Baked Gnocchi with Two Cheese & Walnuts

Ingredients

• 8 ounces fresh or thawed frozen gnocchi
• 1 pouch Bertolli Premium Champignon & Portobello Mushroom Pasta Sauce
• 2 tablespoons chopped walnuts
• 1 tablespoon Italian seasoned dry bread crumbs
• ½ cup water
• 2 tablespoons thinly sliced fresh basil leaves
• 4 tablespoons grated Parmesan cheese
• + 1 more ingredients
• • 1 cup shredded mozzarella cheese (about 4 oz.)

Preheat oven to 425°. In 1 1/2-quart casserole, combine Sauce with water. Add gnocchi, 1/2 cup mozzarella, 2 tablespoons Parmesan and 1 tablespoon basil. Top with remaining cheeses, walnuts and bread crumbs. Bake uncovered 12 minutes or until bubbling. Sprinkle with remaining basil.

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