Reviewed by Nile, from United States
I recommend this product
5 Stars
Love it !! The taste of Boulder, Colorado's Pasta Jay's right at home !! A+
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Rated 5.0 out of 5
Tomato Basil
Rated 5.0 out of 5
Tomato Basil
$8.99
Tomato Basil
Everything you love about our Classic Marinara but with more basil… a lot more basil. Rich, yet light with a bright, peppery, aromatic and delicate yet subtle sweetness, this sauce will complement any dish. Versatile for pasta, pizza or dipping!
OUR INGREDIENTS
Vine-Ripened Tomatoes (tomatoes, salt, citric acid), Water, High Oleic Sunflower Oil, Garlic, Fresh Basil, Anchovies (anchovies, olive oil, salt), Sugar, Salt, Dried Basil, Crushed Red Pepper, Mediterranean Oregano.
Serve it Simply
Smother on your favorite pasta and top with roasted vegetables. Top your favorite pizza crust, add cheese, bake, and dinner is served... Incredible!
Homemade Caprese Gnocchi
Just the idea of soft, warm pillows of potato goodness smothered in Tomato Basil sauce and melted mozzarella cheese makes us think about bundling up on the couch, bing-watching our favorite TV show and enjoying every bite! We’re preparing tender gnocchi with the familiar flavors of “caprese,” the famous Italian trio of tomatoes, basil and mozzarella. As for taste… great doesn't begin to describe the forkfuls you'll savor. This combination is unbeatable. It’s so fresh and delicious. Handmade in under an hour & served as a special appetizer, side, or main course all year round.
Ingredients
- 2 cups Pasta Jay’s Tomato Basil Sauce
- 1 lb. Ricotta Cheese
- ¼ c. grated parmesan
- 2 large eggs + 1 yolk
- 1 ¾ c. all purpose flour
- Sea Salt
- Fresh Ground Pepper
- ¾ C heirloom cherry tomatoes sliced in half
- 4 oz. Fresh mozzarella, hand torn
- Fresh Basil for garnish
Directions
Preheat oven to 375° and tie a string tightly across a pot with two side handles. Fill the pot with water, bring to a boil and add a large pinch of salt.
Combine the ricotta, Parmesan cheese, eggs and salt in a large mixing bowl and whisk to combine. Add the flour in 2 batches and stir with a rubber spatula to combine and all flour is incorporated.
Add the dough to a large gallon zip-top bag. Snip off the tip of the bag and squeeze the gnocchi batter into the water using the string to separate them. Boil for 3 minutes. Use a spider to remove to a baking sheet and continue working in batches.
Add Pasta Jay’s Tomato Basil Sauce to a large saucepan and heat over medium heat while stirring to heat through. Carefully transfer the gnocchi and stir in the tomatoes. Spoon into a greased 1 1/2-quart baking dish and add torn mozzarella to the top.
Bake for 25 minutes until cheese is melted and bubbling. Garnish with fresh basil.
