Ingredients:

  • 2 tbsp (28g) unsalted butter
  • 1 tbsp (15ml) extra virgin olive oil
  • 3 cloves (9g) garlic, minced
  • 1/2 cup (75g) sun-dried tomatoes in oil, drained and chopped
  • 1 cup (240ml) heavy cream
  • 1/2 cup (50g) parmesan cheese, freshly grated
  • 1 tsp (2g) dried oregano
  • 1/2 tsp (1g) red pepper flakes
  • 1/2 tsp (3g) salt
  • 1/4 tsp (1g) black pepper
  • 1 lb (450g) store-bought potato gnocchi
  • 1/4 cup (10g) fresh basil leaves, torn
  • 2 tbsp (15g) fresh parmesan, shaved

Instructions:

  1. Heat the butter and olive oil over medium heat. Add the minced garlic and chopped sun-dried tomatoes. Sauté for 2-3 minutes until the garlic becomes fragrant and the tomatoes soften slightly.
  2. Increase heat to medium-high. Add the gnocchi directly to the pan without boiling. Spread in a single layer and cook undisturbed for 3-4 minutes until golden-brown, then toss and cook for another 2 minutes until crisp.
  3. Reduce heat to medium-low. Pour in the heavy cream, dried oregano, and red pepper flakes. Stir to deglaze the pan and simmer for 3-5 minutes until the sauce thickens. Fold in the grated Parmesan and stir until melted.
  4. Remove from heat. Fold in the torn fresh basil and garnish with shaved parmesan before serving immediately.