Name: Crispy Pan-Fried Gnocchi with Toasted Panko
Prep time: 15 min
Cook time: 30 min
Yield: 4 servings
Ingredients: 1 tablespoon olive oil, divided; 1 tablespoon butter; 1/4 cup panko bread crumbs; 1 tblstablespoon grated Parmesan cheese; 1 package (16 ounces) shelf-stable gnocchi; 1 cup RAGU® KETTLE COOKED Tomato Basil Sauce; 2 tablespoons small basil leaves

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Crispy Pan-Fried Gnocchi with Toasted Panko

Prep Time

15 minutes

Cook Time

30 minutes

Servings

servings

Ingredients

1 tablespoon olive oil, divided
1 tablespoon butter
1/4 cup panko bread crumbs
1 tblstablespoon grated Parmesan cheese
1 package (16 ounces) shelf-stable gnocchi
1 cup RAGU® KETTLE COOKED Tomato Basil Sauce
2 tablespoons small basil leaves

Prep Time

15 minutes

Cook Time

30 minutes

Servings

servings

Ingredients

1 tablespoon olive oil, divided
1 tablespoon butter
1/4 cup panko bread crumbs
1 tblstablespoon grated Parmesan cheese
1 package (16 ounces) shelf-stable gnocchi
1 cup RAGU® KETTLE COOKED Tomato Basil Sauce
2 tablespoons small basil leaves

Instructions

Heat 1 teaspoon oil in large nonstick skillet on medium heat. Add bread crumbs to pan.Cook 2-3 min. or until deep golden brown, stirring constantly. Transfer to small bowl; stirin Parmesan.
Heat remaining oil and butter in same skillet on medium heat until melted. Add gnocchito pan; arrange in single layer. Cook 5-6 min. undisturbed, until bottoms are deepgolden brown. Transfer half the gnocchi to serving platter. Add sauce to remaininggnocchi in pan; toss gently until heated through.
Spoon sauced gnocchi onto platter. Serve immediately, sprinkled with bread crumbsand basil.

Recipe Notes

Tips:

Shelf-stable gnocchi is sold in the dry pasta aisle of the grocery store.

Substitute Italian-style panko for an extra boost of flavor in the crunchy topping

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Mini Meatloaves and Roasted Veggies

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Family Favorites, Meat Dishes, Side Dishes

Prep Time

20 MINUTES

Cook Time

30 MINUTES

Servings

Ingredients

1 pound lean ground beef
½ cup finely chopped onion
1 jar (24-ounce) RAGÚ® Old World Style® Traditional Sauce
1/3 cup panko bread crumbs
2 Tablespoons chopped fresh Italian parsley
2 cloves garlic, minced
½ teaspoon salt
¼ teaspoon freshly ground pepper
4 cups vegetables, such as quartered mushrooms, broccoli florets, cauliflower florets, sweet pepper cut into 1-inch pieces or zucchini cut into 1-inch chunks
1 Tablespoon olive oil

Filter

Family Favorites, Meat Dishes, Side Dishes

Prep Time

20 MINUTES

Cook Time

30 MINUTES

Servings

Ingredients

1 pound lean ground beef
½ cup finely chopped onion
1 jar (24-ounce) RAGÚ® Old World Style® Traditional Sauce
1/3 cup panko bread crumbs
2 Tablespoons chopped fresh Italian parsley
2 cloves garlic, minced
½ teaspoon salt
¼ teaspoon freshly ground pepper
4 cups vegetables, such as quartered mushrooms, broccoli florets, cauliflower florets, sweet pepper cut into 1-inch pieces or zucchini cut into 1-inch chunks
1 Tablespoon olive oil

Instructions

Preheat oven to 375°F. Line a 15x10x1-inch baking pan with foil, coat a twelve 2½” muffin tin with nonstick cooking spray; set aside.
In a medium bowl combine beef, onion, ½ cup of sauce, bread crumbs, egg, parsley, garlic, ¼ tsp salt and 1/8 tsp pepper.
Divide mixture among muffin cups, pressing meat mixture into each.
In a large bowl toss the vegetables with oil, remaining salt and remaining pepper. Place in the baking pan. Place the baking pan and muffin cups on two separate oven racks. Bake 30 minutes or until an instant-read thermometer inserted in meat loaves registers 160°F. Remove pans from oven. Remove meatloaves from muffin cups. Serve meatloaves topped with remaining warmed sauce with vegetables on the side, and garnish with additional chopped parsley.

Recipe Notes

Note: Two muffin cup loaves per serving.

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