packed)
- 9 oz. fresh mozzarella balls (mini, pearls)
- 1/2 cup parmigiano reggiano cheese (grated)
- 1/4 cup fresh basil leaves (torn)
- 2 Tbsp. chili oil (Calabrian, optional)
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