This post is sponsored by BabbleBoxx.com on behalf of Bertolli®.
Date nights out are the exception, not the rule in our house. While we look for those occasions where my husband and I can go off on our own for a bit, and take advantage when we can, more often than not, we spend some effort on date nights in.
Anniversaries. Valentine’s Day. Birthdays. Sometimes a crowded restaurant isn’t what you are looking for. Sometimes neither is that pricetag.
I’ve got a solution that I think you are going to LOVE, one that you can take advantage of this Valentine’s Day and future date nights to come. It doesn’t cost a lot of money. It doesn’t take a lot of time. The payoff – incredible!
I’m talking about a romantic dinner at home. Bring out the fine china. Pull out the candlesticks. Bring your appetite. This 20 Minute Creamy Rosa Caprese Gnocchi Recipe will impress!
With any romantic evening planned, you don’t want to spend a lot of time in the kitchen. Yet it’s equally important not to sacrifice taste.
So I’m turning to Bertolli® to help me with that!
Mixed Rosa Sauce Discovery
I’ll be honest. I don’t play around much with my Italian cooking, but I just discovered something that has my husband smiling – a mixed Rosa sauce.
What is a mixed Rosa sauce?
Two of our favorite sauces mixed together to add more depth and flavor into so many recipes.
Did you know that Bertolli® has organic sauces made with non-GMO ingredients like plump tomatoes, extra virgin olive oil, Romano cheese, fresh cream, real butter, and whole milk? These are highlighted in this Creamy Rosa Caprese Gnocchi recipe.
20 Minute Creamy Rosa Caprese Gnocchi Recipe
- 3 Tbsp Bertolli Organic Extra Virgin Olive Oil
- 2 packages (16-oz each) ready-to-cook potato gnocchi
- 2 pints multi-color grape tomatoes halved
- 2 cloves garlic, thinly sliced
- 1 jar (15 ounces) Bertolli® Organic Creamy Alfredo Sauce
- 1 jar (24 ounces) Bertolli® Organic Traditional Tomato & Basil Sauce
- 3 cups packed baby spinach leaves
- 9 ounces mini fresh mozzarella balls (pearls)
- 1/2 cup grated Parmigiano-Reggiano cheese
- 1/4 cup fresh basil leaves torn
- (OPTIONAL) 2 Tbsp Calabrian chili oil
I did adapt the above recipe a bit and opted to not use the chili oil and Parmigiano-Reggiano cheese. I also chose to use minced garlic (from a jar) as I had that in the refrigerator already, and used full size spinach leaves (torn up) instead of baby spinach.
- Heat 2 Tbsp olive oil in a 12-inch non-stick skillet over medium-high heat.
- Gently separate gnocchi and add to pan, stirring gently to coat with oil.
- Cook, undisturbed, 4-6 minutes or until bottoms are golden brown.
- Toss, cook an additional 2-3 minutes or until browned on both sides.
- Transfer gnocchi to baking sheet or large platter.
- Heat remaining olive oil in same skillet over medium-high heat.
- Add tomatoes and garlic. (My garlic browned considerably during this process and it did not hurt the flavor).
- Cook 2-3 minutes or until tomatoes begin to shrivel and blister.
- Add both sauces and spinach to skillet.
- Stir until spinach is wilted.
- Return gnocchi to skillet.
- Reduce heat to medium.
- Add cheeses and cook 1-2 minutes or until heated through.
- Serve immediately, topped with basil and chili oil (optional).
TIP: If mini fresh Mozzarella pearls are unavailable, cut large fresh mozzarella into 1/2 inch pieces.
Not only was the mixed Rosa sauce a hit, but the Creamy Rosa Caprese Gnocchi recipe is a new favorite.
Add a side salad to share, soft breadsticks, and wine to finish off this beautiful and tasty meal.
A big thanks to for introducing me to the mixed Rosa sauce and Creamy Rosa Caprese Gnocchi with Blistered Tomatoes recipe.
I am checking out the website now for more ideas on how to use this mixed Rosa sauce! You should too!
- Rosa Cheese Tortellini Pasta Bake
- Rosa Chicken Bake
- Chicken & Peas Rosa Gnocchi
- Sausage, Peppers and onions with Creamy Rosa Polenta