Ingredients:

  • 17.5 oz shelf-stable potato gnocchi
  • 2 tbsp oil from the sun-dried tomato jar
  • 1/2 cup sun-dried tomatoes packed in oil, julienned
  • 3 cloves garlic, minced
  • 1 tsp dried oregano
  • 1/2 tsp red pepper flakes
  • 3/4 cup heavy cream
  • 1/2 cup low-sodium chicken broth
  • 1/2 cup freshly grated Parmesan cheese
  • 1/4 cup fresh basil leaves, chiffonade
  • 1/2 tsp fresh lemon juice
  • 1/4 tsp kosher salt
  • 1/4 tsp freshly cracked black pepper

Instructions:

  1. Heat the sun-dried tomato oil in a large skillet over medium-high heat until it shimmers and moves loosely. Add the dry gnocchi in a single layer and sear for 2 minutes without stirring until the bottoms are deeply golden.
  2. Sauté for 4-5 minutes, tossing occasionally, until the edges are golden and slightly crisp.
  3. Toss in the minced garlic, julienned sun-dried tomatoes, oregano, and red pepper flakes. Cook for 1 minute until the garlic is fragrant.
  4. Pour in the chicken broth and heavy cream, scraping up any browned bits from the bottom of the pan. Simmer for 2-3 minutes until the sauce thickens and the gnocchi are tender.
  5. Remove from heat. Stir in the grated Parmesan cheese, fresh basil, and lemon juice. Season with salt and pepper to taste and serve immediately.