Ingredients:

• 8 oz. package of gnocchi pasta
• 2 cups of Cass-Clay® 4% Small Curd Cottage Cheese
• ½ cup grated parmesan cheese
• 1 cup roasted red peppers
• 1 tablespoon minced garlic
• 1 teaspoon crushed red pepper
• 1 teaspoon salt
• 1 sprig rosemary, leaves removed from stem
• ¼ cup dry red wine
• ½ cup fresh mozzarella pearls, halved

How To:

1. Bring a large stockpot of water to a boil and cook gnocchi for 1 minute. Drain and set aside.
2. Heat oven to 400°F and spritz a baking dish with cooking spray. Set aside.
3. Add cottage cheese, Parmesan, roasted red peppers, garlic, crushed red pepper, salt, rosemary, and red wine to a blender. Pulse to combine before blending on high for 2 minutes, or until smooth.
4. Toss cooked gnocchi with 2 cups of sauce and pour into a prepared baking dish.
5. Pour remaining sauce on top and dot with mozzarella pearls.
6. Bake 15 minutes or until bubbly and cheese has melted.
7. Let set 5 minutes before serving.

Recipe & Image provided by Half & Half magazine.