Baked Gnocchi with Two Cheses and Walnuts (Recipe #63)

I made a couple modifications to this recipe:
1) I used regular alfredo sauce, since I'm not a mushroom fan and have no idea where to find "pouches" of sauce
2) I omitted the walnuts, because we didn't have any

Overall, a decent recipe.

Baked Gnocchi with Two Cheses and Walnuts

(Source: MyRecipes)

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 Tbsp grated Parmesan cheese
2 Tbsp thinly sliced fresh basil leaves
2 Tbsp chopped walnuts
1 Tbsp Italian seasoned dry bread crumbs

In 1 1/2-quart casserole, combine Sauce with water. Add gnocchi, 1/2 cup mozzarella, 2 tablespoons Parmesan and 1 tablespoon basil. Top with remaining cheeses, walnuts and bread crumbs. Bake uncovered 12 minutes or until bubbling. Sprinkle with remaining basil.