Pepperoni Pizza-Baked Gnocchi

• Gluten free

• Meat

  • 16 pieces Pepperoni, mini

• Produce

  • 1 Garlic clove
  • 1/2 tsp Oregano, dried
  • 1/4 tsp Thyme, dried
  • 1 28-ounce can Tuttorosso crushed tomatoes with basil

• Baking & Spices

  • 1 pinch Red pepper
  • 1 Salt and pepper

• Oils & Vinegars

  • 1 tsp Olive oil

• Dairy

  • 8 oz Mozzarella, fresh
  • 5/8 cup Parmesan cheese, grated
  • 5/8 cup Swiss cheese, grated

Found on thelittlekitchen.net

Ingredients

• 1 teaspoon olive oil
• 1 garlic clove, minced
• (1) 28-ounce can Tuttorosso® Crushed Tomatoes with basil
• 1/2 teaspoon dried oregano
• 1/4 teaspoon dried thyme
• salt and pepper
• pinch of crushed red pepper
• (2) 16-ounce containers of gnocchi, uncooked (or if using pasta, you’ll need just 16 ounces)
• 8 ounces fresh mozzarella, sliced and then cubed
• 1/2 cup plus 2 Tablespoons grated swiss cheese
• 1/2 cup plus 2 Tablespoons grated parmesan cheese
• 16 pieces of mini pepperoni

Directions

• Add olive oil and garlic to a medium sized pot and turn heat to medium high. Once olive oil is heated, cook garlic for 1 to 2 minutes (be careful not to burn the garlic). Add Tuttorosso® Crushed Tomatoes with basil, dried oregano, dried thyme, salt and pepper to taste and crushed red pepper. Cook sauce for 8 minutes. While cooking the sauce, heat oven to 375 degrees F. Cook gnocchi according to package instructions. In an 8-inch square baking dish, add 1/2 cup of sauce at the bottom of the dish. Add 2 Tablespoons swiss cheese and 2 Tablespoons parmesan cheese. Add 1/2 of the gnocchi. Spread 1/2 of the remaining sauce on top the gnocchi and top with 1/4 cup of swiss cheese, 1/4 cup of parmesan cheese and half of the fresh mozzarella. Repeat the last step and then top with the pepperonis. Bake for 15 to 20 minutes and then turn on the broiler and broil the top for 4 minutes. Let the dish sit for 5 to 10 minutes before serving.