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Apple-Cheddar Muffins with Cabot Mild Cheddar Cheese, Sharp Cheddar Cheese

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Gnocchi in Sun Dried Tomato and rondelé Sauce

Servings: 4


  1 lb Gnocchi

  1 Tbs Olive Oil

  1 clove Garlic, crushed

  1 Tbs Sundried Tomato Paste

  1 cup Tomato Sauce

  1 sheet small Red Chili, chopped fine

  6 Basil Leaves, shredded

  Salt and Pepper

  1/4 cup rondelé® by Président® Light Garlic & Herbs Gourmet Spread

  4 sprigs Parsley

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Bring a large pot of water to a boil. Add gnocchi and cook until they float to the top (just a few minutes). Drain and set aside.

Heat the olive oil in a large non-stick pan. Add the garlic and sauté. Add the tomato paste and sauce, chili, basil, salt and pepper, and heat for 3 – 4 minutes.

Turn off the heat. Stir in rondelé cheese until it blends, approximately 1 minute. Add gnocchi to the pan

Serve with a sprig of parsley