@majasrecipes: Cheesy Baked Gnochhi✨ link in bio! The secret to a gnocchi this good? I always reach for Mutti Polpa! Made with the freshest Italian tomatoes, harvested at peak ripeness and processed within hours. That rich texture and deep flavour make all the difference, and once you try it you genuinely can’t go back!🍅 Instructions: 0. Follow the full recipe instructions on my blog, click the link in my bio or comment “YES” and I’ll DM it to you! & the link to shop Mutti Polpa! Or google “majas recipes baked gnocchi A rich flavoured bolognese sauce simmered low and slow with 100% Italian tomatoes, coating every single strand of spaghetti. All in one pot. In under 40 minutes. Follow along for more quick and easy recipes like this one!! Stay Hungry, Maja ♥️👩🏻‍🍳 See you tomorrow for day 100 🫶🏻 #mutti #muttitomatoes #bolognese #weeknightdinner

Yeps :

Gnocchi is like eating clay.

Lisa Lem :

My fav sauce! ❤️

𝕭𝖊𝖆💨🎸 :

is it okay if i boiled my gnochi before baking it ?

dancemom :

u dumped them out of a bag! noooo

Amina khan 🇫🇯 :

Yesssss

Lisa Schmidt :

mutti . the best sauce. people think that Raos is the best.....I grew up on mutti. that's because I was raised by an Italian papa...

taytayxo :

Where can one purchase this sauce in Canada ?!

GMDyaragarage :

I had gnocchi during the Olympics at my school, my teacher gave us it to try, it was good! 👍

Rebecca B :

I made this and the tomatoes had a lot of acidity. Not sure if the tomorrow should be simmered before using

Tina Wilson :

recipe please

Pr3ttyFlackoJordie :

I hate they way you say that

Laura Witt 🇨🇦 :

I’m obsessed with Mutti it makes a massive difference

Jen :

Add chicken breast! Delish and adds protein.

alise :

I track my nutrition

Emma :

Yes

1111 🇨🇦 :

Mass made gnocchi is yucky

Tiffany :

Recipe please!

Miacujic :

yum!! I bet it's delicious 😋

𝑎𝑦𝑠ℎ𝑎𝑎. :

Phara Steiner :

Always use the tomatoes

footballer :

yes

tanyadasilva46 :

yes

Jasmine🤎 :

wanted to tey that sauce too so ill do it n see at same time

just_chiming_in :

I assume… key here is using enough polpa so it does not turn into a starch brick.