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