👩🍳 Instructions
1
Prep: Slice sundried tomatoes, mince garlic and shallot, grate Parmesan, and measure cream and broth.
2
Crisp gnocchi: Heat a large nonstick skillet over medium-high, add 2 tbsp olive oil and 1 tbsp butter. Add gnocchi in a single layer and sear without stirring for 2–3 minutes, then toss and repeat until golden all over. Season with salt and pepper.
3
Make sauce: In a separate wide skillet, warm 1 tbsp sundried tomato oil and 2 tbsp butter over medium heat. Sauté shallot 1–2 minutes until translucent. Add garlic and red pepper flakes; cook 30–45 seconds.
4
Add sundried tomatoes and a splash of their oil, cook 1 minute. Pour in 1/3 cup vegetable broth and reduce slightly.
5
Lower heat and stir in 3/4 cup heavy cream. Simmer gently 2–3 minutes until slightly thickened. Stir in 1/2 cup grated Parmesan and lemon zest until glossy.
6
Combine: Add crispy gnocchi to the sauce and toss to coat. If sauce is too thick, add 2–3 tbsp hot water or reserved pasta water to loosen. Stir in chopped basil.
7
Serve: Divide between plates, top with extra Parmesan, fresh basil, and cracked black pepper. Optional squeeze of lemon or drizzle of balsamic reduction.
