Ingredients
- 1/2 bunch cilantro washed (fresh)
- 300 gr tomato salsa (red)
- 120 gr crema
- 60 gr manchego (grated)
Bring salsa and cream to boil in medium ovenproof skillet or casserole. Add cheese and gnocchi. Return to a boil and transfer to oven. Bake until sauce thickens and is bubbly and a slight crust forms on top, about 7 minutes. Garnish with cilantro and serve immediately.
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