Skip to content

Red Pepper and Tomato Baked Gnocchi

  • 5 min
    Prep Time
  • 25 min
    Total Time
  • 8 people
  • 288 per 1 serving


  • 4 cups Pacific Foods™ Organic Creamy Roasted Red Pepper & Tomato Soup
  • 2 pounds uncooked refrigerated potato gnocchi
  • 2 cups chopped kale
  • 1/2 cup chopped fresh basil leaves
  • 1 1/2 cups shredded low-moisture mozzarella cheese


  • Step 1

    In a medium, oven safe saucepan over medium heat: bring the soup to a simmer. Add the gnocchi and basil and cook, stirring, for 8-10 minutes (or until fully cooked). It will take longer than the 2-3 minutes on the gnocchi package instructions, since we are not cooking it in water. A few minutes before the gnocchi is done, stir in the kale. 

  • Step 2

    When the gnocchi is done, sprinkle the cheese over the top in an even layer. Broil on the top rack for a few minutes, until the cheese is melted and browning (it took my oven 2 minutes). Serve hot!

Calories 288
Total Fat 13 g
Sat. Fat 8.1 g
Trans Fat 0 g
Cholesterol 40 mg
Sodium 814 mg
Total Carb 30 g
Dietary Fiber 2 g
Sugar 9 g
Protein 11 g
Vitamin D 1 %DV
Calcium 18 %DV
Iron 9 %DV
Potassium 11 %DV

This nutritional information refers to each serving of the entire recipe and not just the products used as ingredients.