Name: Cheesy Gnocchi Marinara with Roasted Peppers & Ranch-Dressed Greens
Cook time: 30 min
Total time: 30 min
Yield: Serves 6
Ingredients: 1 ½ English cucumbers; 1 ½ (680 g) jars marinara sauce; 3 (454 g) pkgs potato gnocchi; ¾ cup pumpkin seeds; 90 ml ranch dressing; 1 ½ (340 g) jars roasted red bell peppers; 1 ½ cups shredded cheese, Italian blend; 1 ½ (142 g) pkgs spring mix (mixed greens); black pepper; Italian seasoning; salt

Cheesy Gnocchi Marinara with Roasted Peppers & Ranch-Dressed GreensCheesy Gnocchi Marinara with Roasted Peppers & Ranch-Dressed Greens — a 30-minute lunch recipe with 11 ingredients, serving 6.Ingredients

1 ½ English cucumbers

1 ½ (680 g) jars marinara sauce

3 (454 g) pkgs potato gnocchi

¾ cup pumpkin seeds

90 ml ranch dressing

1 ½ (340 g) jars roasted red bell peppers

1 ½ cups shredded cheese, Italian blend

1 ½ (142 g) pkgs spring mix (mixed greens)

black pepper

Italian seasoning

salt

Instructions

Preheat oven to 230°C (450°F).

Drain and roughly chop roasted peppers. Place in a large pot along with gnocchi, marinara sauce, and spices; stir to combine.

Bring gnocchi and sauce to a simmer over medium-high heat, stirring occasionally. Once simmering, reduce heat to medium and cook until gnocchi soften, about 5 minutes.

Meanwhile, wash, dry, trim, and small dice cucumbers. Place in a large bowl.

Wash and dry the mixed greens (skip this step if they came pre-washed). Add to the bowl with the cucumber and set aside.

When the gnocchi have softened, transfer to a large baking dish, top with cheese, and place in the oven. Bake until cheese is melted and golden, 5-6 minutes. Remove from oven.

Meanwhile, add pumpkin seeds and dressing to the bowl with the greens; toss to combine the salad.

To serve, divide gnocchi and salad between plates. Enjoy!

Open this recipe in Flambette