Ravioli & Gnocchi Alfredo with Asparagus & Bacon
This dish is quick to put together with fresh or frozen ravioli and gnocchi, layered with asparagus, dressed with Alfredo sauce and topped with crispy bacon. Make it ahead of time and pop it in the oven later and you will have a wonderful dinner in no time!
Ingredients
- 8 oz fresh or frozen ravioli I used Trader Joe's corn ravioli
- 14 oz gnocchi I used Trader Joe's sweet potato gnocchi
- 1 jar 15 oz Alfredo sauce I used Rao's roasted garlic Alfredo
- 1 bunch asparagus spears
- 6 slices bacon, cooked
- 3 oz grated Parmesan cheese
Instructions
- Prepare ravioli and gnocchi per package directions
- Put a layer of Alfredo sauce into the bottom of a greased casserole dish, about 1/3 jar
- Place drained ravioli on top of sauce and top with the gnocchi.
- Break off tough ends of asparagus, rinse and wrap in a kitchen towel or paper towel. Microwave on high for 2 minutes. Unwrap immediately to prevent further cooking. Cut into 1 inch pieces and place in casserole on top of gnocchi.
- Cover with Parmesan cheese
- Pour remaining sauce {or less to taste} over all and sprinkle with more Parmesan. Dish can be covered and refrigerated at this point for baking later if desired.
- Bake at 350 degrees, uncovered, for 30-45 minutes until bubbling. Time will depend on temperature of dish when put in the oven
- Garnish with crispy bacon pieces and serve
Notes
Adjust sauce amount to taste, use a little for a lighter dish or a lot for a rich dish